Sides
Sauerkraut Lëtzebuergesch
Ingredients
- 800g (5 1/4 cups) Sauerkraut, drained
- 1 Onion, sliced
- 100g (3.5 oz) Smoked bacon, diced (optional)
- 1 Apple, peeled and diced
- 150ml (1/2 cup) White wine
- 1 Bay leaf
- 1 tsp (2g) Juniper berries
- 2 tbsp (28g) Butter or lard
Method
- Melt the butter in a pot and sauté the onion and bacon, if using, until the onion is soft.
- Add the sauerkraut, apple, wine, bay leaf, and juniper berries.
- Bring to a gentle simmer, cover, and cook over low heat for 35-40 minutes, stirring occasionally.
- Remove the bay leaf and check the seasoning; add a splash more wine or water if it looks dry.
- Serve hot alongside sausages, pork, or game dishes.
Introduction: Braised sauerkraut sits at the crossroads of Luxembourg's culinary influences, blending French, German, and Belgian traditions into a side dish that appears alongside everything from sausages to festive roasts.
Cultural Background: Braised sauerkraut sits at the crossroads of Luxembourg's culinary influences, blending French, German, and Belgian traditions into a side dish that appears alongside everything from sausages to festive roasts.
Tips: Give the sauerkraut a genuinely slow simmer — rushing it leaves it sharp and raw-tasting, while a long gentle cook mellows and rounds out the flavour.
Variations: Add a few juniper-smoked sausage slices directly into the pot for the last 15 minutes for a heartier one-pot side.
Nutrition: Approx. 140 kcal, 3g protein, 8g fat, 12g carbohydrates per serving.
FAQs:
Q: Can this be made without bacon?
A: Yes, simply omit it and use butter alone — the dish remains flavourful thanks to the apple, wine, and juniper.
Q: What's the role of the apple here?
A: It softens the sauerkraut's sharpness with a gentle sweetness, a common pairing across Luxembourg and its neighbouring regions.
Please log in to leave a comment.