Crock Pot Sauerkraut Supper Recipes Recipes Recipe For Stuffed

SLOW COOKER SAUERKRAUT AND SAUSAGE

Steps:

• In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
• Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

SLOW-COOKER SAUERKRAUT

Steps:

• In a large skillet, cook bacon and onions over medium heat until bacon is crisp and onions are just tender, 5-7 minutes. Add vinegar and sugar to skillet; cook and stir 5 minutes. Add sauerkraut and caraway seeds to skillet; stir to combine. Transfer mixture to 4-qt. slow cooker. Cover and cook on low to allow flavors to blend, 1-2 hours.

SIMPLE SPARERIB & SAUERKRAUT SUPPER

Steps:

• Place the potatoes, onion, apple and bacon in a 6-qt. slow cooker. Drain sauerkraut, reserving 1/3 cup liquid; add sauerkraut and reserved liquid to slow cooker., Cut spareribs into serving-size portions; sprinkle with salt and pepper. In a large skillet, heat oil over medium-high heat; brown ribs in batches. Transfer to slow cooker; sprinkle with brown sugar and caraway seeds., Add sausage; pour in beer. Cover and cook on low for 6-7 hours or until ribs are tender.

JOLEAN'S CROCK POT OLD WORLD SAUERKRAUT SUPPER

Steps:

• Fry bacon until crisp. Drain (reserving drippings in pan) and break into small pieces. Add flour to the bacon drippings and blend well until slightly golden brown.
• Stir in sauerkraut (and liquid from 1 can). Mix well and saute for 5 minutes.
• Place sauerkraut mixture, crumbled bacon and sausage pieces in crock pot.
• Add all other ingredients. Mix together thoroughly.
• Cover and cook on Low 7 to 9 hours.
• Salt & pepper to taste, but you may not need it!

CROCK POT SAUERKRAUT SUPPER

Steps:

• In a colander over the sink, drain then rinse the sauerkraut well with cool water, allow to drain for 5 to 10 minutes; repeat at least once.
• While sauerkraut is draining, cut the bacon into small pieces then in a large pan over medium heat, fry bacon until crisp.
• While bacon is cooking, cut up the apple (s), pear (if using), onion, celery, and sausage.
• When the bacon is done, remove the cooked bacon from the pan and set aside; add olive oil and butter to bacon drippings and let butter melt.
• Sprinkle the flour into the dripping mixture while stirring and cook until golden and bubbly, then add the brown sugar, garlic, and Dijon and cook for another minute, then gradually stir in the hard cider and cook- seasoning to taste with salt and pepper- until the sauce thickens, about 5 to 7 minutes.
• Combine all prepared ingredients- drained/rinsed sauerkraut, chopped fruits/vegetables, bacon, sausage, and sauce- in a large crock pot (or 2 smaller ones) and cook on high for 4 hours or low for 6 to 8 hours.
• This makes a very large batch, serving about 16 to 18 people as a main dish- good for big potlucks!

SAUSAGE SAUERKRAUT SUPPER

Steps:

• In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut. In a large skillet, brown sausages. When cool enough to handle, cut into 3-inch pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 tablespoon drippings; saute onion and garlic in reserved drippings until tender. , Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway. Pour over sausage. Cover and cook on low for 8-10 hours or until a thermometer inserted in the sausage reads 160°.

SLOW-COOKER STUFFED PEPPERS

Steps:

• Trim about 1/8 inch from the bottom of each pepper so it can stand upright. Cut the top 1/4 inch off each pepper. Remove and discard the stems, then finely chop the remaining flesh from the tops and set aside. Scoop out and discard the seeds and as much of the membranes as you can from inside the peppers.
• Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
• Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.

SLOW-COOKED SAUERKRAUT SOUP

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish with bacon.

SAUERKRAUT PORK SUPPER

Steps:

• Place half of the sauerkraut in a large roasting pan. Place pork roast over sauerkraut; top with remaining sauerkraut. Spoon tomatoes over top. Arrange the celery, carrots and onion around roast. Sprinkle brown sugar over tomatoes and sauerkraut. Add the parsley, bay leaves, oregano and pepper., Cover and bake at 325° for 3 to 3-1/2 hours or until a thermometer reads 160°, basting occasionally with pan juices. Discard bay leaves. Let stand for 15 minutes before slicing.

CROCK POT SAUERKRAUT AND SAUSAGE

Steps:

• Layer carrots and potatoes in crock pot, set aside.
• In a skillet, brown sausage on all sides and transfer to cooker.
• Reserving drippings from sausage, sauté onion and garlic till translucent and add broth.
• Bring to a boil and stir in pepper and caraway. Pour over sausage in cooker.
• Place sauerkraut over all.
• Cover and cook on low till veggies are tender, about 8 hours.

OLD WORLD SAUERKRAUT SUPPER

Steps:

• Fry bacon until crisp.
• Drain, reserving drippings.
• Add flour to bacon drippings.
• Blend well.
• Stir in sauerkraut and bacon.
• Transfer to crockpot.
• Add remaining ingredients and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.

SAUERKRAUT STUFFING

Steps:

• In a large skillet, saute the potatoes and onion in butter until onion is tender (potatoes will still be firm). Remove from the heat. Stir in the sauerkraut, parsley and seasonings. , Stuff chicken cavity; place on a rack in roasting pan. Roast, uncovered, at 375° for 2 hours or until chicken is tender and juices run clear. Remove to a serving platter and keep warm. , Measure 3/4 cup of the pan drippings; pour into a saucepan. Combine water and flour; add to drippings. Cook and stir until gravy boils; boil 1 minute. Serve with the chicken.

CROCK POT SAUERKRAUT

Steps:

• Wash & drain Sauerkraut in colander.
• Put in slow cooker with rest of ingredients.
• Cook on low for 8 hours.
• Remove bone & cut of any bits of meat that remain on it. Add back to crock pot.