Milwaukee Sweet-Tart Supper Recipe - Cooking Index
1 1/2 lbs | 681g / 24oz | Low-fat turkey kielbasa - cut into 3" pieces |
3 | Bavarian-style sauerkraut - (10 oz ea) - rinsed, drained | |
3 | Granny Smith apples - peeled, cored, (large) | |
And cut crosswise into rings | ||
1 | Onion - thinly sliced, and (medium) | |
Separated into rings | ||
1 | Fat-free chicken broth - (14 1/2 oz) | |
1/2 teaspoon | 2.5ml | Caraway seeds |
8 teaspoons | 40ml | Red potatoes - (abt 3 lbs) - peeled, quartered (medium) |
1/4 cup | 36g / 1.3oz | Shredded Swiss cheese - (1 oz) |
Place half of sausage in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle with caraway seeds. Cover with lid, and cook on HIGH-heat setting for 4 hours or until apples and onions are tender.
Place potatoes in a saucepan; cover with water and bring to a boil. Cook 20 minutes or until tender; drain.
Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.
This recipe yields 8 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
Average rating:
10 (1 votes)
Submit your rating:
Click a star to rate this recipe.