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Sausage Sauerkraut Supper

With big, tender chunks of sausage, potatoes and carrots, this meal-in-one has old-world flavor that will satisfy the heartiest of appetites. A co-worker often made a big pot of this for our office staff, and it always disappeared in a hurry. —Joalyce Graham of St. Petersburg, Florida
  • Total Time
    Prep: 25 min. Cook: 8 hours
  • Makes
    10 servings

Ingredients

  • 4 cups carrot chunks (2-inch pieces)
  • 4 cups red potato chunks
  • 2 cans (14 ounces each) sauerkraut, rinsed and drained
  • 2-1/2 pounds fresh Polish sausage links
  • 1 medium onion, thinly sliced
  • 3 garlic cloves, minced
  • 1-1/2 cups dry white wine or chicken broth
  • 1 teaspoon pepper
  • 1/2 teaspoon caraway seeds

Directions

  • In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages. When cool enough to handle, cut into 3-inch pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender.
  • Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-10 hours or until a thermometer inserted in the sausage reads 160°.
Nutrition Facts
1 cup: 517 calories, 37g fat (12g saturated fat), 72mg cholesterol, 1442mg sodium, 24g carbohydrate (6g sugars, 5g fiber), 16g protein.

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