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Sausage Sauerkraut Supper Recipe

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With big, tender chunks of sausage, potatoes and carrots, this meal-in-one has old-world flavor that will satisfy the heartiest of appetites. "A co-worker often made a big pot of this for our office staff, and it always disappeared in a hurry," notes Joalyce Graham of St. Petersburg, Florida.

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10-12 Servings
Prep: 25 min. Cook: 8 hours

Ingredients

4 cups carrot chunks (2-inch pieces)
4 cups red potato chunks
2 cans (14 ounces each) sauerkraut, rinsed and drained
2-1/2 pounds fresh Polish sausage, cut into 3-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, minced
1-1/2 cups dry white wine or chicken broth
1 teaspoon pepper
1/2 teaspoon caraway seeds

Directions

In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages; transfer to the slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender.
Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is no longer pink. Yield: 10-12 servings.

Nutrition Facts: 1 serving (1 cup) equals 423 calories, 31 g fat (10 g saturated fat), 60 mg cholesterol, 969 mg sodium, 19 g carbohydrate, 3 g fiber, 13 g protein.

Sausage Sauerkraut Supper published in Quick Cooking September/October 1998, p16

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