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Sausage: Crockpot Sauerkraut & Smoked Sausage

Source of Recipe

unknown


List of Ingredients

2 Tsp olive oil (or other oil)
7 dried juniper berries -- crushed
1 Lb smoked sausage
2 Lbs sauerkraut
1 Medium onion, chopped (1 to 1 1/2 US cup)
1 Large carrot, grated (about 1 US cup)
2 Cloves garlic -- minced
2 1/2 Tbs brown sugar
1 1/2 tsp caraway seeds
1/2 tsp dried dill weed
1 c dry white wine


Recipe

Coat the bottom of the crockpot with oil. Toss in the crushed juniper berries. Cut the smoked sausage at an angle into about 2 inch lengths and arrange in the bottom of crockpot. If you are using some potato sausage, leave it whole. Put the sauerkraut in a colander and rinse well under cold water, then drain.

In a bowl, toss and mix the sauerkraut, onion, garlic, carrot, brown sugar, caraway seeds and dill. Put the mixture in the crockpot on top of the sausage. Pour the white wine over all and place the lid on the crockpot. Cook on the HIGH setting (5) for one hour, then on a lower setting (about 2 1/2) for 4-8 hours. Do not remove the lid from the crockpot during cooking. Serve with mashed potatoes, dark rye-meal bread and spiced apples or pears (or applesauce). Reheats well.