Crock Pot Choucroute Recipes

Steps:

• In an 8-quart casserole, heat the olive oil over medium heat. Add the garlic and cook, stirring occasionally, until fragrant, about 3 minutes. Add the sausage and cook, stirring frequently, until the meat is well browned, about 15 minutes. Add the fennel seed and cook stirring for another minute or so.
• Place about 1/3 of the chopped onions, 1/3 of the sauerkraut, 1/4 of the thyme leaves, and 1/3 of the kielbasa over the sausage. Moisten with one-third of the stock and a little wine. Repeat twice more, layering onions, sauerkraut, thyme leaves, and kielbasa, then moistening with stock and wine. Arrange the diced pork butt and smoked ham hocks on top of the last layer of sauerkraut, sprinkle with the remaining thyme and the black pepper.
• Bring the casserole to a simmer over medium-high heat. Lower the heat and simmer gently for 2 hours, covered, without stirring. Remove the ham hocks. Trim the fat from the hocks then cut the meat from the bones. Return the ham to the casserole. Add the chicken bratwurst and simmer until the bratwurst are fully cooked, about 30 minutes.
• When ready to serve, remove the chicken bratwurst. Stir the casserole and add salt, to taste. Spoon the choucroute onto warm plates, top each serving with a bratwurst, and garnish with a thyme sprig. Pass toasted bread, mustard and sour cream as accompaniments.

Steps:

• Stir together the cabbage, carrot, sauerkraut, cider, sugar, garlic, pepper, caraway, and allspice in slow cooker.
• Bury the Canadian bacon in the kraut, pressing down to compact.
• Top with kielbasa & potatoes.
• Cover & cook on low for 7 hours, until potatoes are tender.

Steps:

• 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.

Steps:

• Drain sauerkraut well. Place in bottom of crock pot.
• Sauté bacon in hot skillet for 5 minutes. Add oil, onion and carrot, and sauté until onion is golden and soft.
• Stir bacon mixture and grated apple into sauerkraut.
• Add kielbasa to sauerkraut. (I use Hillshire Farms "Light" Kielbasa.) Tuck juniper and bouquet garni into cheesecloth and add to crock pot. Season with thyme, salt and pepper. Add wine, and just enough chicken broth to cover.
• Cook on high 3-4 hours or low 6-8 hours. Remove cheesecloth, then stir in chopped parsley before serving.
• Serve with boiled potatoes and pumpernickel or dark rye bread.