I brown the sausage first. I put the kraut in the bottom of the crock, add the sausage on top - sometimes I also brown some onion slices and add that as well - and once in a while (in fall or winter) I sauté apple slices in butter and add them as well. 4-6 hours on low works just fine because the sausage is already cooked as is the kraut. HTH, Penny
On 6/17/14, Charles Rivard via Cookinginthedark <[email protected]> wrote: > I've got 2 pounds of Polish sausage cut into half-inch lengths and a large > jar of Sour Kraut mixed together in a 5-quart crock pot. The settings are > low, medium, and high. I want the Kraut to not be mushy and the sausage to > still be solid but done. Questions: What setting? And for how long? > Thanks in advance. > > --- > Be positive! When it comes to being defeated, if you think you're finished, > you! really! are! finished! > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
