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| Rodern, Haut-Rhin, Alsace, France |
Alsace is the smallest region of mainland France, slightly larger than the US state of Delaware. Yet it has nearly two million people living there. This is the same density as Maryland (5th most dense state in the US). Strasbourg and Mulhouse are the two primary cities in the region.
While the French control Alsace today, it has had a tumultuous history. Situated along the Rhine river, the region is nestled in between Germany and France, as well as Switzerland. Due to its geographic location, Alsace has traded hands many times. In ancient times, the Celts, Gauls, and Romans all fought to control it. By the Middle Ages, it was the Franks, the Holy Roman Empire, and the Kingdom of France. And most recently, the French and Germans fought over Alsace in both World War I and World War II.
Today, this history is apparent in many aspects of the culture. Perhaps it’s most palpable in the food of Alsace. A blend of German and French influences come together to create many of the region’s most traditional dishes. One of these I came across is called choucroute a l'Alsacienne, meaning Alsatian sauerkraut.
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| Choucroute a l'Alsacienne, served with boiled red potatoes & pumpernickel-rye bread |
Similar to a hearty American stew or a rich Italian pasta dish, choucroute a l'Alsacienne is a great dish for colder weather. The lovely combination of smoked pork (ham, sausage, bacon, etc.), diced onions & apples, and of course, the sauerkraut/choucroute, will surely fill you up nicely on a cold autumn or winter night. After reading a slew of opinions on the subject, it’s recommended to serve the dish with slices of rye bread and boiled potatoes.
Like many French dishes, the roots of choucroute a l'Alsacienne are its economic value. “Peasant food” offers a lot of great recipes, and this one is no exception. Cabbage and cheaper cuts of pork (ham hocks, pork shoulder, etc.), and maybe an onion or apple, would be a great way to give your family a sound meal a couple hundred years ago.
In 2010, I recommend using whatever suits your tastes. I used a 1 ½ lb. smoked, uncured ham, fully cooked, along with a bratwurst and an herb & pork sausage. I also added a few slices of smoked bacon, cut into small pieces. The key is buying high quality, authentic sauerkraut. I prefer the stuff found in glass bottles or plastic bags (found in the refrigerated section of the supermarket). If all you can find is canned sauerkraut, just make sure there’s not any vinegar added. Vinegared cabbage is cole slaw, not sauerkraut.
The other critical ingredient is the right wine. Find a dry Riesling or Gewürztraminer, preferably from Alsace. Another great option is the Mosel wine region in Germany, which isn’t too far from Alsace. Both of these regions offer some of the best Rieslings and Gewürztraminers in the world. If buying German, look for the label, “Qualitätswein mit Prädikat” (quality wine with attributes). And of course the best part is you can enjoy this wine with dinner!
Guten appetit!
Ingredients:
3 to 4 slices bacon, cut into small pieces
1 large onion, diced
2 stalks celery, diced
1 large apple (Braeburn or similar sweet apple), diced
32 oz. jar sauerkraut, partially drained
1 ½ to 2 lbs. smoked pork (ham, ham hocks, pork shoulder, etc.), cut into 2 or 3 large pieces
2 to 3 sausages of your choice (bratwurst, knockwurst, etc.), cut into bite-sized pieces
½ tsp juniper berries, crushed
2 tsp caraway seeds
1 bay leaf
1 cup low-sodium chicken or vegetable stock
½ cup dry white wine (preferably dry Riesling/Gewürztraminer)
2 T. Olive oil
Salt & Pepper
*Sides – boiled potatoes and rye bread
Instructions:
1. Heat a large pot to medium, add oil.
2. Once hot, add onion, season with salt & pepper.
3. Let sauté for 5 minutes, then add bacon, stir.
4. Add celery, stir.
5. Sauté for another 5-10 minutes, until the onions soften and the bacon is cooked through.
6. Add apple, along with a little more salt & pepper, stir. Sauté for 3-5 minutes, allowing the apple to cook slightly.
7. The mixture should be sticking slightly to the bottom of the pot (unless you’re using a non-stick pan, which is okay).
8. Add the wine, stir well, using a wooden spoon to scrape up the browned bits on the bottom (this is called deglazing the pan). Let simmer for 2 minutes.
9. Add the sauerkraut, stock, caraway seeds, juniper berries, bay leaf, and ground pepper, stir.
10. Place the pieces of smoked pork into the mixture, and scoop some it onto the meat.
11. Turn down the heat to low, and put the lid on the pot. Let simmer (very gently) for about 3 hours.
12. After 3 hours, break up the pork chunks with a fork, and stir into the sauerkraut mixture.
13. At this point, you can let the dish sit on your stove until you’re ready to eat. When that time comes, heat the pot to medium-low, add in the sausages.
14. Boil your potatoes and prep your rye bread.
15. Serve & enjoy!
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