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  • Crockpot Sauerkraut And Smoked Sausage

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    Crockpot Sauerkraut And Smoked Sausage
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 tsp extra virgin olive oil (or possibly other oil)
    • 7 x dry juniper berries crushed
    • 1 lb smoked sausage
    • 2 lb sauerkraut
    • 1 med onion, minced (1 to 1 1/2 US c.)
    • 1 lrg carrot, grated (about 1 US c.)
    • 2 x Cloves garlic chopped
    • 2 1/2 Tbsp. brown sugar
    • 1 1/2 tsp caraway seeds
    • 1/2 tsp dry dill weed
    • 1 c. dry white wine

    Directions

    1. Coat the bottom of the crockpot with oil. Toss in the crushed juniper berries. Cut the smoked sausage at an angle into about 2 inch (5 cm) lengths and arrange in the bottom of crockpot. If you are using some potato sausage, leave it whole.
    2. Put the sauerkraut in a colander and rinse well under cool water. People disagree on how much to rinse, but I do not like salty sauerkraut. Drain. In a bowl, toss and mix the sauerkraut, onion, garlic, carrot, brown sugar, caraway seeds and dill. Put the mix in the crockpot on top of the sausage. Pour the white wine over all and place the lid onthe crockpot. Cook on the "high" setting (5) for one hour, then on a lower setting (about 2 1/2) for 4-8 hrs. Don't remove the lid from the crockpot during cooking.
    3. Serving Suggestion:Serve with mashed potatoes, dark rye-meal bread and spiced apples or possibly pears (or possibly applesauce if you do not have any of these on hand). Drink a good lager (i.e., DAB not Bud :-) or possibly Pilzner beer. This reheats well.

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