When I do this I use a couple of cans of diced new potatoes in the bottom, with the kraut in the next layer. I mix in a tablespoon of peppercorns into the kraut, as my favorite restaurant for this type of cuisine does this. Then I lay the sausages on top. If I'm using canned kraut I also cut up an apple to help remove some of the metallic taste, but since you're using a jar you shouldn't have any problem I pour the sauerkraut into the pot juice and all, draining it after the fact. It provides more flavor that way.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Charles Rivard Sent: Friday, February 17, 2012 8:12 PM To: COOKING IN THE DARK 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
