Last weekend Mr. Fixit checked out a European butcher where we hadn't shopped before, and came home with a long skinny stick of smoked sausage. We haven't had much smoked sausage here in a long time, mostly because of sodium limits. This one turned out to be a bit different from the dark, thick-skinned, German style smoked sausage we are used to; it was lighter and hammier, more like kielbasa. But that was fine, because what I did with it would have worked with either style.
Here's the recipe:
In the slow cooker, put some sauerkraut, as much as you want. Add sliced smoked sausage (I didn't slice it too thinly). Add cut-up carrots, or baby-cut ones if that's what you have. I pre-cooked them for five minutes in the microwave, to give them a head start. Put the lid on and cook until everything is heated through; the smoked sausage is basically cooked already, like pre-baked ham. I gave it about three and a half hours on high, with the carrots already started.
We served it with frozen perogies.
And what do you do with the leftovers?
Combine with a quart of chicken broth and some leftover smack-'n'-cheese, and you have Cheesy-Carrot-Cabbage Chowder for lunch the next day.
- About Us
- Anne Writes
- A is for Airplane
- Christmas Past, Christmas Present(s)
- Charlotte Mason Education
- Herbartianism Posts
- Why you should read Romola
- CM Volume Three Posts
- CM Volume Four Posts
- CM Volume Five Posts
- CM Volume Six Posts
- A Treasury of Thrift, a Feast of Frugality
- Crocheting Posts
- Project 333, Fall 2016: Ordinary Clothes for Ordinary Life