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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 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,
saute 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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Sauerkraut Sausage 02