Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil or duck fat over medium heat.

2. 2

   Add 400 grams of cured pork belly lardons and cook until lightly browned and crispy, about 8-10 minutes, then remove with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Add 1 large thinly sliced yellow onion and 4 cloves of minced garlic to the pot, sautéing until softened and translucent, about 5-7 minutes.

4. 4

   Stir in 1 tablespoon of harissa paste, 2 bay leaves, and 10 juniper berries, cooking for 1 minute until fragrant.

5. 5

   Add 1 kg of rinsed and drained fresh sauerkraut, 100 ml of dry white wine, and 500 ml of chicken or duck stock to the pot, stirring well to combine.

6. 6

   Return the browned pork belly to the pot, then nestle 250 grams of smoked Morteau or Strasbourg sausages on top of the sauerkraut.

7. 7

   Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for at least 2 hours, or until the sauerkraut is very tender and flavors are melded, stirring occasionally.