A meal which perhaps sums up ‘À l’Alsacienne’, with sauerkraut, sausage, and ham/bacon.
© Rama / 2005 / [CeCILL via Wikimedia Commons]
À l’Alsacienne is a French cooking expression that is often applied to dishes containing sauerkraut, sausage and ham; the dishes might also include or consist of braised meats and potatoes.
In practice, it is now being applied to many different ingredients, prepared in many different styles.
Alsacienne refers to the region of Alsace, France in north-eastern France. The region has a dual French / German identity and cooking traditions because the territory was passed back and forth between France and Germany over historical periods.
Both wine and beer are used in cooking; wines tend to be white wines, as in Germany.
Colmar is the third-largest town of the Alsace region. Though the region is now part of France, this photo illustrates the German traditions.
© Sabine Löwer / pixabay.com / 2015 / CC0 1.0
Refers to the region of Europe, currently held by France, known as Alsace, which over the course of history has been German many times. This has resulted in a German influence on the food.
In German, the region is known as Elsass / Elsaß.