I use the juice to retain the flavor. You won't need any more liquid.
Marilyn
----- Original Message -----
From: "Charles Rivard" <[email protected]>
To: "COOKING IN THE DARK" <[email protected]>
Sent: Friday, February 17, 2012 8:11 PM
Subject: [CnD] kraut and sausage in a crock pot?
The subject line is what I'm thinking about doing tomorrow or the next
day. I'm looking for recipes or advice. All I want as a meal is a whole
bunch of sour kraut with chunks of sausage. If I use the crock pot, I do
not want a lot of liquid. Can I just cut the sausage, mix it with the
kraut in a crock pot and cook it on low for, well, about how long? I've
got a 2-pound jar of kraut and about the same amount of Bratworsts. Not
wanting much liquid, should I drain the kraut?, or should I use it as
something to retain the flavor. Thanks in advance. Note: I do not want
to use the stove top. I'm thinking that the crock pot will produce better
flavor.
---
Shepherds are the best beasts, but Labs are a close second.
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
