Alsace
The gastronomic symbol of the region is undoubtedly the Choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form surkrut, same as in other southwestern German dialects, and means "sour cabbage" as its Standard German equivalent. This word was included into the French language as choucroute. To make it, the cabbage is finely shredded, layered with salt and juniper and left to ferment in wooden barrels. Sauerkraut can be served with poultry, pork, sausage or even fish. Traditionally it is served with Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbeliard sausages, or a selection of other pork products. Served alongside are often roasted or steamed potatoes or dumplings.
What is Sauerkraut typically served with in Alsace?
Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbeliard sausages
Traditionally it is served with Strasbourg sausage or frankfurters, bacon, smoked pork or smoked Morteau or Montbeliard sausages, or a selection of other pork products.
Sauerkraut