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Sausage Sauerkraut Supper Recipe

Sausage Sauerkraut Supper Recipe

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.
TOTAL TIME: Prep: 25 min. Cook: 8 hours YIELD:10-12 servings

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 links
  • 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

  • 1. In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages. When cool enough to handle, cut into 3-inch pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender.
  • 2. 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 8-10 hours or until a thermometer inserted in the sausage reads 160°. Yield: 10-12 servings.

Nutritional 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.

Reviews for Sausage Sauerkraut Supper

Sort By :
MY REVIEW
Reviewed Jan. 3, 2015

"This had excellent flavor. It was cooked in 6-8 hours"

MY REVIEW
Reviewed Dec. 29, 2014

"Great taste! This is a HUGE favorite in our household."

MY REVIEW
Reviewed Feb. 11, 2013

"Have made this several times and love it more each time."

MY REVIEW
Reviewed Jan. 27, 2013

"Thought it had a bad taste. didn't like in our house"

MY REVIEW
Reviewed Sep. 17, 2010

"I used a 16 oz jar of sauerkraut and some chopped cabbage and my kids especially liked it! I served mine with a little honey mustard on the side. It is very good!"

MY REVIEW
Reviewed Jan. 10, 2010

"I left out the garlic and cut back on the pepper. It still had plenty of seasoning. My husband really liked it and I was happy that it did not call for brown sugar as some other sausage & sauerkraut recipes do."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.