2023-12-31 13:06:00
Another January 1st tradition: the famous Liège sauerkraut. A habit that continues in the fiery city where many butchers and caterers carry out their own preparations.
Like his father and grandfather before him, Sébastien perfects his homemade sauerkraut. Neither the pan nor the recipe has changed. “Cabbage that has been fermented, then white wine is added. In the spice ball, I put thyme, bay leaf“, indicates the restaurateur. The more it is cooked, the less acidic it is. Two hours seems to be a good compromise for this sauerkraut specialist. Sébastien has planned 200 kg this year.
To accompany it, its display offers everything you need: Frankfurt sausages, smoked pork ribs, hams, smoked bacon… But its flagship product: a Strasbourg sausage smoked at the back of the workshop. “For me, it’s very important because it’s not just the taste of the sauerkraut that needs to be enhanced. For me, good sauerkraut is good accompaniment, otherwise, what’s the point?“, specifies Sébastien.
Between 60 and 80 kg of sauerkraut sold
Some will choose to enjoy it in a restaurant. In a Liège establishment, it has been offered since October. “We sell 20 kilos of sauerkraut per week“, noted. “On January 1st, between 60 and 80 kilos of sauerkraut are sent the same day.“.
It takes about 5 services between 12 p.m. and 8:30 p.m. to satisfy regulars. “It’s the whole that counts, that alone has no interest“, “We have always been raised like this, on January 1st, we eat sauerkraut!“. There will be the pleasure of taste, the benefits of cabbage and the organisms charged by the holidays. To hope for a good year, we put a coin under the plate.
sauerkraut new year Liège
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