Crockpot Sauerkraut & Sausage
Although I hate the end of summer, there are a few things about fall that make me happy. The smells for one, like freshly tilled “clean dirt” (all you farmkids know what I’m talking about!), Oktoberfest, pumpkin-flavored everything, and football parties. Well, the football parties that have something delicious being cooked, such as this easy sausage and sauerkraut dish you can throw together in a crockpot the night before. It’s hearty, easily serves a small crowd, and if you don’t have a crockpot, just use a larger stockpot, double the recipe, and simmer (covered) on the stovetop a few hours. It’s perfect for a busy weeknight, too! I’ve included several variations and additions below, so it’s easy to use in-season harvest produce you have handy and personalize to your tastes.
Crockpot Sauerkraut & Sausage
(2) 32 oz jars of sauerkraut, rinsed and drained
2 lbs. sausage such German bratwurst or kielbasa, cut in half or into chunks
16 oz (2 c.) dark beer or apple cider
2 bay leaves
1 tsp. caraway seeds
2 T. stone ground or poupon mustard
Optional:
For sweetkraut: ½ c. brown sugar + 1 apple, peeled, cored and chopped
Or 1 medium onion, chopped (sauté in oil or butter first for a milder flavor)
Or 2 lbs. baby potatoes or 4-5 medium potatoes, cut into chunks
Or 6 slices of bacon, cut into small pieces
Lightly stir all ingredients together in a large crockpot. Because the kraut and sausage are already cooked, you only need to heat this on low 3-4 hours until flavors are melded (or until potatoes are done if they are included). If you cook longer, add more beer or cider as needed. Remove the bay leaves before serving.
This is a great one-dish meal to serve in a soup mug. Or, if you don’t include the potatoes, serve on small slider buns or dinner rolls as mini-sandwiches. For a party, just set out the crockpot to keep it warm. Score!