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Sausage and Kraut Buns

This recipe has become a regular at our church potlucks. Let's just say I'm "in trouble" if I show up at a get-together and they don't appear! For a fun dinner spin, try these sausages and kraut over mashed potatoes. —Patsy Unruh, Perryton, Texas
  • Total Time
    Prep: 20 min. Cook: 4 hours
  • Makes
    12 servings


  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, drained
  • 2 cans (14 ounces each) sauerkraut, rinsed and drained
  • 1/2 pound sliced fresh mushrooms
  • 1 large sweet pepper, thinly sliced
  • 1 large onion, halved and thinly sliced
  • 2 tablespoons brown sugar
  • 1/2 teaspoon pepper
  • 2 packages (14 ounces each) smoked sausage, sliced
  • 12 pretzel sausage buns, warmed and split partway


  • In a 5- or 6-qt. slow cooker, combine first 7 ingredients. In a large skillet, saute sausage over medium-high heat until lightly browned. Stir into tomato mixture.
  • Cook, covered, on low until vegetables are tender, 4-5 hours. Serve in buns.
Nutrition Facts
1 sandwich: 468 calories, 23g fat (8g saturated fat), 44mg cholesterol, 1491mg sodium, 51g carbohydrate (12g sugars, 4g fiber), 17g protein.

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