Wednesday, October 3, 2012

Slow Cooker Chicken Sausage and Sauerkrat

Want to say "hello" to your new, go-to easy dinner?  

10 minutes in the morning and dinner will be waiting for you by the day's end...

When R and SPH go camping with the local Cub Scouts, they always make "dump cake," as in, you just "dump" all the ingredients into a dutch oven and voila, almost as if by magic, out comes dinner.

This recipe is like dump cake; just place all the ingredients into your slow cooker and voila, a very-autumny, very-German, very Oktoberfest dinner comes out.  Unlike most sausage and sauerkrat recipes, we use lean chicken sausage and vegetables, but you can use traditional kielbasa or brats and it would taste great too. 

Slow Cooker Chicken Sausage and Sauerkrat

1 -28oz (or similar size) Sauerkrat
1 cup water
1/2 teaspoon caraway seeds (optional)
1 apple, cored and sliced
1-2 russet potatoes, cut into approximately 3/4 inch pieces
1 pound fresh green beans
2 pounds chicken sausages
1-2 teaspoons paprika

Pour the Sauerkrat into the bottom of the slow cooker.  Add the water, caraway seeds (if using), apple, potatoes, green beans and chicken sausages.  Sprinkle with paprika.

Cook on LOW for 8-10 hours, HIGH for 4-5 hours, or until the green beans and potatoes are tender, but not mushy.

Serves 8.

Life is sweet,

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