Sauerkraut Platter Alsatian Style

Pork belly and bacon must be cooked in water on a low fire for about an hour before they are buried in the sauerkraut together with the Kassler and the whole thing is left to cook together for about 1/2 to one hour.

For the last 15 minutes, the sausages can also be added to the sauerkraut. Meat and sausages give the cabbage a hearty aroma.

To serve, you need a huge, large platter on which a bed of cabbage is spread. Pork belly, bacon and Kassler are cut into inch-thick slices and arranged on top. The sausages are draped around it.

This is served with boiled potatoes, baguette and – of course! – hot mustard.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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