Tuesday, January 18, 2011

Sausage and Sauerkraut

This is a kicked up version of the classic sausage and sauerkraut dinner.  I like it because the all the flavors you expect are still there but they're enhanced with the addition of the veggies and white wine.

1c. baby carrots
2c. red potatoes, chopped
1 (16oz.) bag sauerkraut, rinsed and drained (this reduces that strong sauerkraut-y flavor)
1 lb. fully cooked beef sausage, cut into chunks
1/4c. white onion, thin sliced
2 cloves garlic, minced
3/4c. dry white wine
1/2 tsp. ground black pepper
1/4 tsp. caraway seed

1. Layer carrots, potatoes and sauerkraut in your slow cooker.

2. In a skillet, brown the sausage; transfer to the slow cooker.

3. Saute onion and garlic in the skillet with drippings, until tender.

4. Gradually add wine or broth. Bring to a boil and stir in pepper and caraway.
Pour over sausage and veggies.

5. Cover and cook on low for 8-9 hours or until vegetables are tender.
Serve with the rest of the white wine.  ;)
Cheers!

2 comments:

  1. This sounds and looks very satisfying! I wonder if I can get my kiddos convinced on the sauerkraut? Ya think?

    The German in me is screaming YEEEEEEEESSSSSSS!

    ReplyDelete
  2. Thanks! The first time I made this dish, it was at my husband's request and we were stunned when the kids actually ate it - and loved it! :)

    ReplyDelete

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