Introduction: German Sauerkraut and Sausage, in Crock Pot
I posted this old recipe from the 1960's for Crock Pot Sauerkraut and Sausage.This recipe is awesome, easy to make, and it turns out like no other dish I had tasted before. There were so many different flavors to enjoy. When you eat, the sausage and the other ingredients, added that aren't normally added made this dish one of a kind. I gave some servings to some of my neighbors and they all are adamant about getting the recipe from me and they've been trying to figure out the secret ingredients!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Ingredients:
2 or 3 lbs. Smoked Sausage or Kielbasa
1 bag (2 lbs.) Barrel cured sauerkraut
1 jar (24 oz. or 3 cups) apple sauce, sweetened, unflavored
1 can (12oz) can beer
1 tbsp. caraway seeds
Salt and Pepper
Step 2: Instructions:
Thoroughly rinse the sauerkraut with cold water. Thoroughly drain the sauerkraut.
Step 3: Meanwhile:
Slice the sausage into 1inch slices, then add the sausage to the crockpot.
Step 4: Tip:
If you have a salad spinner, it works GREAT ... just add the sauerkraut.
Add the cover, spin the sauerkraut for about 45 seconds.
Spinner removed all the excess water!!!
Add the sauerkraut to the crockpot, spreading the kraut to even out.
Add the applesauce (I used Mott's regular applesauce).
Add the can of beer.
Add the caraway seeds
Then season with salt and pepper, as desired.
Stir the ingredients slightly together.
Add the crock pot cover and set setting to cook on low for 7-8 hours.
Cool slightly before eating, and this meal is great with rye bread!!!