Choucroute - French for dressed sauerkraut, any preparation of hot sauerkraut with meat and potatoes.
I can not give this recipe enough of a recommendation - it is THAT good. It is without question the best slow cooker recipe I have ever had!
It was also the "prettiest" slow cooker meal I've ever prepared. It totally put me in the autumn mood gathering and prepping the ingredients.
The flavors were amazing and infused through out each bite. The recipe calls for the onions to be studded with whole cloves and the dish includes apples, sauerkraut, kielbasa, pork chops, and is served with spicy mustard and pumpernickel bread!
Of course I had to have this with a Bell's Octoberfest Beer and a slice of my pumpernickel bread.
- 1 large onion, peeled, root end left intact, and quartered
- 4 whole cloves
- 8 ounces thick-sliced apple bacon, cut into 1-inch pieces
- 2 pounds sauerkraut, rinsed and drained
- 4 whole garlic cloves
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 bay leaves
- 2 (1-inch thick) smoked pork chops (about 10 ounces each) - I left these out
- 1 pound kielbasa, cut diagonally into 2-inch pieces - I used chicken apple sausage
- 2 Fuji or baking apples, cored and cut into large chunks
- 1 pound small red-skinned potatoes, scrubbed
- 1 1/2 cups dry white wine
- 1/4 cup gin!
- Pumpernickel rye bread, mustards, horseradish, and cornichons, for serving
Stud each onion quarter with a clove. Layer the bacon, sauerkraut, garlic, onion quarters, herb sprigs, bay leaves, pork chops, kielbasa, apples, and potatoes in the slow cooker in the order listed, then pour the wine and gin over the top. Cover the cooker and set it on LOW. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up to 8 hours.
Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter. Serve with pumpernickel rye bread, mustards, cornichons, and horseradish.