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A question about a recipe: Southern Slow Cooker Choucroute

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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 11 months ago
3 answers 534 views
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added 11 months 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.

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Susan W

Susan W is a trusted source on General Cooking.

added 11 months 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
Greenstuff

Chris is a trusted source on General Cooking

added 11 months ago

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