|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 8g||29%|
|*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 of smoked sausage (e.g., kielbasa or andouille)
- 1 pound of knockwurst or bratwurst
- 1 pound sauerkraut (bagged or canned; rinsed and drained)
- 1/2 cup brown sugar (packed; light or dark)
- 3 tablespoons prepared mustard
- 1 tablespoon fennel seeds (or caraway or anise seed)
- 1 medium bay leaf
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.
- 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.