A slow cooker recipe for sauerkraut and pork is Slow-Cooker Choucroute, which layers clove-studded onion quarters with bacon, sauerkraut, garlic, herbs, apples, kielbasa and pork chops, as well as potatoes in a slow cooker. This is topped with wine and gin and slow-cooked until tender.
Slow Cooker Choucroute
This recipe takes little preparation and serves 6.
Prep Time: 10 min.
Cook Time: 6 hr.
Ready In: 6 hr., 10 min.
- 1 large onion, peeled with root end intact, quartered
- 4 whole cloves
- 8 oz. thick smoked pepper bacon, cut into 1-inch pieces
- 2 lbs. sauerkraut, rinsed and drained
- 1 garlic head, halved
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- 2 bay leaves
- 2, 10 oz. 1-inch thick, smoked pork chops
- 1 lb. kielbasa, cut diagonally in 2-inch pieces
- 2 baking apples, cored and cut into chunks
- 1 lb. small red-skinned potatoes, scrubbed
- 1 1/2 cups dry white wine
- 1/4 cup gin
- Pumpernickel rye bread, to serve
- Mustard, to serve
- Horseradish, to serve
- Cornichons, to serve
- Prepare and layer ingredients
Insert a clove into each onion quarter and layer in the slow cooker with the other ingredients in the following order: bacon, sauerkraut, garlic, onion, thyme and parsley sprigs, bay leaves, pork chops, kielbasa, apples and potatoes. Pour in the wine and gin.
Cover and cook on a low setting for between 6 and 8 hours. The cork should be tender and falling from the bones, and the potatoes soft. To serve, arrange on a platter accompanied with the bread, mustard, horseradish and cornichons.