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Published on 15/01/17
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2017 Alsatian Sauerkraut



Author 'D.marsim' (Id 231742 ) : Every year in mid-January I make a good sauerkraut.
Cabbage in white wine, ham, Morteau sausage, sausage in poland, Frankfurt, kassler, berries, juniper, cloves, caraway seeds, served with mashed house and wine pearl of the Moselle. I ate a hand this afternoon, and frozen the other two.



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Camera: Nikon coolpix p900
2 Favorites : Gipsy34, Le fan belfortain
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> Le fan belfortain [G] [P] [C] [F] >Reply Jan 16, 2017
The base of the alsatian is aesthetically composed, and it makes you want to savour this delicious sauerkraut with deli meats appropriate. I put it in my reserves : congratulations to Daniele and thank you.
 
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