Crockpot Sauerkraut and Smoked Sausage

Course : Crockpot
Serves: 4
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2 teaspoon olive oil (or other vegetable oil)
7 pieces dried juniper berries -- crushed
1 pound smoked sausage (potato sausage is also good)
2 pounds sauerkraut
1 medium onion -- chopped (about 1 to 1 1/2 US cup)
1 medium to large carrot -- grated (about 1 US cup)
2 cloves garlic -- crushed and chopped (about 2 tsp)
2 1/2 tablespoons brown sugar
1 1/2 teaspoon caraway seeds
1/2 teaspoon dried dill weed
1 cup dry white wine

Preparation / Directions:

Preparation: 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. Put the sauerkraut in a colander and rinse well under cold water. People disagree on how much to rinse, but I don't like salty sauerkraut. Drain. In a bowl, toss and mix the sauerkraut, onion, garlic, carrot, brown sugar, caraway seeds and dill. Put the mixture in the crockpot on top of the sausage. Pour the white wine over all and place the lid on the crockpot. Cook on the "high" setting (5) for one hour, then on a lower setting (about 2 1/2) for 4-8 hours. Do not remove the lid from the crockpot during cooking. Serving Suggestion: Serve with mashed potatoes, dark rye-meal bread and spiced apples or pears (or applesauce if you don't have any of these on hand). Drink a good lager (i.e., DAB not Bud :-) or Pilzner beer. This reheats well; a tasty crockpot dish for cold winter nig

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  (4 3/4 Stars!)
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