Slow-cooker choucroute

A French classic brimming with fresh herbs and aromatic flavours.

  • Preparation Time10 mins
  • Cooking Time360 mins
  • Serves6
  • DifficultyEasy
1 large onion, peeled, root end left intact, and quartered
4 whole cloves
250g thick-sliced smoked or pepper bacon, cut into 2.5cm pieces
900g sauerkraut, rinsed and drained
1 whole garlic head, halved
4 sprigs fresh thyme
4 sprigs fresh parsley
2 bay leaves
2 2.5cm thick smoked pork chops (about 300g each)
450g Polish kielbasa sausage cut diagonally into 5-cm pieces
2 Bramley or other baking apples, cored and cut into large chunks
450g small red-skinned potatoes, scrubbed
350ml dry white wine
60ml gin
Pumpernickel rye bread
Assorted mustards
Horseradish, sauce
Cornichons
1) 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.

2) Cook until the pork is falling off the bones and the potatoes are tender, at least 6 and up to 8 hours.

3) Arrange the meats, potatoes, apples, onions, garlic, and sauerkraut on a large platter and serve with the pumpernickel rye bread, mustards, cornichons, and horseradish sauce.

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