I experimented this week with Choucroute Garnie and Joule. I cooked a pork shoulder at 150 for 24 hours. I added some appropriate spices to the bag (allspice, clove, pepper, bay). Then when I had 4 hours left I added a couple of bratwurst to the pot in a separate bag. Both of these came out perfect.
Separately, I sauteed onion, apple, a bit of ham and then a half a dozen chunks of smoked sausage. To that I added the kraut and a bottle of dry white wine. This I cooked in a covered dutch oven at 350 for a couple of hours. I chose to keep the smoked meats with the kraut because I wanted them to flavor the kraut.
So here's the question. After the saute, could I have cooked the kraut and sausage mix with Joule ahead of time, chilled it and then reheated it when the pork was finishing? What would I do differently? Less wine for sure. Anything else?
