This delicious slow cooker Choucroute by Olivia Andrews is super easy to make using sauerkraut, pork belly, smoked sausages, potatoes, onions, bay leaves.

To make Choucroute in your slow cooker or crockpot, layer the sauerkraut, pork belly, smoked sausages, and potatoes. Add onions and bay leaves, and cook on low for 8 hours until the flavors meld beautifully.

This dish is hearty, flavorful, and perfect for a cozy family meal. The combination of sauerkraut and meats creates a unique and satisfying taste experience.

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Is Choucroute suitable for kids?

Choucroute can be suitable for kids, especially if you adjust the seasoning to be less sharp. Consider reducing the amount of wine and spices, and ensure that the sauerkraut is well-rinsed to tame its sourness, making it more kid-friendly.

Slow Cooker Choucroute Ingredients

• 1 tablespoon of olive oil
• 250 grams of speck or bacon, cut into strips
• 1 kilogram of sauerkraut, rinsed and squeezed dry
• 1 green apple, peeled and coarsely grated
• 1 onion, finely chopped
• 4 garlic cloves, finely chopped
• 8 baby potatoes, halved
• 400 grams of pork shoulder, cut into 1 cm slices
• 2 bratwurst sausages, thickly sliced
• 6 cloves
• 12 juniper berries
• 2 bay leaves, fresh or dried
• 375 ml of Riesling or similar white wine
• Mustard and rye bread, for serving

How To Make Slow Cooker Choucroute

1. Prepare the meat and sauerkraut mixture: Heat the olive oil in a frying pan over medium heat. Add the speck or bacon and cook for 4 minutes until golden. Remove from the heat and transfer to a large mixing bowl. To the same bowl, add the sauerkraut and grated apple, mixing well to combine.
2. Cook the onions and garlic: In the same pan used for the speck, cook the chopped onion and garlic for about 4 minutes until they are softened and fragrant. Transfer these to the bowl with the sauerkraut mixture and stir to integrate.
3. Layer the ingredients in the slow cooker: Place half of the sauerkraut mixture into the bottom of the slow cooker. Evenly distribute the halved baby potatoes over the sauerkraut. Then, layer the pork shoulder slices and thickly sliced bratwurst sausages on top. Evenly distribute 3 cloves and 6 juniper berries, and place 1 bay leaf amidst the layers.
4. Add the remaining mixture and season: Cover the meat and potatoes with the remaining sauerkraut mixture. Sprinkle the rest of the cloves and juniper berries and add the second bay leaf. Season with salt and pepper to taste.
5. Pour and cook: Pour the Riesling wine over the assembled ingredients in the slow cooker. Set the slow cooker to high and cook for 4 hours, or until the pork is tender and flavors are well blended.
6. Serve your dish: Serve the choucroute hot, accompanied by mustard and slices of rye bread.

How do I know when the Choucroute is fully cooked?

The Choucroute is fully cooked when the pork and potatoes are tender. A fork should easily pierce the potatoes, and the pork should be easy to cut through, indicating everything is thoroughly cooked.

Recipe Tips

• Prep Ahead: Chop onions, apples, and potatoes the night before and refrigerate them, making your preparation process smoother and faster when it’s time to cook.
• Choose the Right Sauerkraut: Select naturally fermented sauerkraut for better flavor, rinse it thoroughly, and squeeze out excess water to avoid an overly briny taste.
• Balance the Flavors: Add a spoonful of brown sugar or a splash of apple juice to the sauerkraut before cooking to soften its sharpness and bring a subtle sweetness to the dish.
• Deglaze the Pan: Use some of the white wine to deglaze the frying pan after cooking the speck or bacon and onions, capturing all the flavorful bits for your Choucroute.
• Check the Potatoes: Ensure the potatoes are tender before turning off the slow cooker; if not, extend the cooking time by 30 minutes on high.

Recipe Variations

• Different Meats: Use smoked sausages or kielbasa instead of pork shoulder and bratwurst for a variation that still pairs well with the sauerkraut and potatoes.Add More Vegetables: Incorporate diced carrots and parsnips to add color and nutrients; these root vegetables will soften and absorb flavors well during slow cooking.Beer Instead of Wine: Substitute white wine with a light ale or German beer to infuse a yeasty and subtly different flavor into the Choucroute.Spicier Version: Add crushed red pepper flakes or a few dashes of hot sauce to the pot before cooking to introduce a mild heat to the dish.Vegan Choucroute: Replace the meat with smoked tofu or tempeh and increase the spices like juniper berries and cloves to compensate for the lack of meat flavors.

What To Serve With Choucroute

Serve your Choucroute with robust, hearty sides like roasted Brussels sprouts, Orange Glazed Carrots, and buttered spaetzle.

I love adding a crisp green salad dressed with a sharp vinaigrette to balance the richness.

You can also pair it with sweet-and-sour red cabbage and apple compote for a delightful contrast.

How To Store Leftover Choucroute

In The Fridge:

To store leftover Choucroute in the fridge, transfer it into an airtight container. I make sure to press down the sauerkraut to remove air pockets, which helps preserve its freshness. Store it like this and it should keep well for up to 4 days.

In The Freezer:

Choucroute can be frozen, but I find that the texture of the potatoes and sauerkraut may change slightly upon thawing. If you decide to freeze it, place it in airtight containers or heavy-duty freezer bags, and consume it within 3 months for best quality.

How To Reheat Leftover Choucroute

To reheat your leftover Choucroute, I recommend using a stovetop over medium heat. Stir it occasionally to ensure it heats evenly without sticking to the pot. It should be heated through to at least 165°F to ensure it is safe to eat.

If you prefer, you can also warm it in a microwave-safe dish, covered, stirring halfway through the heating process.

Check out More Slow Cooker Recipes:

• Veal Stroganoff In Slow Cooker
• Persian Lamb Shank In Slow Cooker
• Slow Cooker Lamb Biryani