Recipe(tried): Joanna's Sausage Kraut

I have no idea whom this Joanna is, but the recipe is great!

Joanna's Sausage Kraut

1 (32 oz) bag sauerkraut (from deli or meat section)
1/2 cup dark brown sugar, packed
1 large onion, chopped coarsely
1 pound Polish sausage, fat-free
1 teaspoon caraway seeds, optional

1. Place sauerkraut in colander, and rinse well with cold water. Squeeze dry. Put into a large bowl. (I skip this step, I prefer the sweet and sour flavor of the unrinsed sauerkraut)

2. Add brown sugar, onion, and seeds, if desired. Mix well until kraut is a delicate caramel color.

3. Place kraut mixture in a greased crock pot. Slice the sausage into large chunks, and place on top of the kraut.

4. Cook on low heat for about 6 hours. If feasible, stir about half way through cooking time.

5. Serve hot with mashed potatoes....

Pam's Notes:

I like to add golden raisins and peeled, cubed apples to the kraut mixture.

I have doubled the kraut mixture, put half in the bottom, use a whole 3 lb. pork roast, and then covered with the rest of the kraut mixture. When you remove everything from the crock, reserve the juices and thicken them for a luscious gravy.

Pam