Slow cooker Choucroute garnie
Choucroute garnie is a classic comfort food, and it’s even better if you make it with homemade sauerkraut and homemade sausage. We prefer organic bacon over industrial bacon; it’s both less fatty and more flavorful.
Ingredients
- ½ cup duck fat
- 8 cups sauerkraut
- 2 duck confit legs
- ½ lb bacon, chopped
- 4 caillettes or sausages
- 3 onions, chopped
- 12 black peppercorns
- 4 cloves or allspice berries
- 2 bay leaves
- 10 juniper berries
- 1 cup white wine
- 1 small glass gin (opt.)
- 4 cloves garlic
Method
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1
Spread duck fat on the bottom of the slow cooker and place half the sauerkraut on top.
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2
Separate duck legs and thighs. Place on the sauerkraut with bacon, sausages, onions, and spices.
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3
Add remaining sauerkraut and pour in wine, gin, and enough sauerkraut juice to just cover it.
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4
Cook for 4 hours on low. Serve with a side of mustard.
A variation of the Slow cooker duck kalio from The Spice Trekkers Cook at Home
