cooked sausages
SAUERKRAUT
INGREDIENTS : •2 kg (4.4 lbs) raw sauerkraut •8 knack sausages (or smoked sausages) •1 smoked sausage to cook •1 knuckle of ham (or ham) •700 g (1.6 lbs) smoked pork shoulder •500 g (1 lb) lean bacon, low sodium •700 g (1.6 lbs) rack of pork, salted •15 ml (1 tbsp.) Juniper berries •3 cloves •5 ml (1 tsp.) peppercorns •3 garlic cloves, peeled •1 bay leaf •3 onions, peeled and thinly sliced •120 g goose fat •3 carrots, washed and peeled •1 bottle of Alsace wine PDO •500 ml (2 cups) poultry broth •8 potatoes, peeled •Salt INSTRUCTIONS : •Rinse the sauerkraut in cold water until the water runs fairly clear. Squeeze to drain of all water. •Blanch the knuckle of ham, the shoulder, the bacon and the rack of pork for 5 minutes in boiling water. Run cold water over them and drain. •Wrap up the juniper berries, cloves, peppercorns, garlic cloves and bay leaf in a piece of cheesecloth. Tie the bundle together to make a cheesecloth sachet. •In a large saucepan, sauté the onions for 3 minutes in the goose fat, without browning them. Add the sauerkraut by fluffing it with a fork. Place the cheesecloth sachet and carrots in the middle, then pour in the wine and broth. Mix. •Spread the knuckle of ham and the pork shoulder over the sauerkraut. Cover tightly and cook for 30 minutes over a very low heat. •Add the bacon and rack of pork by pushing them in the middle of the sauerkraut. Keep cooking for 1 hour and a half, and drizzle with a bit of water if needed (there must always be a bit of liquid at the bottom of the saucepan). After this, prick the smoked sausage with a fork to prevent it from bursting during cooking, and nestle it in the sauerkraut. Add the potatoes over the sauerkraut, cover and keep cooking for another hour. •Meanwhile, poach the Strasbourg sausages for 2 minutes in simmering water. Turn off the heat and leave sausages in the warm water. •About 10 minutes before the end of the sauerkraut’s cooking time, drain the sausages and place them next to the potatoes to keep them warm. •When the cooking time is up (and after removing the cheesecloth sachet), arrange the sauerkraut in a dome-shaped presentation on a serving dish. Fit the sliced meats, sausages and potatoes around it. •Serve very hot.
HOT-DOG
serves 4 INGREDIENTS : •4 Knacks (long and thin smoked sausages) •1 red onion •5 ml (1 tsp.) olive oil •100 g cooked sauerkraut •A few juniper berries •A few cilantro seeds •Salt, freshly ground pepper •4 Viennese baguettes •Mustard •Baby lettuce •Walnut oil INSTRUCTIONS : •Peel the red onion and cut into strips. •Heat the oil in a skillet and sauté the onion strips until they are nicely browned. Add the sauerkraut, a few juniper berries and cilantro seeds, then mix for a few moments. Season with salt and pepper. •Cut the baguettes open lengthwise, without separating them completely. Put them in the oven to reheat them. •Place sausages in simmering water for 3 or 4 minutes. •Brush baguettes with mustard and spread with sauerkraut. Place one sausage per hot dog. Season to taste. •Enjoy the hot dogs nice and warm with a baby greens salad and walnut oil dressing.
SAUSAGES WITH PEARS,
APPLES AND ONIONS
INGREDIENTS : •4 knack smoked sausages •4 small pears •Honey •Zest and juice of 1 lemon •5 ml (1 tsp.) Juniper berries •2 Granny Smith apples •1 red onion •Canola oil •5 ml (1 tsp.) mustard seeds INSTRUCTIONS : •Preheat the oven to 350°F (180°C). •Prick sausages with a fork and cut them into three pieces. Place them on parchment paper and cook them in the oven until they are golden brown. •Meanwhile, prepare the fruits: peel the pears but leave stems intact[MOH1] . Place them in a pot with enough water to cover. Add the honey, lemon zest and juniper berries. Simmer on low heat for 20 minutes. •Hollow out the apples and cut them into small cubes (without peeling them). •Peel the red onion and cut into small pieces. Sauté in a nonstick skillet with a bit of canola oil. Cook until onions are translucent. Add the mustard seeds and cubed apples. Let them brown. •Prepare the preheated plates with 1 cooked pear, 3 pieces of sausage and a few spoonfuls of the apple and onion mixture.