Hearty Slow Cooker Choucroute Garnie
A Flavorful Twist on a Classic Alsatian Dish
This slow cooker recipe is a game-changer for busy home cooks. With minimal prep time, you can enjoy a rich and satisfying meal that’s perfect for a chilly evening. The star of the show is the tender, fall-apart pork, accompanied by flavorful sauerkraut, potatoes, and sausage.
Get Started with These Essential Ingredients
- 1 medium yellow onion, halved and thinly sliced
- 2 pounds prepared or homemade sauerkraut, drained and excess liquid squeezed out
- 1 pound Yukon Gold potatoes, scrubbed and cut into roughly 1-1/2-inch chunks
- 2 pounds boneless country pork spareribs, cut crosswise into 3-inch pieces
- 12 ounces cooked kielbasa, cut crosswise into 3-inch pieces
- 1/2 cup low-sodium chicken broth
- 1/2 cup dry white wine
- Dijon or whole-grain mustard, for serving
A Few Simple Steps to a Delicious Meal
Begin by seasoning the sliced onion with salt and pepper, then placing it in the slow cooker. Next, combine the sauerkraut and caraway seeds, and add a sprinkle of ground pepper. Lay this mixture evenly over the onions.
Adding Aromatics and Spices
Create a spice packet by tying peppercorns, juniper berries, and bay leaves in a piece of cheesecloth. Tuck this packet into the sauerkraut, ensuring the flavors meld together beautifully. Season the potatoes with salt and pepper, then add them to the slow cooker in an even layer.
The Finishing Touches
Generously season the spareribs and kielbasa with salt and pepper. Arrange them over the potatoes in an even layer, followed by the chicken broth and wine. Cover the slow cooker and let the magic happen on low heat for 6 to 8 hours.
Serve and Enjoy
Once the spareribs are tender, remove the cheesecloth packet and discard. Arrange the meats, potatoes, sauerkraut, and onions on a serving platter, drizzling with any remaining juices. Serve with a side of peppery mustard for a truly satisfying meal.
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