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Alsatian dish with pork and sauerkraut

The goodness of Alsatian cuisine

Alsace is a historical and cultural region located in the north-east of France, on the border with Germany. Thanks to its geographical position, Alsace has been influenced by German and French cultures, creating a unique blend of culinary traditions.

Alsatian cuisine is known for its abundance of meat dishes, particularly pork, and sauerkraut. The pork dish with sauerkraut that we are about to try together is one of the most representative dishes of this region and offers a mix of delicious traditional flavours.

What to eat in Alsace?

Alsatian cuisine is characterized by the presence of meat-based dishes, particularly pork, which are often accompanied by sauerkraut.

In fact, sauerkraut is a very common ingredient in Alsatian cuisine and is usually prepared with a cabbage fermentation process. This gives them an acidic flavor and a particular aroma, which goes perfectly with pork.

The pork dish with sauerkraut that we will discover in this article is one of the most representative dishes of Alsace, along with other dishes such as Flammekueche (a sort of Alsatian pizza with onions and bacon) and Wadele braisé au Pinot Noir (zampone braised in Pinot wine) and the pretzels. This dish has been passed down from generation to generation and represents one of the greatest expressions of Alsatian culinary tradition.

Choucroute recipe: sauerkraut with meat

The recipe for Alsatian choucroute, in French choucroute d'Alsace, also known as choucroute garnie, (translated into Italian as "seasoned sauerkraut"), is just one of the many versions of this dish - widely developed throughout northern and eastern Europe - , but it still represents a good introduction to Alsatian cuisine.

With few ingredients and simple preparation, you can enjoy a delicious dish full of flavours, which will make you feel like you are in Alsace. The recipe is simple and easy to follow, but no less tasty.

The secret to this recipe is the use of smoked meat which gives the particular taste and contrasts with the acid of the sauerkraut. Green light therefore for smoked sausages and cuts of meat also typical of our Trentino culture. If you want to bring a bit of Alsace to the table but with Italian ingredients, try this recipe and let us know what you think!


  • 800 g pork meat (preferably shoulder or leg)
  • 100g of smoked or normal sausage
  • 80 g of diced bacon
  • 1 kg of sauerkraut
  • 2 medium white onions
  • 2 cloves of garlic
  • 1 tablespoon olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon sweet paprika
  • 1 glass of white cooking wine
  • Salt and Pepper To Taste
  • Juniper berries to taste
  • Vegetable broth to taste


Let's start with the preparation of the onions and garlic. We finely chop the onions and crush the garlic cloves with the blade of a knife (removing the core).

In a large pan, heat the olive oil and add the chopped onions and garlic. Fry for a few minutes over medium-high heat, stirring occasionally.

Add the sauerkraut and mix well. We add the glass of dry white wine and let it evaporate for a few minutes.

Now add the diced pork and smoked sausages and brown on all sides. We then add the cumin seeds, juniper berries and sweet paprika and continue to brown for a few more minutes.

Now all we have to do is add the vegetable broth until the meat and sauerkraut are completely covered. Let's just add salt and pepper to taste now.

We cover the pan with a lid and cook over low heat for about 1 and a half hours, stirring occasionally.

We serve the dish piping hot accompanied by a portion of boiled potatoes seasoned with butter or mashed potatoes.