With the amount I will have in my 5-quart crock pot, how long should I leave it in there on the low setting? And should the kraut go in the bottom with the sausage on top?, should they be layered?, or all just mixed fairly evenly.

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Shepherds are the best beasts, but Labs are a close second.
----- Original Message ----- From: "Nicole Massey" <[email protected]>
To: <[email protected]>
Sent: Friday, February 17, 2012 8:37 PM
Subject: Re: [CnD] kraut and sausage in a crock pot?


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.
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