Sausage Sauerkraut Supper Recipe

4.5 6 12
Sausage Sauerkraut Supper Recipe
Sausage Sauerkraut Supper Recipe photo by Taste of Home
Publisher Photo

Sausage Sauerkraut Supper Recipe

Read Reviews
4.5 6 12
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 25 min. Cook: 8 hours
MAKES:
10-12 servings
TOTAL TIME:
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 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

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

Nutritional Facts

1 cup: 423 calories, 31g fat (10g saturated fat), 60mg cholesterol, 969mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 13g protein.

  • 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
  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.
Originally published as Sausage Sauerkraut Supper in Quick Cooking September/October 1998, p16

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Reviews forSausage Sauerkraut Supper

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Xena7751 User ID: 5742608 216816
Reviewed Jan. 3, 2015

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

MY REVIEW
mgrobe User ID: 8188918 216282
Reviewed Dec. 29, 2014

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

MY REVIEW
10sasha74 User ID: 7133602 83136
Reviewed Feb. 11, 2013

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

MY REVIEW
gingerriss User ID: 4959883 50537
Reviewed Jan. 27, 2013

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

MY REVIEW
etamom User ID: 178939 48567
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
Kris Countryman User ID: 1858674 17952
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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