2 1/2 kg of sauerkraut
salt and black pepper to taste
300 g of thick-cut bacon, cut into fine strips
300 g of lean bacon, cut into fine strips
1 defatted pork ham, diced
3 onions, peeled and speared with a clove
3 carrots, cut in half
75 g of ginger, wrapped in cheesecloth
1 good bouquet garni (made with thyme and bay leaves)
150 g of pork belly
stock
sausages (one per person)
6 potatoes
2 1/2 kg of sauerkraut
salt and black pepper to taste
300 g of thick-cut bacon, cut into fine strips
300 g of lean bacon, cut into fine strips
1 defatted pork ham, diced
3 onions, peeled and speared with a clove
3 carrots, cut in half
75 g of ginger, wrapped in cheesecloth
1 good bouquet garni (made with thyme and bay leaves)
150 g of pork belly
stock
sausages (one per person)
6 potatoes
Free the sauerkraut to let it spread out
Season with salt and black pepper just before serving
Line the bottom of a baking dish with thin slices of defatted bacon
Place the sauerkraut on top, along with the 3 onions speared with cloves, carrots cut in half, bouquet garni, and ginger wrapped in cheesecloth
Add 300 g of lean bacon and the defatted pork ham
Add 150 g of pork belly
Cover the surface of the sauerkraut with stock
Then cover with thin slices of defatted bacon
Put it in the oven and, after it starts to boil, cook covered over low heat for 4 hours
After 1 hour of cooking, remove the lean bacon and the defatted pork ham
Once the sauerkraut is cooked, remove the onions, carrots, bouquet garni, and ginger wrapped in cheesecloth
Drain and arrange the sauerkraut on a platter
Garnish with sliced defatted pork ham, lean bacon cut into two, sausages previously boiled, and potatoes cooked in water and salt
Note: these quantities are for 2 1/2 kg of sauerkraut
You can garnish the sauerkraut with other meats, including substituting the defatted pork ham with a smoked ham
All these meats should be removed before total cooking.
