Choucroute Andre Laurent - Sauerkraut French Choucroute with Lardons
A staple of brasseries, especially in Paris, Choucroute is most closely associated with Alsace. It conjures a heaping platter of sauerkraut topped cooked with wine with a variety of sausages and various cuts of pork, with boiled potatoes.
How to use: just reheat on low the content of the jar in a pan - you can add sausages to give it more flair and savor (hot dog sausage would do great)
weight: 600g (a little more than 1 lb)
Serves 3 to 4 people