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Sausage & Kraut

Source of Recipe

Pam~(lionlady) Joanna's EDC 02


Recipe Introduction

I Adapted the 'Joanna's Sausage Kraut' crockpot recipe for a pork roast. The directions for a Pork Roast are in the notes at the bottom.

List of Ingredients

1 (32 oz) bag sauerkraut (from deli or meat section)
1/2 cup dark brown sugar, packed
1 large onion, chopped coarsely
1 pound Polish sausage, fat-free
1 tsp caraway seeds, optional
1 PORK Roast* see below.


Recipe

Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl.
Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color.
Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut.
Cook on low heat for about 6 hours. If feasible, stir about half way through cooking time.

Notes:
This is good as is, but I had to tweak this recipe. I don't rinse the sauerkraut, I just squeeze dry. We prefer the sweet and sour taste it takes on.

I added a peeled, chopped apple and a 1/2 cup of golden raisins to the kraut mixture.
We like to substitute a boneless pork roast for the sausage. When I do this I use a 3 lb. or so roast. I double the kraut mixture, with the apples and raisins, and place half of the mixture on the bottom of the crock. Then the roast goes in and then I cover the roast with the other half of the kraut mixture.

My Hamilton Beach crockpot cooks hot, so I check it for doneness between 4-6 hours. When done, I take everything out and make a gravy with the juices from the crock and a top of stove roux.