Sausage Sauerkraut Supper |
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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 10 |
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With big, tender chunks of sausage, potatoes and carrots, this meal-in-one has old-world flavor that will satisfy the heartiest of appetites. A co-worker often made a big pot of this for our office staff, and it always disappeared in a hurry, notes Joalyce Graham of St. Petersburg, Florida. Ingredients:
4 cups carrot chunks (2-inch pieces) |
4 cups red potato chunks |
2 cans (14 ounces each) sauerkraut, rinsed and drained |
2-1/2 pounds fresh polish sausage links |
1 medium onion, thinly sliced |
3 garlic cloves, minced |
1-1/2 cups dry white wine or chicken broth |
1 teaspoon pepper |
1/2 teaspoon caraway seeds |
Directions:
1. In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages. When cool enough to handle, cut into 3-inch pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender.
2. Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-10 hours or until a thermometer inserted in the sausage reads 160°. Yield: 10-12 servings.
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