🔕 🔔

My Basket ()

All questions

A question about a recipe: Southern Slow Cooker Choucroute

353439b1 ea65 4018 9dc3 353141faabff  2014 1124 slow cooker choucroute 008

I have a question about the recipe "Southern Slow Cooker Choucroute" from Nicholas Day. Should the smoked sausage be cooked or uncooked? What kind of sausage do you use? If you don't want smoked, what kind of sausages would you recommend?

asked by Hannah over 1 year ago
3 answers 689 views
695013bb 6175 44d4 9967 d3fa0ab27033  stringio
added over 1 year ago

A smoked sausage is going to be already cooked. I'd use Andouille, myself, for this recipe (Aidell's makes one that is very good, easily available, and less fatty than most sausages- they also have a chicken Andouille now.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I used the very sausage that unc mentioned. And yes, sausage is hot smoked. At least I don't remember ever seeing cold smoked sausage.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo

Chris is a trusted source on General Cooking

added over 1 year ago

That's a pretty basic recipe. I'd say that you could use any sausage you like.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.