Sausage Sauerkraut Supper

Name: Sausage Sauerkraut Supper
Prep time: 25 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 10 servings.
Cuisine: Europe, German
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

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

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. —Joalyce Graham of St. Petersburg, Florida

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°.

Nutrition Facts

1 cup: 517 calories, 37g fat (12g saturated fat), 72mg cholesterol, 1442mg sodium, 24g carbohydrate (6g sugars, 5g fiber), 16g protein.

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