One year for our anniversary, my parents gave me a slow cooker cookbook. I found this recipe in there and rejoiced. An easy to way to prepare a meal, and it included sauerkraut. Bonus! It doesn't hurt that this meal is delicious, either. It freezes well, too. So do yourself a favor: make a double-batch and freeze half. The only thing easier than making a meal in the slow cooker is reheating a meal from the freezer.
Potatoes, Kraut, & Sausage Supper
Recipe from Simple Slow Cooker Recipes
Makes: 8 servings
- 1 20-ounce package refrigerated diced potatoes with onions
- 1 cup chopped green sweet pepper *
- 1 cup chopped carrots
- 1 1/2 pounds cooked smoked Polish sausage, halved lengthwise and bias-sliced **
- 2/3 cup apple cider or apple juice ***
- 1 tablespoon cider vinegar
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 14- to 16-ounce can sauerkraut, drained ****
- 2 tablespoons snipped fresh parsley
- In a 4 1/2- to 5 1/2-quart slow cooker combine potatoes, sweet pepper, and carrots. Add sausage.
- In a small bowl stir together apple cider, vinegar, caraway seeds, salt, and black pepper. Pour over mixture in cooker.
- Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. If using low-heat setting, turn to high-heat setting. Stir in sauerkraut. Cover and cook for 30 minutes more.
- To serve, transfer sausage mixture to a serving dish. Sprinkle with fresh parsley.
Notes from the Chef:
* I use cubanelle peppers.
** I use beer brats.
*** I've used both apple juice and apple cider. Both are good, but if you have cider on hand, use it. It makes a difference.
**** I use fresh sauerkraut instead of canned.