Sausage Sauerkraut Supper Recipe
Sausage Sauerkraut Supper Recipe photo by Taste of Home

Sausage Sauerkraut Supper Recipe

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

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.

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

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.

This recipe pairs well with a full-bodied white wine.

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Reviews for Sausage Sauerkraut Supper

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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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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