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Sausage Sauerkraut Supper

 Sausage Sauerkraut Supper
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.
10-12 ServingsPrep: 25 min. Cook: 8 hours


  • 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


  • 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.
  • 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,

2 of 2

Sausage Sauerkraut Supper (continued)

Nutritional Facts: 19 g carbohydrate, 3 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.