Tuesday, February 28, 2012

Slow Cooker Brats and Sauerkraut

Slow Cooker Pork and Sauerkraut

Christine Gallary
Difficulty: Easy
Total: 25 mins, plus 6 to 8 hrs cooking time
Makes: 4 to 6 servings

1 medium yellow onion, halved and thinly sliced
Kosher salt
Freshly ground black pepper
2 pounds prepared or homemade sauerkraut, drained and excess
liquid squeezed out
2 teaspoons caraway seeds
10 black peppercorns
5 juniper berries
2 bay leaves
1 pound Yukon Gold potatoes, scrubbed and cut into roughly
1-1/2-inch chunks
2 pounds boneless country pork spareribs, cut crosswise
into 3-inch pieces
12 ounces cooked kielbasa, cut crosswise into 3-inch pieces
1/2 cup low-sodium chicken broth
1/2 cup dry white wine
Dijon or whole-grain mustard, for serving

1.  Place the onion in a large bowl, season with salt and pepper, toss to coat, and place in the slow
cooker. Place the sauerkraut and caraway seeds in the bowl, season with ground pepper, toss to
combine, and lay evenly over the onions. 

2.  Place the peppercorns, juniper berries, and bay leaves in a 5-by-5-inch piece of cheesecloth, tie
tightly with butcher’s twine, and tuck the packet into the sauerkraut. Place the potatoes in the
bowl, season generously with salt and pepper, toss to coat, and place in an even layer over the

3.  Generously season the spareribs all over with salt and pepper. Arrange the spareribs and kielbasa
over the potatoes in an even layer. Pour the chicken broth and wine into the slow cooker. 

4.  Cover and cook on low heat until the spareribs are fork tender and almost falling apart, about 6 to
8 hours. Remove and discard the cheesecloth with the spices. Arrange the meats, potatoes,
sauerkraut, and onions on a serving platter and drizzle with any remaining juices. Serve with

SOURCE: http://www.chow.com/recipes/29346-slow-cooker-pork-and-sauerkraut

1 comment:

  1. Oh come cook this at my house. My hubby would love this.


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