I’ve always ♥ sauerkraut but I know it’s a “no-no” food for a lot of people.
Hopefully, if you’re one of those sauerkraut-haters, you’ll give the following recipe a try. It just might change your mind about the yummy goodness of ‘kraut! 😉
And if you’ve been looking for a good sauerkraut brand, stop by to read my full review of Bubbies brand, over at My Real Life Reviews.
German Sauerkraut Feast
Bring on Oktoberfest! Make this hearty and flavorful “feast” with minimal prep time and simple, pantry ingredients.
Serve with Beet and Fresh Dill Layered Salad (recipe also from the Groovy Green Kitchen) and with grainy mustard and/or sour cream on the side, for dipping sausages, if desired. Serves 6.
1 teas. butter or margarine for greasing slow-cooker liner
10 medium red potatoes, peeled and quartered
1 T. dill or caraway seeds, your choice. (caraway has a stronger, distinctive flavor; the dill is slightly milder. Either one works well. Don’t leave out!)
2 T. vegetable or olive oil
1 large onion, coarsely diced
4-6 cloves garlic, minced (to taste)
1 L. Bubbies or wine-type sauerkraut (use marinade too)
6 vegan beer-brat sausages, cut in 1” thick circles (I use Tofurky brand)
Thoroughly grease slow-cooker liner with butter or margarine and set aside.
In a large bowl, combine potatoes, dill or caraway seed and oil. Pour into slow-cooker, followed by layer of onions and then the minced garlic. Top with sauerkraut and marinade. Pour 1 C. water over all ingredients.
Cook on HIGH for 3 ½ hours or LOW for 7 hours or until potatoes are tender but not mushy adding sausages for last 15 minutes of cooking time on HIGH, layering on top of the sauerkraut.
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