Alsatian sauerkraut

06087 VERZATA GARNISHED INGREDIENTS for 6 PEOPLE 2 kg pickled cabbage, Apple type 2 Stark, an onion, two cloves of garlic, 100 g of lard, a bunch of mixed aromas, a dozen of juniper berries, 2 cloves, 1 Kg of pork leg, 300 g of bacon cut into slices 600 g, carr ' pork, a litre of dry white wine, salt, pepper, four hot dogs, 4 potatoes, a vegetable nut, a sprig of Rosemary and coarse salt.

In a Pan fry in oil the onion and garlic finely chopped.

Just take color, pour 2 litres of water and vegetable nut.

Add the pork and leg bag drgli aromas by Cook for about 2 hours.

Then add the potatoes cut into chunks that you cooked.

Drain and keep aside.

Add the broth, wine, sauerkraut and apples, peeled and cut into chunks; Cook together with the leg for about 15 minutes.

Season with salt.

Just minutes from the end of cooking, add the sausage, turn off the heat, cover the pot with the lid and hold by starts.

Cut the rack of pork into slices not too thick (if you cut the slices from your trusted butcher) and let it marinate in a dish with salt and rsmarino.

Heat to spirited flame a grid, then bake quickly before the meat then those slices of bacon.

Freshly cooked put them on absorbent paper towels.

In a serving dish and arrange the cabbage with the leg and apples, which in the meantime will be undone, the sausages, the meat and the potatoes that have kept warm.

Serve immediately.