Sauerkraut with pork Strasbourg style (Choucroute à la Strasbourgeoise) from Paul Bocuse's French Cooking (page 217) by Paul Bocuse

  • onions
  • pork fat
  • Show all ingredients...

  • EYB Comments

    Requires 6.5 hours to prepare. Can substitute lard for goose fat, and dry white wine for Alsatian white wine.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Boiled or steamed potatoes (Pommes de terre cuites par ébullition ou à la vapeur); Potato purée or mashed potatoes (Purée de pommes de terre)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    Requires 6.5 hours to prepare. Can substitute lard for goose fat, and dry white wine for Alsatian white wine.

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