[CnD] kraut and sausage in a crock pot?

Nicole Massey nyyki at gypsyheir.com
Sat Feb 18 02:37:37 GMT 2012

When I do this I use a couple of cans of diced new potatoes  in the bottom,
with the kraut in the next layer. I mix in a tablespoon of peppercorns into
the kraut, as my favorite restaurant for this type of cuisine does this.
Then I lay the sausages on top. If I'm using canned kraut I also cut up an
apple to help remove some of the metallic taste, but since you're using a
jar you shouldn't have any problem I pour the sauerkraut into the pot juice
and all, draining it after the fact. It provides more flavor that way.

-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Charles Rivard
Sent: Friday, February 17, 2012 8:12 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.
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