200°C · 20-35 minAllergens
Lactose
Sulfiet
MosterdChoucroute Alsacienne with Brandt&Levie Sausage
This special recipe is centuries old, and the trick is to slowly cook the sauerkraut in duck fat, together with white wine, juniper berries, and cloves. The gammon and smoked belly from Beemsterlant's pig adds a lot of flavour, making the sauerkraut beautifully tender. I serve it with a creamy mashed potato and a fresh fennel sausage from Brandt&Levie (organic). Enjoy!
Choucroute Alsacienne with Brandt&Levie Sausage
Fresh organic fennel sausage from Brandt&Levie (organic pork, sea salt, red wine, fennel seeds, black pepper, garlic, lemon juice, cayenne pepper, nutmeg, sweet paprika), diced bacon, pork belly, sauerkraut, white onion, potato, fresh bay leaf, juniper berries, cloves, milk, Dijon mustard, white wine, duck fat, rapeseed oil, pepper and salt, sunflower oil.
Allergens: alcohol, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the mash and the sauerkraut with sausage loosely covered for 3-4 minutes (1 person), up to 5-8 minutes (2 or more persons).
Oven — 200°C, 20-35 minMarleen's choice
Heat the mash with the sauerkraut and sausage covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 25-35 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.