Sunday, January 31, 2016

Slow Cooker Beer and Sauerkraut Sausages

Today we are going to take a look at doing a slow cooker sausage dish that works perfectly for a party or a big sport's game. It also produces some of the most delicious sauerkraut that you will ever taste!

To start, you want to line the bottom of your slow cooker with a bed of sauerkraut. Season this generously with black pepper and then add to it 3-4 cloves of minced garlic or 2 teaspoons of minced garlic in oil, spreading the garlic around evenly.

Pour half a large bottle (500 ml.) of a European style lager  or pilsner into the sauerkraut. I used the terrific Polish beer Tyskie.

Then place 8-10 fresh or frozen sausages (or more if you have a large or party sized slow cooker) on top of the sauerkraut/beer mix to make a single layer.

You can use any type of large sausage, but my favourites are hot Italian style or Oktoberfest style German sausages. I often use half of each.

Once you have added the sausages top them again with another layer of sauerkraut, seasoned exactly the same as the first, and then pour over this the remaining half of the large bottle of beer.

Set your slow cooker to low and cook for 4 1/2 - 5 hours for fresh sausages and six hours for frozen.

This dish can be served either as sausages topped with the now seasoned and beer infused sauerkraut (it is really tasty) with various sides or, of course, on a bun with your favourite toppings.

Perfect with another cold Tyskie or two!


See also: "Green Bay Packer" Wisconsin Beer Brats with Sauerkraut & Mixed Vegetables

See also: Slow Cooker Pulled Pork Sandwiches in a Carolina Vinegar Sauce

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