|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||8%|
|Total Sugars 13g|
|Vitamin C 9mg||43%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This dish is very similar to an Alsatian choucroute garnie, which is usually a combination of sauerkraut and meat and often includes wine and potatoes. There are actually no fixed recipes for a choucroute garnie, so any preparation with hot sauerkraut, meat, and potatoes could qualify. One element remains the same in most traditional recipes: They all call for three types of meat and always include cabbage, in some form. The cabbage is often braised in wine, usually a Riesling from Alsace.
It's an excellent choice for long, slow braising, and the slow cooker does an excellent job. For a traditional plating, serve this with mashed potatoes and green beans. Since the recipe calls for a few types of meat and sausages, it's best to purchase your protein from a reputable butcher. If you can tell them what you are making, they may be familiar with the dish and can help you pick meats that pair well. If that's not an option for you, pick the best meats you can from your grocery store. While the recipe doesn't specify what type of mustard to use, avoid plain yellow mustard. Aim for sharp mustard like dijon or another mustard with a kick. You can also try a grainier type of mustard, but know that the grains will not cook down and will be part of the dish. (This is not a bad thing, just something to note.)
3 1/2 pounds boneless pork loin roast
1 pound smoked sausage, such as kielbasa or andouille
1 pound knockwurst, or bratwurst
1 pound sauerkraut, bagged or canned, rinsed and drained
1/2 cup brown sugar, light or dark, packed
3 tablespoons prepared mustard
1 tablespoon fennel seeds, caraway or anise seeds
1 medium bay leaf
Steps to Make It
Place the pork loin in the slow cooker. Cut the smoked sausage into 2- to 3-inch pieces and add to the slow cooker, along with the knockwurst or bratwurst.
In a bowl combine the rinsed sauerkraut, brown sugar, mustard, and seeds. Stir until well blended. Spoon over the pork and sausage and tuck a bay leaf into the mixture.
Cover and cook on low for 7 to 9 hours or on high for about 4 hours.
- For a classic choucroute garnie, add cut-up red-skinned potatoes around the pork roast and about 1/4 cup of dry white wine to the slow cooker.
- If you prefer, you can also braise this in the oven for 4 to 5 hours instead of using the slow cooker.
- Add about 1 cup of peeled, chopped apple to the sauerkraut mixture.
- A layer of chopped onion (about 1 medium onion, chopped) may be added before you add the sauerkraut mixture.
- Substitute gourmet chicken sausage for the bratwurst or knockwurst.
- Add 2 to 4 smoked pork chops to the pork loin and sausages and omit the knockwurst.