Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

November 1, 2013

Crock pot sausage, sauerkraut a perfect autumn meal

(Continued)

Here's what you need:

  • 2 lbs of kielbasa sausage
  • 30 ounces (typically 2 cans) of sauerkraut
  • 3 to 4 large Granny-Smith apples
  • 1 yellow onion
  • 1 14-ounce can of chicken broth
  • 3 lbs of small, red potatoes, quartered
  • ½ cup of shredded swiss cheese
  • 2/3 tsp of caraway seeds
  • Rye bread
  • Pepper to taste (no salt needed)

Cut the sausage into two-inch pieces. Drain and rinse the sauerkraut. Peel and core the apples, and cut each apple into eight pieces. Peel and thinly slice the onion.

Place half of the sausage in the crock pot. Layer with half of the sauerkraut, then half of the onion, then half the apple. Layer the remaining ingredients in the same way.

Pour in the broth, and add the caraway seeds. Place on medium to high heat, and allow to cook for 4 to  5 hours.

This is the point when you walk into the house after a long day: When you get home, boil the quartered potatoes until fork tender, which should be roughly 20 minutes. Drain the potatoes and add them to the crock pot. Carefully mix everything together.

Spoon onto a plate. Lay shredded cheese over the top and allow to melt.

Serve with a piece of rye bread and butter. Enjoy.

Dave Lobeck is a BBQ enthusiast and independent columnist. Reach him at www.BBQ-My-Way.com.

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