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Recipe courtesy of Food Network Kitchen

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Total:: 6 hr 10 min
Prep:: 10 min
Cook:: 6 hr

Yield:: 6 servings

Level:: Easy

Ingredients

1 large onion, peeled, root end left intact, and quartered
4 whole cloves
8 ounces thick-sliced smoked or pepper bacon, cut into 1-inch pieces
2 pounds 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 ounces each)
1 pound kielbasa, cut diagonally into 2-inch pieces
2 Fuji or other baking apples, cored and cut into large chunks
1 pound small red-skinned potatoes, scrubbed
1 1/2 cups dry white wine
1/4 cup gin
Pumpernickel rye bread, mustards, horseradish, and cornichons, for serving

Directions

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. Cook until the pork is falling off the bones and the potatoes are fork-tender, at least 6 and up 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.

From Food Network Kitchens Making it Easy, Meredith, 2004

My Private Notes

Name: Slow-Cooker Choucroute
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT6H0M0.000S
Total time: P0Y0M0DT6H10M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: 1 large onion, peeled, root end left intact, and quartered; 4 whole cloves; 8 ounces thick-sliced smoked or pepper bacon, cut into 1-inch pieces; 2 pounds 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 ounces each); 1 pound kielbasa, cut diagonally into 2-inch pieces; 2 Fuji or other baking apples, cored and cut into large chunks; 1 pound small red-skinned potatoes, scrubbed; 1 1/2 cups dry white wine; 1/4 cup gin; Pumpernickel rye bread, mustards, horseradish, and cornichons, for serving

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