Crock Pot Sauerkraut Supper
"Feeding a bunch of people at a potluck? Like sauerkraut and sausage? Then you'll like this one. :) It feeds a lot of people, so make sure you've got a *large* crock pot (or put it in two smaller ones)..."
photo by Divaconviva
- Ready In:
- 4hrs 20mins
- Ingredients:
- 15
- Serves:
-
16-18
ingredients
- 1 quart vinegar-pickled sauerkraut, drained and rinsed well
- 1⁄2 lb bacon, cut into small pieces
- 1 granny smith apple, cored and cubed
- 1 ripe pears or 1 an additional apple, cored and cubed
- 1⁄2 cup chopped onion
- 2 stalks celery, chopped
- 3 lbs smoked sausage, cut into 1/2 inch pieces
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 3 tablespoons dark brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
- 12 ounces hard alcoholic cider
- salt & freshly ground black pepper, to taste
directions
- In a colander over the sink, drain then rinse the sauerkraut well with cool water, allow to drain for 5 to 10 minutes; repeat at least once.
- While sauerkraut is draining, cut the bacon into small pieces then in a large pan over medium heat, fry bacon until crisp.
- While bacon is cooking, cut up the apple (s), pear (if using), onion, celery, and sausage.
- When the bacon is done, remove the cooked bacon from the pan and set aside; add olive oil and butter to bacon drippings and let butter melt.
- Sprinkle the flour into the dripping mixture while stirring and cook until golden and bubbly, then add the brown sugar, garlic, and Dijon and cook for another minute, then gradually stir in the hard cider and cook- seasoning to taste with salt and pepper- until the sauce thickens, about 5 to 7 minutes.
- Combine all prepared ingredients- drained/rinsed sauerkraut, chopped fruits/vegetables, bacon, sausage, and sauce- in a large crock pot (or 2 smaller ones) and cook on high for 4 hours or low for 6 to 8 hours.
- This makes a very large batch, serving about 16 to 18 people as a main dish- good for big potlucks!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Wow - absolutely fabulous! We took it to a potluck, and it disappeared quickly. Great combo of flavors! The only change I made was using regular apple cider. I have made kielbasa with German wine, but I wanted to stay as close to the recipe as possible. I used the Granny Smith apple and a large ripe pear. I'm going to get hard cider for the next time. This recipe is a keeper. Thanks for posting, Julesong! -
I made this recipe this past fall while my mom was visiting. While it cooked in the crock-pot, we went on an excursion to the Amish area near Berlin and Charm, Ohio. All I can say is that it was a perfect way to end such an incredible and memorable autumn day with my mom. I did not and would not want to change a thing! -
Magnificent sauerkraut with a hearty flavor to the whole dish makes this recipe 5*. Because it makes so much and my crockpot isn't that big, I cut the ingredients in half, except for the onions and celery, then followed the instructions to the letter until I got to the hard cider which I didn't have and unfortunately subbed with lowly apple juice. As my crockpot was doing it's job over the 6 hours, everyone in the neighborhood must have been able to smell the sauerkraut through the open kitchen window. What an aroma. I think it was the combination of apples, brownsugar and mustard that we loved with the sausage and sauerkraut..a mixture I'll use again and again. I had one measly serving leftover that I didn't know what to do with and turned it into an unusual, but delicious soup, adding chopped cabbage, potatoes, carrots, noodles and broth to the leftovers. The wonderful flavors of this dish carried right over into the soup and we got two excellent meals from this great recipe. Another crockpot winner from Julesong...thanks!
-
too sweet for me and the sausage really falls apart. 3.5 stars
-
Savory and delicious.
see 5 more reviews
Tweaks
-
Mde this for our dinner yesterday and we both really enjoyed it. I cut the recipe in half as there are only two of us and I have frozen half of that as well. (something to look forward to on one of those cold winter's days) I did everything exactly as the recipe stated except I used apple juice instead of cider. This was delicious served with a side of mashed potatoes and steamed vegetables. Thanks for posting!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
