Sauerkraut and Sausage Stew - Crock Pot (Slow Cooker)
Calories 382 (31% from fat)
Fat 13 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 60 mg.
Sodium 1183 mg.
Carb. 49 gram
Fiber 8 gram
Sugar 12 gram
Sugar Alcohol 0 gram
Protein 19 gram
2 1/4 pounds of chicken sausage
(We used Johnsonville Apple Chicken Sausage because it was lower in fat.)
2 cans (14.4 oz. each) sauerkraut
(We used Silver Floss Bavarian Style Sauerkraut because it was lower in sodium.)
1 medium onion (1 1/2 cups), chopped
2 medium granny smith apples, peeled, cored and diced
1 1/2 cups of water
3 packes (4 g. per packet) Herb ox sodium free Chicken Bouillon
1/2 tsp. caraway seeds
2 pounds of red potatoes, quartered
12 slices of double fiber bread
1. Cut the sausage into 1 inch pieces, then put half in a 4-5 quart crock pot. Rinse the sauerkraut and put that on top of the sausage. Cover with the remaining sausage, onion and apples.
2. In a small bowl mix together the water, Herb ox bouillon and caraway seeds. Pour that over the ingredients in the crock pot. Layer the potatos on the top.
3. Cover and cook on low for 7-8 hours or on high for 4 hours. It's done once the potatoes are tender.
4. Serve each bowl with a slice of double fiber bread.
Yield: 12 Servings
You can freeze individual portions for easy re-heating later.
Microwave the soup for approximately 3-5 minutes, keeping the container open a little to allow steam to escape.