Crock Pot Sauerkraut And Sausage Recipes

Steps:

• Layer carrots and potatoes in crock pot, set aside.
• In a skillet, brown sausage on all sides and transfer to cooker.
• Reserving drippings from sausage, sauté onion and garlic till translucent and add broth.
• Bring to a boil and stir in pepper and caraway. Pour over sausage in cooker.
• Place sauerkraut over all.
• Cover and cook on low till veggies are tender, about 8 hours.

Steps:

• Place all ingredients in crock pot.
• Cover and cook on HIGH for 4 hours or LOW for 6 hours.
• Serve with mashed potatoes and toasted rye bread.
• ENJOY!

Steps:

• In a skillet, melt butter, saute onions and apples until onions are translucent.
• Meanwhile rinse and drain sauerkraut; place in a large crock pot.
• Stir ketchup, dill and onion-apple mixture into sauerkraut.
• Slice Kielbasa into 2-inch rounds.
• Stir Kielbasa into sauerkraut.
• Cook on low setting for 7-9 hours. (Cooking time may vary based on the brand and age of your crock pot. I still use an old one that takes 7-9 hours for cooking this recipe.).

Steps:

• In a large crock pot, add all ingredients. It will be difficult to stir at first, but as it cooks down, it will become easier. It's best if it's cooked on low over for at least 8 hours.
• It does well reheated in the microwave and for leftovers for the next few days if you have any :).

Steps:

• In 3 1/2 or 4-quart crock pot, combine potatoes, carrots and onion.
• In medium bowl, combine brown sugar, mustard, and caraway seed; mix well.
• Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker.
• Cover; cook on low setting for at least 8 hours or until vegetables are tender.

Steps:

• In a colander over the sink, drain then rinse the sauerkraut well with cool water, allow to drain for 5 to 10 minutes; repeat at least once.
• While sauerkraut is draining, cut the bacon into small pieces then in a large pan over medium heat, fry bacon until crisp.
• While bacon is cooking, cut up the apple (s), pear (if using), onion, celery, and sausage.
• When the bacon is done, remove the cooked bacon from the pan and set aside; add olive oil and butter to bacon drippings and let butter melt.
• Sprinkle the flour into the dripping mixture while stirring and cook until golden and bubbly, then add the brown sugar, garlic, and Dijon and cook for another minute, then gradually stir in the hard cider and cook- seasoning to taste with salt and pepper- until the sauce thickens, about 5 to 7 minutes.
• Combine all prepared ingredients- drained/rinsed sauerkraut, chopped fruits/vegetables, bacon, sausage, and sauce- in a large crock pot (or 2 smaller ones) and cook on high for 4 hours or low for 6 to 8 hours.
• This makes a very large batch, serving about 16 to 18 people as a main dish- good for big potlucks!