Monday, October 19, 2009

Jazzed Up Sausage and Sauerkraut

Remember sausage and sauerkraut? My husband and I both have memories of this dish from our childhoods and they are remarkably similar in that the dish served in both our homes was pretty plain. Good, but plain. There was pan-fried sausage, sauerkraut, and.....I think that's it.
This is a recipe I came across on Allrecipes and have adjusted it slightly for personal taste. I like it because the classic flavors are still there but they're enhanced with the addition of the veggies and wine or broth.
Here's the recipe:

1c. baby carrots
2c. red potatoes, chopped
1 (16oz.) bag sauerkraut, rinsed and drained (this reduces that strong sauerkraut-y flavor)
1 lb. fully cooked beef sausage, cut into chunks
1/4c. white onion, thin sliced
2 cloves garlic, minced
3/4c. dry white wine or chicken broth
1/2 tsp. ground black pepper
1/4 tsp. caraway seed

1. Layer carrots, potatoes and sauerkraut in your slow cooker.

2. In a skillet, brown the sausage; transfer to the slow cooker.

3. Saute onion and garlic in the skillet with drippings, until tender.

4. Gradually add wine or broth. Bring to a boil and stir in pepper and caraway. Pour over sausage and veggies.

5. Cover and cook on low for 8-9 hours or until vegetables are tender.

I have this in the Crock Pot right now and my house smells AMAZING!


  1. This sounds fantastic and reminds me of my great grandmother! I will have to try it when my parents come to visit...hubby won't eat sauerkraut.


  2. Yummy, This looks great! Unfortunately my kids won't eat anything with that type of sausage in it, they are so weird. I might have to try making this for my dad though, he would love it!!



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