Beer Sauerkraut

Name: Beer Sauerkraut
Yield: 4 servings
Cuisine: French
Ingredients: 1kg Raw sauerkraut; 25cl Water; 1 Large onion; About fifteen juniper berries; One bay leaf; 1 Smoked pork shoulder; 200g smoked pork belly; 2 Montbéliard sausages; 4 Strasbourg sausages; 25cl Blonde beer; 1 tbsp Lard or butter; 3 turns of pepper mill

CCookeo

Low FatLow Calorie

Cuisine: French

Nutrition per serving

222

Calories

10.2g

Protein

48.1g

Carbs

5.9g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

1000 g Sauerkraut
25 cl water
1 onion
15 pcs juniper berries
1 leaf bay leaf
smoked pork shoulder
200 g smoked pork belly
Montbéliard sausages
Strasbourg sausages
25 cl blonde beer
1 tbsp lard or butter
3 turns pepper mill turns

Cookeo Instructions

Wash the sauerkraut

Wash the sauerkraut at least twice and drain well.

2 min

Slice the onions

Slice the onions into strips.

2 min

Brown the onions

In the bowl, using the browning mode, add the lard or butter, then the onion strips, juniper berries, bay leaf, and pepper. Let brown for 5 minutes, stirring constantly.

CookeoBrown·5 min

Set aside the onions

Once the preparation is nicely browned, set aside in a ramekin.

1 min

Add the sauerkraut

In the bowl, layer half of the sauerkraut, the onion preparation set aside, the pork shoulder and belly, then the remaining sauerkraut and onion mixture, and finally the Montbéliard sausages.

5 min

Cook under pressure

Pour in the blonde beer and water, then cook under pressure for 50 minutes.

CookeoPressure Cook·50 min·Pressure: High·Quick release

Stir the sauerkraut

Once cooking is complete, remove the ingredients and stir the sauerkraut well.

2 min

Cook the sausages

Extend the pressure cooking for 4 minutes by placing the Strasbourg sausages on top of the sauerkraut.

CookeoPressure Cook·4 min·Pressure: High·Quick release

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