Choucroute, the French version of sauerkraut, stands in its own league thanks to its delicate seasoning and slow cooking in wine. André Laurent choucroute is cooked with lardons (small bacon pieces) and Champagne. This tasty, most comforting dish is usually served with boiled potatoes, sausages and various cuts of pork (see our recipe), but you can be creative when it comes to accompanying meats. Cook with 1/2 glass of water over low heat. Serve hot.
Based in the region of Champagne, André Laurent has remained a family-owned business ever since it started making choucroute in 1945. Today the company is run by the Laurent family's fourth generation.
800 grams / 1.8 lb
Ingredients: sauerkraut (cabbage salt), rendered lard 1%, smoked pork 1% (pork breast, water, salt, preservative E250, stabilizer E450, antioxidant E330, E392, smoky aroma, smoke), champagne 1%, salt, juniper berries, pepper
