LIMOUSINE SAUERKRAUT
The sauerkraut ? Name of a dish but also name of a preparation of cabbage to preserve it, preparation which is called LACTOFERMENTATION. Lactofermentation was one of the first means used by man to preserve food, and it allows easier digestion. In Limousin, in addition to cabbages, turnips and turnips have been preserved in this way. All root vegetables as well as cucurbits love this means of preservation.
At the Jardin des Dillanges in Saint Merd de Lapleau, at Neill Guérin’s, lactofermented cabbage, i.e. sauerkraut, is excellent: well grown, well harvested, well prepared… I cooked it without even washing it (be careful, that doesn’t is not the case for the industrial cabbage) for this Sauerkraut recipe l and I also recommend it to you the raw Nell sauerkraut in a salad.
Per person :
500g raw sauerkraut
½ andouille sausage desalinated the day before
3 slices of cooked sausage
1 slice of pork in the backbone
3 well-washed potatoes
A few cumin seeds (optional)
2 or 3 juniper berries (optional)
2 tbsp white wine or beer or cider
1 small piece of fatty bacon
Put the andouille sausage in a pot, cover with water and cook for 25 minutes. Meanwhile, in the bottom of a casserole dish, place the fatty bacon, spread half the cabbage on top, place the loin on top, cover with the rest of the cabbage, add the cumin and the berries. On top place the cooked sausage and the potatoes. Spread the wine + 2 tbsp of water on top. Cover, put in the oven without preheating and cook Th 180° 23 min. Once the andouille is cooked, drain it and place it in the casserole, checking that there is still some liquid remaining (if not add 2 tbsp of the andouille cooking water), cover and put back in the oven Th 5 (150°) and heat for another 15 min. the sauerkraut thus garnished is ready to delight!
Nice kitchen to all, Régine