My sister made this for guests at an event, and everyone wanted to know how to make it.
By Georgia Lynn
In the heart of the Midwest, where the fields stretch wide and the air carries the scent of freshly turned earth, there lies a dish that speaks to the soul of our region: the Sausage and Sauerkraut Bake. This recipe is a nod to the German and Eastern European roots that many of us share, a comforting reminder of family gatherings and the warmth of home. Slow-cooked to perfection, this dish combines the savory flavors of sausage with the tangy bite of sauerkraut, creating a harmony that dances on the palate. It’s a dish that brings people together, perfect for those chilly evenings when the family gathers around the table to share stories and laughter.
This hearty dish pairs beautifully with a side of creamy mashed potatoes or a slice of crusty rye bread to soak up the savory juices. A crisp green salad with a light vinaigrette adds a refreshing contrast, while a glass of chilled Riesling or a robust beer complements the flavors perfectly. For dessert, consider a simple apple pie or a warm bread pudding to round out the meal.
Slow Cooker Sausage and Sauerkraut Bake
Servings: 4-6 servings
Ingredients
1 pound of smoked sausage, sliced into rounds
1 jar (32 ounces) of sauerkraut, drained and rinsed
1 large onion, thinly sliced
1 tablespoon of caraway seeds
1 cup of chicken broth
1 tablespoon of brown sugar
1 teaspoon of paprika
Salt and pepper to taste
Directions
1. In a slow cooker, layer the sauerkraut and sliced onions at the bottom.
2. Sprinkle the caraway seeds evenly over the sauerkraut and onions.
3. Arrange the sliced sausage rounds on top of the sauerkraut mixture.
4. In a small bowl, mix together the chicken broth, brown sugar, paprika, salt, and pepper.
5. Pour the broth mixture over the sausage and sauerkraut.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the sausages are cooked through and the flavors have melded together.
7. Once done, give everything a gentle stir and serve hot.
Variations & Tips
For a spicier version, try using hot Italian sausage or adding a pinch of red pepper flakes to the broth mixture. If you prefer a milder flavor, use a sweet sausage and reduce the amount of paprika. For a touch of sweetness, add a sliced apple to the sauerkraut layer. You can also experiment with different types of sausages, such as bratwurst or kielbasa, to suit your taste.
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