Crockpot Alsatian Sauerkraut

My mother made a huge crock of sauerkraut every fall when I was growing up, and we all loved it.  The seasoning she would add to the fresh kraut for dinnertime was always the same – caraway seed – and so I always associated that flavor with sauerkraut and always expected it in any dish  or Reuben sandwich that came my way. What an extraordinary revelation it was for me when visiting Alsace, France to find there were in fact other ways to ‘doctor’ up sauerkraut and I enjoyed, with some wonder, the subtly flavored and very different (for me) choucroute that region is known for! 

White wine, juniper berries and delicious smoked meats transform the humble pickled cabbage into something special indeed, although while in Strasbourg I also enjoyed it with fresh salmon at the famed  Maison Kammerzel restaurant in Cathedral Square.  Peasant food?  Yes, it’s widely known as that, and as I so often find, peasant foods done with some attention to detail and care become timeless classics that are what we associate with comfort food and rate among the best meals we’ve ever had.

Since the Alsatian-style sauerkraut really needs a low temperature to cook with the seasonings, my simple interpretation of the dish is ideal for a slow-cooker. I change the meats I use at will but my favorite is used here – smoked sausage.  The choice of mustard to serve it with is up to you and make sure to use plenty of potatoes – they absorb all the delicious flavors of the dish and make this simple, easy recipe a well-rounded meal!

Ingredients for Crockpot Alsatian Sauerkraut Recipe:

• 1 # smoked sausage
• 4 slices ham (can use leftover ham slices too)
• 1 small slice salt pork
• 1# sauerkraut (preferably bagged)
• 3/4 cups dry white wine
• 15  dried juniper berries
• 15 black peppercorns
• 1 large clove garlic, peeled and finely minced
• 1 bay leaf
• 1 whole clove
• 12 baby firm potatoes (such as Yukon Gold) peeled and par-boiled*
• 1 small square of cheesecloth and a small section of  kitchen twine
• 4 quart capacity crockpot (slow-cooker)

Directions for Alsatian Sauerkraut Recipe: 

• Rinse the sauerkraut in cook water, and squeeze out any excess water.
• Tie the bay leaf, peppercorns, juniper berries and clove in the small square of cheesecloth.
• Add the sauerkraut, garlic, white wine and spice bag and salt pork to the crock-pot. Cover and heat on high for 15 minutes.
• Meanwhile, boil the peeled potatoes in salted water (enough to cover) for 15 minutes or until just tender.  They will finish cooking in the crockpot.
• Add the par-boiled potatoes to the crockpot, cover  and cook on low for 1 hr. and 15 mins. or until the potatoes are quite soft.
• Add the sausage and ham slices on top of the potatoes and sauerkraut and heat on low, covered, for 15 mins. to 1/2 hour.
• Done – taste the sauerkraut for salt and pepper (I find it doen’t need any additional, but check for your preference) and serve with some nice strong mustard and either place all components of the dish on a large platter or divide evenly between four plates. Enjoy!

* Avoid using a mealy potato, such as a russet, for this dish – it stands to fall apart quite readily.  An all-purpose firm potato is a better choice and large ones can be peeled and quartered in lieu of using baby potatoes.