The preparation

• Wash the sauerkraut several times to remove the acidity then drain.
• In a saucepan, brown the chopped onion in butter, then add the sauerkraut, garlic, bay leaf, cloves, juniper berries and coriander seeds.
• Add the pieces of meat, Montbéliard sausages, lay the peeled potatoes on top of the sauerkraut and cover with the wine and broth. Lightly salt and pepper, cover and let cook on low heat for 1 and ½ hours.
• Just before serving, pan-grill the veal sausage and cook the Strasbourg sausages 5 minutes in boiling water.
• Arrange it all on a plate.
• Wash the sauerkraut several times to remove the acidity then drain.
• In a saucepan, brown the chopped onion in butter, then add the sauerkraut, garlic, bay leaf, cloves, juniper berries and coriander seeds.
• Add the pieces of meat, Montbéliard sausages, lay the peeled potatoes on top of the sauerkraut and cover with the wine and broth. Lightly salt and pepper, cover and let cook on low heat for 1 and ½ hours.
• Just before serving, pan-grill the veal sausage and cook the Strasbourg sausages 5 minutes in boiling water.
• Arrange it all on a plate.

Tips

It’s even better when reheated!