Monday, October 6, 2008

Slow Cooker Choucroute

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!

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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.

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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!

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Of course I had to have this with a Bell's Octoberfest Beer and a slice of my pumpernickel bread.

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  • 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.

Recipe from Food Network

13 comments:

Crockpot Lady said...

hey! this looks and sounds fantastic!
xox
steph

VanderbiltWife said...

That sounds delicious and just the kind of food this "sturdy German girl" would love. Unfortunately, my DH would rather die than eat sauerkraut. Maybe sometime when my parents are in town!!

runningwithfood said...

Mmmm ... this looks and sounds A-MAZ-ING!

BustedFlush said...

Looks good to me. I think I'd leave the pork chops out too; why doublemeat? That just sounds like too much.

And that's about the only good use for Seagram's gin that I can think of, short of paint thinner or killing fire ant colonies.

Paleogeek said...

This looks so good I'm making it for dinner tonight - I'm cooking for a crowd so I increased the amount of sauerkraut & wine, included the pork chops, added some andouille sausage, etc.
One question - your photo of ingredients shows what looks like a couple fresh peppers, but I don't see any mention of them in the recipe. Were they just visiting for the photo shoot?

Jessica said...

Yes, I did chop up a few tender summer peppers from my garden. The recipe didn't call for it but I needed to use them up, thus I tossed them into the mix.

This is a super great dish, I hope everyone loves it!!!

Libby Murphy said...

Oh it looks beautiful. I can imagine the aroma and I bet you're right about the incredible taste. I love recipes with lots of layering of incredients.
Happy Twirls

Mumzie said...

Oh, this does look good! I can hardly waite for October...I'm making this one! Mumzie :)

heartnsoulcooking said...

Sounds WONDERFUL!!! Geri

eclecticbowl said...

Followed the link you posted on Kath's blog... This looks so delicious! I cannot wait to try it! I'm bumping it to the top of my Crockpot Must-Makes queue!

GastroGnome said...

Hmm... I tried this and the flavours were just too intense for us. I think the gin was too overpowering. If I try it again I'll add a few juniper berries and omit the gin. Thanks for sharing though. Definitely worth a try as it does look amazing.

Shannon and Ryan Harbert said...

It calls for smoked pork chops...can I use regular pork chops? Should I brown them first? This looks good, just got my first slow cooker...want to make sure I am doing it right! Thanks!

Jessica @ JJsVinBlanc said...

Yes, this is a very versatile recipe (reg pork chops will work just fine) - browning first is always best, but I have left this step out before too.