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Ingredientes
- 4 c. carrot chunks 2 inch pcs
- 4 c. red potato chunks
- 2 x 14 ounce. cans sauerkraut rinsed and liquid removed
- 2Â 1/2 lb fresh Polish sausage cut into 3" pcs
- 1 med onion thinly sliced
- 3 x cloves garlic chopped
- 1Â 1/2 c. chicken broth or possibly dry white wine
- 1 tsp pepper
- 1/2 tsp caraway seed
Direcciones
- In a 5-qt slow cooker, layer carrots, potatoes, and sauerkraut. In a skillet, brown the sausage; transfer to the slow cooker. (Slow cooker will be full.) Reserve 1 Tbsp. drippings in skillet; saute/fry onion and garlic till tender. Gradually add in chicken broth or possibly wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway seed. Pour over sausage. Cover and cook on Low for 8-9 hrs, or possibly till vegetables are tender and sausage is no longer pink.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 315g | |
| Recipe makes 10 servings | |
| Calories 448 | |
| Calories from Fat 297 | 66% |
| Total Fat 32.9g | 41% |
| Saturated Fat 11.78g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 1414mg | 59% |
| Potassium 822mg | 23% |
| Total Carbs 19.39g | 5% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.07g | 3% |
| Protein 18.56g | 30% |
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