Alsatian sauerkraut 2

ALSATIAN SAUERKRAUT 06789 INGREDIENTS for 8 PERSONS herbs (Laurel, garlic, minced cilantro), 150 g of bacon fat, smoked leg of pork 1 from 400 g, 600 g pork shoulder, 1, 5 kg of sauerkraut, 2 onions, 2 cloves, 1 from 300 g salami, sausages, 4 1 spoon of lard, 1 fresh 400 g Hock, 6 juniper berries, cumin, coriander seeds, 5 2 glasses of riesling, salt, pepper, 200 g of lean smoked bacon.

Chopped the lauro; crush a clove of garlic; pass the piece of bacon fat in lauro crumbled the crushed garlic, minced cilantro, salt and pepper.

Wrap with plastic wrap and allow to marinate overnight in the refrigerator.

Meanwhile, soak the zampone, lard and shoulder in 2 l of boiling water; simmer for an hour, fresh focus, with lid, then dried.

Thoroughly rinse the Sauerkraut, drain them and let them boil for one minute.

Drain well.

Peel the onions, when done to one of cloves and cut another.

Peel and slice the garlic.

Remove bacon grease film that covers it.

Cut the sausage into slices and simmer the sausages for a minute.

Melt the fat and add it to the half of the Sauerkraut with the Hock, Bacon fat, juniper berries, cumin, coriander seeds, cloves and garlic clove.

Pepper and cover with the rest of sauerkraut and a glass of wine.

Simmer for an hour.

Add the shoulder, zampone and lard in saucepan, sprayed with the wine and simmer for 1 hour.

Before the end of cooking, add the salami.

Divide the Hock and zampone in 4 pieces and arrange around the Sauerkraut.

Serve hot with steamed potatoes.