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Sausage Sauerkraut Supper

4 cups carrot chunks -- 2 inch pieces
4 cups red potato chunks
2 14 oz. cans sauerkraut -- rinsed and drained
2 1/2 pounds fresh Polish sausage -- cut into 3" pieces
1 medium onion -- thinly sliced
3 cloves garlic -- minced
1 1/2 cups chicken broth or dry white wine
1 teaspoon pepper
1/2 teaspoon caraway seed


In a 5-quart slow cooker, layer carrots, potatoes, and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker. {Slow cooker will be full. } Reserve 1 tablespoon drippings in skillet; sauté onion and garlic until tender. Gradually add chicken broth or wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway seed. Pour over sausage. Cover and cook on Low for 8-9 hours, or until vegetables are tender and sausage is no longer pink.

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