Ingredients
1 pound of smoked sausage, sliced into rounds
1 jar (32 ounces) of sauerkraut, drained and rinsed
1 large onion, thinly sliced
1 tablespoon of caraway seeds
1 cup of chicken broth
1 tablespoon of brown sugar
1 teaspoon of paprika
Salt and pepper to taste
Directions
1. In a slow cooker, layer the sauerkraut and sliced onions at the bottom.
2. Sprinkle the caraway seeds evenly over the sauerkraut and onions.
3. Arrange the sliced sausage rounds on top of the sauerkraut mixture.
4. In a small bowl, mix together the chicken broth, brown sugar, paprika, salt, and pepper.
5. Pour the broth mixture over the sausage and sauerkraut.
6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the sausages are cooked through and the flavors have melded together.
7. Once done, give everything a gentle stir and serve hot.
Variations & Tips
For a spicier version, try using hot Italian sausage or adding a pinch of red pepper flakes to the broth mixture. If you prefer a milder flavor, use a sweet sausage and reduce the amount of paprika. For a touch of sweetness, add a sliced apple to the sauerkraut layer. You can also experiment with different types of sausages, such as bratwurst or kielbasa, to suit your taste.
