Fix-It and Forget-It Revised and Updated: 700 Great Slow Cooker Recipes (72 page)

¾ tsp. salt

⅛ tsp. pepper

½ tsp. caraway seeds,
optional

¾ cup apple juice,
or
cider

1. Rinse sauerkraut and squeeze dry. Place half in slow cooker.

2. Cut sausage into 2-inch lengths and add to cooker.

3. Continue to layer remaining ingredients in slow cooker in order given. Top with remaining sauerkraut. Do not stir.

4. Cover. Cook on High 3-3½ hours, or on Low 6-7 hours. Stir before serving.

Old World Sauerkraut Supper

Josie Bollman

Maumee, OH

Joyce Bowman

Lady Lake, FL

Vera Schmucker

Goshen, IN

Makes 8 servings

Prep. Time: 15 minutes

Cooking Time: 3-8 hours

Ideal slow-cooker size: 5-qt.

3 strips bacon, cut into small pieces

2 Tbsp. flour

2 15-oz. cans sauerkraut

2 small potatoes, cubed

2 small apples, cubed

3 Tbsp. brown sugar

1½ tsp. caraway seeds

3 lbs. Polish sausage, cut into 3-inch pieces

½ cup water

1. Fry bacon until crisp. Drain, reserving drippings.

2. Add flour to bacon drippings. Blend well. Stir in sauerkraut and bacon. Transfer to slow cooker.

3. Add remaining ingredients.

4. Cover. Cook on Low 6-8 hours, or on High 3-4 hours.

Sausage Sauerkraut Supper

Ruth Ann Hoover

New Holland, PA

Robin Schrock

Millersburg, OH

Makes 10-12 servings

Prep. Time: 20 minutes

Cooking Time: 8-9 hours

Ideal slow-cooker size: 4- to 5-qt.

4 cups cubed carrots

4 cups cubed red potatoes

2 14-oz. cans sauerkraut, rinsed and drained

2½ lbs. fresh Polish sausage, cut into 3-inch pieces

1 medium onion, thinly sliced

3 garlic cloves, minced

1½ cups dry white wine,
or
chicken broth

½ tsp. pepper

1 tsp. caraway seeds

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

2. Brown sausage in skillet. Transfer to slow cooker. Reserve 1 Tbsp. drippings in skillet.

3. Sauté onion and garlic in drippings until tender. Stir in wine. Bring to boil. Stir to loosen brown bits. Stir in pepper and caraway seeds. Pour over sausage.

4. Cover. Cook on Low 8-9 hours.

Kielbasa and Cabbage

Barbara McGinnis

Jupiter, FL

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 7-8 hours

Ideal slow-cooker size: 4- to 5-qt.

1½-lb. head green cabbage, shredded

2 medium onions, chopped

3 medium red potatoes, peeled and cubed

1 red bell pepper, chopped

2 garlic cloves, minced

⅔ cup dry white wine

1½ lbs. Polish kielbasa, cut into 3-inch long links

28-oz. can cut-up tomatoes with juice

1 Tbsp. Dijon mustard

¾ tsp. caraway seeds

½ tsp. pepper

¾ tsp. salt

1. Combine all ingredients in slow cooker.

2. Cover. Cook on Low 7-8 hours, or until cabbage is tender.

Sausage, Cabbage, and Potatoes: One-Pot Dinner

Donna Treloar

Muncie, IN

Makes 6-8 servings

Prep Time: 15-30 minutes

Cooking Time: 7 hours

Ideal slow-cooker size: 4-qt.

8-10 cups shredded fresh cabbage

3 potatoes, peeled and cubed

1 large onion, chopped

dash of salt

dash of pepper

14½-oz. can chicken broth

2 lbs. kielbasa,
or
sausage of your choice, cut into serving-size pieces

1. Combine cabbage, potatoes, onion, salt, and pepper in slow cooker.

2. Add chicken broth.

3. Place sausage pieces on top.

4. Cover and cook on Low 7 hours, or until vegetables are tender.

Aunt Lavina’s Sauerkraut

Pat Unternahrer

Wayland, IA

Makes 8-12 servings

Prep. Time: 10 minutes

Cooking Time: 3-6 hours

Ideal slow-cooker size: 4-qt.

2-3 lbs. smoked sausage, cut into 1-inch pieces

2 bell peppers, chopped

2 onions, sliced

½ lb. fresh mushrooms, sliced

2 Tbsp. water,
or
oil

1 qt. sauerkraut, drained

2 14½-oz. cans diced tomatoes with green peppers

1 tsp. salt

½ tsp. pepper

2 Tbsp. brown sugar

1. Place sausage in slow cooker. Heat on Low while you prepare other ingredients.

2. Sauté peppers, onions, and mushrooms in small amount of water or oil in saucepan.

3. Combine all ingredients in slow cooker.

4. Cover. Cook on Low 5-6 hours, or on High 3-4 hours.

Serving suggestion: Serve with mashed
potatoes
.

Pork and Kraut

Joyce B. Suiter

Garysburg, NC

Makes 6 servings

Prep. Time: 15 minutes

Cooking Time: 10 hours

Ideal slow-cooker size: 6½-qt.

4-lb. pork loin

29-oz. can sauerkraut

¼ cup water

1 onion, sliced

1 large white potato, sliced

10¾-oz. can cheddar cheese soup

1 Tbsp. caraway seeds

1 large Granny Smith apple, peeled and sliced

salt to taste

pepper to taste

1. Brown roast on all sides in skillet. Place in slow cooker.

2. Rinse sauerkraut and drain well. Combine sauerkraut, water, onion, potato, soup, caraway seeds, and apple. Pour over roast.

3. Cover. Cook on Low 10 hours.

4. Season with salt and pepper before serving.