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Choucroute au Champagne

Champagne Sauerkraut - Eric bur
Choucroute au Champagne - Eric Bur"Choucroute" is the French word for sauerkraut. Although sauerkraut is a traditionally German and Eastern European dish, the French annexation of Alsace and Lorraine following the Peace of Westphalia in 1648 brought this dish to the attention of French chefs and it has since been widely adopted in France.
The sauerkraut itself is usually heated with a glass of Riesling or other dry white wines or stock, and goose or pork fat.

Eric Bur Sauerkraut also contains champagne, lard, and spices; and can be quickly heated to serve along with sausages or fish.

Champagne Sauerkraut recipe: This support of cabbages Champagne will be perfect to make a delicious sauerkraut, accompanied by steamed potatoes and meat of your choice. Sauerkraut vegetable is the ideal accompaniment to your roast pork, pheasant, goose, chicken.

Method of preparation: Pour the contents into a saucepan, add 3 tablespoons of water, cover and heat over low heat. Serve hot with boiled potatoes and pork of your choice. Sauerkraut vegetables is the ideal accompaniment to your roast pork, pheasant, goose, chicken..

Choucroute au Champagne - Eric Bur

Sauerkraut with Champagne

28.57 oz net weight
Ingrédients: Sauerkraut, lard, Champagne 2%, salt, spices.

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