Andre Laurent Choucroute cuisinee aux Lardons
Choucroute andré Laurent:
This emblematic recipe from André Laurent, elaborated by the father Michel LAURENT in 1960, represents an important place in the French terroir more precisely to the french region: Alsace. Located on the east side of France Alsace is famous for its beer (for example, Kronenbourg or Meteor), its sauerkraut (choucroute in French), and several other local specialties such as Alsace Flammekueche, a traditional dish that is not unlike a pizza without tomatoes, but covered with cheese, cream, mushrooms and local ham. Another local specialty is Alsatian gingerbread, known as Pain d'Epices.. This exceptional sauerkraut from André Laurent cooked with champagne and nitrite-free bacon will delight you with its sweetness and lightness. A recognized and inimitable taste. In Alsace sauerkraut (choucroute) is usually topped with saucisse de Toulouse or other types of sausages. And to go with it nothing is better than fresh glass of gewurtzraminer or Riesling from Alsace. And of course, do not forget to add a hint of nose tingling French mustard to it.
Ingredients: Sauerkraut 86% (cabbage from France, salt), water, bacon 4% (pork belly, salt), lard, champagne 2%, salt, juniper berries, peppercorns.
Weight : 810gr / 28,6 Oz