Choucroute Andre Laurent - Sauerkraut French Choucroute with Lardons

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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