A question about a recipe: Southern Slow Cooker Choucroute

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?

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  • Posted by: Hannah
  • January 15, 2016
  • 968 views
  • 3 Comments
Southern Slow-Cooker Choucroute
Recipe question for: Southern Slow-Cooker Choucroute

3 Comments

Greenstuff January 16, 2016
That's a pretty basic recipe. I'd say that you could use any sausage you like.
 
Susan W. January 15, 2016
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.
 
Smaug January 15, 2016
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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