"Alsatian choucroute"- meat with sauerkraut

To prepare the Alsatian choucrute recipe you must first cut the pork belly into slices about 2 cm thick. Peel and finely chop the onions and garlic cloves. (Tip: To make the onions easier to peel, leave them in the refrigerator for 15 minutes beforehand).

Heat the oil in a large pot and sear the pork belly until it has a nice golden brown color. It is important that the meat is well seared, as this gives a lot of flavor.

Now add the onions and garlic and sauté briefly until soft.

Add the drained sauerkraut, bay leaves, cloves, cumin, white wine and chicken stock. Season with salt and pepper - but be careful with the salt, because the sauerkraut is already salted!

Cover and simmer over medium heat for about 1.5 hours. During this time, the sauerkraut simmers away and absorbs all the flavors.

Meanwhile, peel the potatoes and cook in a separate pot until tender.

After 1.5 hours, add the sausages to the pot with the sauerkraut and simmer for another 15 minutes until warmed through.

To serve the Alsatian Choucroute, arrange the potatoes and sauerkraut on plates and garnish with the sausages and slices of pork belly. Enjoy your meal!