Nutrition Facts
5 servings
5
Smoked shoulder and potato salad recipe
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One of the typical dishes from Alsace.
For the schiffala
12 Pork shoulder
2 Carrot
1 Onion
2 cloves Garlic
4 Clove
1 Herb bouquet
For the potato salad
1 Waxy potatoes
1 Onion
4 Gherkin
1 Mustard
3 Vinegar
3 Oil
Parsley
Salt
Pepper
Directions
1
Prepare the broth: In a large pot, pour in 3 liters of water. Add the peeled carrots cut into large chunks, the peeled onion studded with cloves, the peeled and germ-free garlic, and the bouquet garni. Bring to a boil. Submerge the meat and let it simmer gently for 1 hour and 30 minutes to 1 hour and 40 minutes depending on the size.
2
Prepare the salad. Wash the unpeeled potatoes and let them cook in salted water for 25 to 30 minutes. Meanwhile, prepare the dressing. Finely chop the onion and slice the pickles into thin rounds. Mix the salt, pepper, oil, vinegar, and mustard. Set aside.
3
To finish, peel the potatoes immediately after cooking and cut them into not too thin slices. Season right away with the vinaigrette, add the onions, pickles, and chopped parsley. Mix (gently). Lightly fry the bacon, and pour it while still hot over the potatoes with 1 tablespoon of the cooking fat. Mix again gently and serve with the meat sliced.
Ingredients
For the schiffala
12 Pork shoulder
2 Carrot
1 Onion
2 cloves Garlic
4 Clove
1 Herb bouquet
For the potato salad
1 Waxy potatoes
1 Onion
4 Gherkin
1 Mustard
3 Vinegar
3 Oil
Parsley
Salt
Pepper
Directions
Directions
1
Prepare the broth: In a large pot, pour in 3 liters of water. Add the peeled carrots cut into large chunks, the peeled onion studded with cloves, the peeled and germ-free garlic, and the bouquet garni. Bring to a boil. Submerge the meat and let it simmer gently for 1 hour and 30 minutes to 1 hour and 40 minutes depending on the size.
2
Prepare the salad. Wash the unpeeled potatoes and let them cook in salted water for 25 to 30 minutes. Meanwhile, prepare the dressing. Finely chop the onion and slice the pickles into thin rounds. Mix the salt, pepper, oil, vinegar, and mustard. Set aside.
3
To finish, peel the potatoes immediately after cooking and cut them into not too thin slices. Season right away with the vinaigrette, add the onions, pickles, and chopped parsley. Mix (gently). Lightly fry the bacon, and pour it while still hot over the potatoes with 1 tablespoon of the cooking fat. Mix again gently and serve with the meat sliced.
Notes
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Molly
Sure! Please provide the text you would like me to translate. -
Tata
Simple, quick, and very good. -
4
Please provide the text you would like translated. -
bouboule
Always mix well! -
penelope68
super good smoked palette with potato salad
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