Slow Cooker Pork Roast With Sauerkraut and Sausages

Pork Roast, Sausage, and Sauerkraut
Pork Roast, Sausage, and Sauerkraut (Choucroute Garnie). Diana Rattray
    490 min
Ratings

This dish is very similar to an Alsatian choucroute garnie, which is usually a combination of sauerkraut and meat and often includes wine and potatoes. It's an excellent choice for long, slow braising, and the slow cooker does an excellent job.

This easy recipe is a family favorite from Eva. She recommends serving it with mashed potatoes and green beans. 

I used kielbasa and chicken-apple sausage in the dish pictured.

What You'll Need

  • boneless pork loin roast, about 3 to 4 pounds
  • 1 pound of smoked sausage (kielbasa, andouille, etc.)
  • 1 pound of knockwurst*
  • 1 pound sauerkraut, bag or canned, rinsed and drained
  • 1/2 cup of light or dark brown sugar, packed
  • 3 tablespoons prepared mustard
  • 1 tablespoon fennel, caraway, or anise seed
  • 1 medium bay leaf

How to Make It

Place the pork loin in the slow cooker. Cut the smoked sausage into 2- to 3-inch pieces and add to the slow cooker along with the knockwurst or bratwurst.

In a bowl combine the rinsed sauerkraut, brown sugar, mustard, and seeds. Stir until well blended.  Spoon over the pork and sausage and tuck a bay leaf into the mixture.

Cover and cook on LOW for 7 to 9 hours or on HIGH for about 4 hours.

From Eva "I serve this meal with mashed potatoes, green beans, and homemade bread.

It really turns out tender and delicious. I like to spoon my sauerkraut over my mashed potatoes too."

Tips and Variations

  • For a classic choucroute garnie, add cut-up red-skinned potatoes around the pork roast and about 1/4 cup of dry white wine.
  • Add about 1 cup of chopped apple to the sauerkraut mixture.
  • A layer of chopped onion (about 1 medium onion, chopped) may be added before the sauerkraut mixture.
  • Substitute Bratwurst or gourmet chicken sausage for the knockwurst.
  • Add 2 to 4 smoked pork chops to the pork loin and sausages and omit the knockwurst.

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