Smokin Don : I had 4 links of Polish sausage from my butcher Kah Meats. I got them on my smoker at 10 AM and smoked them at 170 to 180 fo...
Smokin Don : I had 4 links of Polish sausage from my butcher Kah Meats. I got them on my smoker at 10 AM and smoked them at 170 to 180 for two hours. At noon I pulled them and placed in a Crockpot; I had sprayed with a little olive oil and a layer of sliced onions. I topped that with a quart of the sauerkraut along with the juice. I added some more saved juice and ½ pint of water. We like our kraut sour when cooked, the meat and the noodles take on flavor from the juice.
YOU'LL NEED:
2 (14 ounce) cans sauerkraut, undrained (or 1 (2 pound) bag)
5 or 6 potatoes, peeled and cut into large chunks
1 cup water
1 pound Polish sausage, cut into chunks (could use smoked sausage)
1 teaspoon caraway seeds
1 bay leaf
1/4 teaspoon pepper
HOW TO MAKE IT:
Place sauerkraut and potatoes in slow cooker, add spices and water.
Place sausage on top.
Cook 4 hours on high or about 6 hours on low or until potatoes are tender.
