Whip Up Choucroute in the Slow Cooker
The slow cooker makes preparation for this French-German dish easy.
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1 large onion, peeled, root end left intact and quartered
4 whole cloves
8 oz. thick-sliced smoked or pepper bacon, cut into 1-inch pieces
2 lb. sauerkraut, rinsed and drained
1 garlic head, halved
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
2 (1-inch thick) smoked pork chops (about 10 oz. each)
1 lb. kielbasa, cut diagonally into 2-inch pieces
2 Fuji or other baking apples, cored and cut into large chunks
1 lb. small red-skinned potatoes, scrubbed
1 1/2 cup 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, and 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, 6 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.
Cremini mushrooms stuffed with walnuts, cream cheese and fresh herbs make the perfect Halloween party appetizer.