Slow-Cooker Choucroute Garnie

Step 1

Instructions

Step 2

Line a small heatproof plate with paper towels and set by the stove. In a large skillet over medium heat, add the bacon and duck fat; cook until the fat is rendered and the edges are crisp, 8–10 minutes. Using a slotted spoon, transfer the bacon to the prepared plate. Add the bratwurst, weisswurst, hot dog, and blood sausage (if using) to the skillet, and cook, turning occasionally, until evenly browned all over, 12–15 minutes. Using tongs, transfer the sausages to the plate with the bacon. Add the potatoes and shallots to the skillet, and cook, stirring occasionally, until browned all over, 8–10 minutes. Transfer the potatoes, shallots, and any fat that remains in the skillet to a slow cooker. Add half the sauerkraut, followed by the bacon. Add the remaining half of the sauerkraut, then nestle the sausages, pork chop, and both hams into it. Distribute the thyme, juniper, and bay leaves evenly over the meat, then add the stock and riesling. Cover the slow cooker and cook on low until the sausages are cooked through and the pork chop and ham are extremely tender when poked with a fork, 4–5 hours. Cut or break up the pork chop into chunks, then ladle some of each meat, sauerkraut, and potatoes into wide soup bowls. Serve with mustard and bread on the side.