Site officiel de la ville de Turckheim
Site officiel de la ville de Turckheim
Gastronomy in Turckheim > Alsace recipes
Some Alsace recipes
Alsace Sauerkraut
Ingredients (for 8 people) :
• 4 1/2 pounds sauerkraut
• 4 knuckles of ham
• 2 pounds salted loins or half a smoked pork shoulder
• 1 pound salt pork, 1 pound smoked bacon (in one piece)
• 1/2 pound knockwurst (white sausage)
• 4 Montbeliard sausages, 8 small Strasbourg sausages
• salt, pepper
• 1 laurel leaf, 3 cloves, 8 juniper berries
• 2 oinions ,3 cloves of garlic
• a pint Sylvaner or Riesling wine, half a pint water or stock cube
• 1/2 pint goose fat or lard
• 8 potatoes
Making of :
Place sauerkraut in a colander and let running water wash out the salt for a few minutes. Drain and
press it. Place goose fat in large saucepan with minced onions. Pour the wine and the water or
stock cube, add the meats (not the sausages). Put the sauerkraut on top. Add salt (little) and pepper,
the garlic, cloves, juniper berries and laurel leaf. Simmer for an hour and a half. Heat water and
cook the Montbeliards sausages for 15 minutes then add the Strasbourg sausages in the hot water.
Grill the white sausage. Check meats for tenderness. Boil potatoes on the side. Serve the sauerkraut
with meat, sausages and potatoes.
Some Alsace recipes
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Site officiel de la ville de Turckheim
Baekaoffa
Ingredients (for 8 people):
• 1 pound pork shoulder
• 1 pound boneless lamb shoulder
• 1 pound lean beef
• 2 1/2 pounds potatoes
• 1 pound onions, 4 cloves of garlic
• half a bottle of Sylvaner wine
• 1 bouquet garni with salt, pepper, thyme, parsley, laurel.
Making of and cooking (3H30) :
Cut meat in 2" size pieces and place in a bowl; pour over the wine and seasoning and let marinate
overnight. Grease a large casserole with butter and make a layer of sliced onions and potatoes, then
a layer of combined meat. Repeat this until casserole is filled. Pour marinade over all; cover dish
and place in a preheated oven (350°F) for at least 2 hours. Serve in casserole.
According to taste the following can be added : one pig's tail, pig's trotter, carrots and leek.
Coq au Riesling
Ingredients (for 4 people) :
• 3,3 pounds chicken
• 3 tbsp butter , 2 shallots minced
• 1 1/2 cup Riesling
• 7 fresh Paris mushrooms sliced
• 3 tbsp cognac , 1/4 pint heavy cream
• salt, pepper
Making of :
Cut chicken into 4 serving pieces. Place butter in a 10" skillet. When melted, add chicken pieces
and brown quickly on skin side. Flame with Cognac. Pour Cognac in a ladle, tip it towards the
flame so as it will catch fire. Transfer this fire to the pan. Flames will die down in 1 minute. This
tenderizes the chicken. Remove pieces from pan and set them aside. To the pan add shallots and
sauté one minute, then add wine, cream, mushrooms, salt and pepper. Mix ingredients well. When
sauce is smooth put back chicken pieces, cover and cook over low heat for approximately 30
minutes or until tender. Remove cover and cook 10 minutes more to reduce sauce. Serve on a deep
platter, sprinkle fresh parsley on top. Serve with noodles or Alsatian spaetzles.
Baekaoffa
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Site officiel de la ville de Turckheim
Charcuterie (sausage)
Charcuterie is a time-honoured tradition in Alsace, where the French saying "Dans le cochon, tout
est bon" ("In pork, everything is good") finds its best expression.
knack (Strasbourg sausage) , leberwurst (liver sausage) schwartzwurst (black sausage) blutwurst
(blood sausage) zungewurst (tongue sausage) schinkenwurst (ham sausage) all varieties to be
tasted with lettuce or sautéed potatoes.
Also worth mentioning galantines, brawns (presskopf), smoked charcuterie (shoulder of pork, flat,
dry sausage, pork fillet) bacon streaky, salt or smoked served with choucroute (sauerkraut).
Coq au Riesling
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