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Sauerkraut Dinner

2 medium russet potatoes -- sliced 1/4" thick
2 medium yellow onions -- sliced, separated into rings
2 medium carrots -- peeled and sliced 1/2 inch thick
2 cloves garlic -- minced
1 can {14 1/2 oz. } whole tomatoes -- undrained
1 32 oz. jar sauerkraut -- drained
1/2 cup apple cider or apple juice
1/2 teaspoon caraway seeds
1/2 teaspoon ground black pepper
1 1/2 pounds fully-cooked smoked sausage -- cut into 6 pieces


Put potatoes, onions, carrots, and garlic in a 5-quart or larger slow cooker. Drain off juices from tomatoes and set aside. Coarsely chop tomatoes and add to slow cooker along with sauerkraut.

In a medium bowl, combine reserved tomato juice, cider, caraway seeds, and black pepper. Pour over sauerkraut. Do not stir. Top with sausage pieces. Cover and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours.

To serve, pile sauerkraut onto a platter and top with sausage pieces.

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