[CnD] kraut and sausage in a crock pot?

marilyn deweese mldeweese15511 at frontier.com
Sat Feb 18 02:13:33 GMT 2012

I use the juice to retain the flavor.  You won't need any more liquid.

----- Original Message ----- 
From: "Charles Rivard" <wee1sman at fidnet.com>
To: "COOKING IN THE DARK" <cookinginthedark at acbradio.org>
Sent: Friday, February 17, 2012 8:11 PM
Subject: [CnD] kraut and sausage in a crock pot?

> The subject line is what I'm thinking about doing tomorrow or the next 
> day.  I'm looking for recipes or advice.  All I want as a meal is a whole 
> bunch of sour kraut with chunks of sausage.  If I use the crock pot, I do 
> not want a lot of liquid.  Can I just cut the sausage, mix it with the 
> kraut in a crock pot and cook it on low for, well, about how long?  I've 
> got a 2-pound jar of kraut and about the same amount of Bratworsts.  Not 
> wanting much liquid, should I drain the kraut?, or should I use it as 
> something to retain the flavor.  Thanks in advance.  Note:  I do not want 
> to use the stove top.  I'm thinking that the crock pot will produce better 
> flavor.
> ---
> Shepherds are the best beasts, but Labs are a close second.
> _______________________________________________
> Cookinginthedark mailing list
> Cookinginthedark at acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark 

More information about the Cookinginthedark mailing list