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Some Alsace recipes


Alsace Sauerkraut

Ingredients (for 8 people) :

  • 4 1/2 pounds sauerkraut
  • 4 knuckles of ham
  • 2 pounds salted loins or half a smoked pork shoulder
  • 1 pound salt pork, 1 pound smoked bacon (in one piece)
  • 1/2 pound knockwurst (white sausage)
  • 4 Montbeliard sausages, 8 small Strasbourg sausages
  • salt, pepper
  • 1 laurel leaf, 3 cloves, 8 juniper berries
  • 2 oinions ,3 cloves of garlic 
  • a pint Sylvaner or Riesling wine, half a pint water or stock cube
  • 1/2 pint goose fat or lard 
  • 8 potatoes 

Making of :

Place sauerkraut in a colander and let running water wash out the salt for a few minutes. Drain and press it. Place goose fat in large saucepan with minced onions. Pour the wine and the water or stock cube, add the meats (not the sausages). Put the sauerkraut on top. Add salt (little) and pepper, the garlic, cloves, juniper berries and laurel leaf. Simmer for an hour and a half. Heat water and cook the Montbeliards sausages for 15 minutes then add the Strasbourg sausages in the hot water. Grill the white sausage. Check meats for tenderness. Boil potatoes on the side. Serve the sauerkraut with meat, sausages and potatoes.
 


Baekaoffa 

Ingredients (for 8 people):

  • 1 pound pork shoulder
  • 1 pound boneless lamb shoulder
  • 1 pound lean beef
  • 2 1/2 pounds potatoes
  • 1 pound onions, 4 cloves of garlic
  • half a bottle of Sylvaner wine
  • 1 bouquet garni with salt, pepper, thyme, parsley, laurel.

Making of and cooking (3H30) :

Cut meat in 2" size pieces and place in a bowl; pour over the wine and seasoning and let marinate overnight. Grease a large casserole with butter and make a layer of sliced onions and potatoes, then a layer of combined meat. Repeat this until casserole is filled. Pour marinade over all; cover dish and place in a preheated oven (350°F) for at least 2 hours. Serve in casserole.
According to taste the following can be added : one pig's tail, pig's trotter, carrots and leek.
 


Coq au Riesling

Ingredients (for 4 people) :

  • 3,3 pounds chicken
  • 3 tbsp butter , 2 shallots minced
  • 1 1/2 cup Riesling
  • 7 fresh Paris mushrooms sliced
  • 3 tbsp cognac , 1/4 pint heavy cream
  • salt, pepper

Making of :

Cut chicken into 4 serving pieces. Place butter in a 10" skillet. When melted, add chicken pieces and brown quickly on skin side. Flame with Cognac. Pour Cognac in a ladle, tip it towards the flame so as it will catch fire. Transfer this fire to the pan. Flames will die down in 1 minute. This tenderizes the chicken. Remove pieces from pan and set them aside. To the pan add shallots and sauté one minute, then add wine, cream, mushrooms, salt and pepper. Mix ingredients well. When sauce is smooth put back chicken pieces, cover and cook over low heat for approximately 30 minutes or until tender. Remove cover and cook 10 minutes more to reduce sauce. Serve on a deep platter, sprinkle fresh parsley on top. Serve with noodles or Alsatian spaetzles.


Charcuterie (sausage)

Charcuterie is a time-honoured tradition in Alsace, where the French saying "Dans le cochon, tout est bon" ("In pork, everything is good") finds its best expression.

knack (Strasbourg sausage) , leberwurst (liver sausage) schwartzwurst (black sausage) blutwurst (blood sausage) zungewurst (tongue sausage) schinkenwurst (ham sausage) all varieties to be tasted with lettuce or sautéed potatoes.

Also worth mentioning galantines, brawns (presskopf), smoked charcuterie (shoulder of pork, flat, dry sausage, pork fillet) bacon streaky, salt or smoked served with choucroute (sauerkraut).


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To know more about the towns of the Wintzenheim canton, heritage, walks, nature, gourmet route See the video 

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In the page "military heritage" you can discover an interview of the curator of the Museum "Musée des conbats de la poche de Colmar" :   http://colmar.dna.fr/?L-enfer-de-l-hiver-44-45-video

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