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Alsation-style sausages


  • Wash the sauerkraut in cold water and then drain in a colander.
  • Heat the lard in a large heavy-bottomed pot and gently saute the onions and garlic until tender. Then add the bay leaves, juniper berries, coriander seeds and peppercorns. Briefly toss and then add the sauerkraut. Mix to coat well. Add the thyme, sparkling wine and 2 tbsp chopped parsley. Mix well and cover with baking paper and the lid. Turn the heat down and simmer very gently for 1 hour, adding a little stock if drying out. Then stir, bury the sausages and re-cover with baking paper and the lid. Cook for another 30 mins or so.
  • When ready, slice the sausages. Mound a bed of sauerkraut on individual plates and top with the sausages and potatoes. Sprinkle with a little parsley and serve with a dollop of mustard on the side.


  • 1.5 kg sauerkraut
  • 125 gm lard
  • 2 onions, chopped
  • 2 large garlic cloves, crushed
  • 2 bay leaves
  • 10 juniper berries, lightly crushed
  • 6 whole coriander seeds
  • 6 whole black peppercorns
  • 1 thyme sprig
  • 1 bottle sparkling wine
  • 3-4 heaped tbsp chopped fresh parsley
  • chicken stock
  • 1.5 kg variety of sausages, eg. pork & pistachio, knackwurst and Boudin Noir
  • 16-20 boiled baby potatoes (chats)
  • Dijon mustard

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm