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Sauerkraut and Smoked Sausage
2 tsp olive oil (or other vegetable oil)
7 dried juniper berries, crushed
1 lb smoked sausage
2 lbs sauerkraut (purchase in sealed plastic bag or glass jar, or even better, make your own!)
1 medium onion, chopped (about 1 to 1 1/2 US cup)
1 medium to large carrot, grated (about 1 US cup)
2 cloves of garlic, crushed and chopped (about 2 tsp)
2 1/2 TBS brown sugar
1 1/2 tsp caraway seeds
1/2 tsp dried dill weed
1 cup dry white wine
Coat the bottom of the slow cooker with oil. Toss in the crushed juniper berries. Cut the smoked sausage at an angle into about 2 inch (5 cm) lengths and arrange in the bottom of slow cooker. If you are using some potato sausage, leave it whole.
Put the sauerkraut in a colander and rinse well under cold water. People disagree on how much to rinse, but I don't like salty sauerkraut. Drain. In a bowl, toss and mix the sauerkraut, onion, garlic, carrot, brown sugar, caraway seeds and dill. Put the mixture in the slow cooker on top of the sausage. Pour the white wine over all and place the lid on the slow cooker. Cook on the "high" setting (5) for one hour, then on a lower setting (about 2 1/2) for 4-8 hours. Do not remove the lid from the slow cooker during cooking.
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