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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make the onion in the molten lard glassy. Steam the sauerkraut in the lard. Put the spices and the wine into the pot. Put in the meat and boil all together for one hour. | 2. In the mean time peel the potatoes and boil them for 1/2 hour separately. | 3. 1/4 hour before end give in the sausages, five minutes bevore end give in the potatoes to get taste (Never boil potatoes together with sauerkraut, they would't get mellow because of the lactic acid!). | 4. Put the sauerkraut on a plate and arrange the potatoes, the meat and the sausages over it. | 5. Serve with mustard, the same white wine and a clear schnapps. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork knuckle	1		cured	0.89	0.0	0.198	0.005
pork belly	1	lb	cured	2349.6479999999997	0.0	42.3662	240.4534
pork neck	1	lb	cured marbled	0.89	0.0	0.198	0.005
garlic sausage	1			326.5869	47.1737	10.8862	10.8862
sauerkraut	4	lbs		344.7306	77.6551	16.5108	2.5401
garlic clove	3			0.89	0.0	0.198	0.005
laurel leaf	3			0.89	0.0	0.198	0.005
juniper berry	5			0.89	0.0	0.198	0.005
onion	1		sliced	64.0	14.944	1.76	0.16
lard	1	tablespoon		115.456	0.0	0.0	12.8
white wine	1/2			-	-	-	-
black pudding				0.89	0.0	0.198	0.005
liverwurst				-	-	-	-
potato	6			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.