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Crockpot Sauerkraut and Smoked Sausage

2 tsp olive oil (or other vegetable oil)
7 dried juniper berries, crushed
1 lb smoked sausage (potato sausage also is good in this)
2 lbs sauerkraut
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 crockpot 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 crockpot. 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 crockpot on top of the sausage. Pour the white
wine over all and place the lid on the crockpot. 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 crockpot during
cooking.

Serve with mashed potatoes, dark rye-meal bread and spiced apples
or pears (or applesauce if you don't have any of these on hand).
Drink a good lager (i.e., DAB not Bud :-) or Pilzner beer. This
reheats well.

Variations:

You may omit dill, juniper berries, and caraway seeds if these
ingredients are not available (but I wouldn't).

For the wine, you may substitute lager beer.

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