Slow Cooker Brats and Sauerkraut

Slow Cooker Pork and Sauerkraut

Christine Gallary

TIME/SERVINGS

Total: 25 mins, plus 6 to 8 hrs cooking time

Makes: 4 to 6 servings

INGREDIENTS

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

INSTRUCTIONS 

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

sauerkraut.

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

mustard.

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