Robust kielbasa and sauerkraut – in a crockpot!
Yes, those chilly days are here when you want something warm and substantial, without jumping thru too many hoops.
This is a two-person recipe, essentially. I make it in a little (I think it’s a quart-and-a-half) crockpot. I happened to see in a crockpot cookbook the other day that the author thought the little models were pretty much useless. Not so, in our house!
We use ours all the time. Not only is it more efficient for the amounts we cook, it’s much easier to wash up later.
Here’s what you do:
Peel and cut in half 2-3 potatoes. Introduce them to the bottom of the crockpot.
Pour over one 15-oz can or half a 32 oz jar of sauerkraut. Add 1 tablespoon caraway seeds, and/or 2 tablespoons brown sugar, if you like those flavors.
On top, place about 12-16 oz kielbasa, cut in serving-size chunks. (Some places it’s labeled Polish sausage. Or you may prefer simple smoked sausage. The difference is garlic. Polish has it, smoked does not.)
You should have just about enough room to fit it all in. Cover and cook on high 4 hours, low 6 hours. (It will also work if you need another 2 hours or so on low.)
Resist the temptation to stir!
When you’re done, you’ll have a meal you can serve on a plate as three separate things, not a muddle. The potatoes will have absorbed all the salt and flavors from the other things, and you may not need to add anything to them! Yummy!
Leave a Reply