In the heart of the Midwest, where the fields stretch wide and the air carries the scent of freshly turned earth, there lies a dish that speaks to the soul of our region: the Sausage and Sauerkraut Bake. This recipe is a nod to the German and Eastern European roots that many of us share, a comforting reminder of family gatherings and the warmth of home. Slow-cooked to perfection, this dish combines the savory flavors of sausage with the tangy bite of sauerkraut, creating a harmony that dances on the palate. It’s a dish that brings people together, perfect for those chilly evenings when the family gathers around the table to share stories and laughter.
This hearty dish pairs beautifully with a side of creamy mashed potatoes or a slice of crusty rye bread to soak up the savory juices. A crisp green salad with a light vinaigrette adds a refreshing contrast, while a glass of chilled Riesling or a robust beer complements the flavors perfectly. For dessert, consider a simple apple pie or a warm bread pudding to round out the meal.
Slow Cooker Sausage and Sauerkraut Bake
Servings: 4-6 servings
Ingredients
1 pound of smoked sausage, sliced into rounds
1 jar (32 ounces) of sauerkraut, drained and rinsed
1 large onion, thinly sliced
1 tablespoon of caraway seeds
1 cup of chicken broth
1 tablespoon of brown sugar
1 teaspoon of paprika
Salt and pepper to taste
Directions
see next page
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