Wednesday, September 17, 2014

Slow Cooked Sausages with Sauerkraut and Potatoes

I was being lazy yesterday.
It was a hot late summer day and the thought of spending a lot of time in the kitchen made me cringe a little.
But I did have a bag of organic raw sauerkraut I picked up last Sunday, a few potatoes and some Kielbasa. Rinse-rinse, chop-chop, all went into a slow cooker. 
8 hours later, I was rewarded with simple, hearty, and delicious dinner to enjoy with my family. So simple, I will need to do this more often.

  • 1 large onion, thinly sliced
  • 2 cups raw sauerkraut, rinsed and drained
  • 2 pounds red new potatoes, rinsed and halved
  • 2 pounds Kielbasa (or Bratwurst if you prefer), sliced
  • 1/2 cup pale lager
  • 1/2 cup chicken stock
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 1 teaspoon whole black peppercorn
  • Salt to taste
  • 1 tablespoon chopped parsley for garnish
  • Place onion, sauerkraut, potatoes, sausage, beer, chicken stock, caraway seeds, bay leaves, peppercorn and salt in a slow cooker. Mix all of the ingredients to combine.
  • Cover and cook on low for 7-8 hours, or 4-5 hours on high, until the potatoes are tender.
  • Sprinkle with parsley. Serve warm with bread and mustard.