8 servings (serving size: 1 1/2 cups sausage mixture, 1 cup potatoes, and 1 1/2 teaspoons cheese)
1 1/2 pounds low-fat turkey kielbasa, cut into 3-inch pieces
3 (10-ounce) cans Bavarian-style sauerkraut, rinsed and drained
3 large peeled Granny Smith apples, cored and cut crosswise into rings
1 medium onion, thinly sliced and separated into rings
1 (14 1/4-ounce) can fat-free chicken broth
1/2 teaspoon caraway seeds
8 medium peeled red potatoes (about 3 1/2 pounds), quartered
1/4 cup (1 ounce) shredded Swiss cheese
How to Make It
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 onion 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.
Amazing! Very easy too. I used pre-cooked Bratwurst links from Trader Joe's. We used a slotted spoon to separate the sausage from the kraut. It was delicious garnished with parsley, hot mustard, and a side of peas. We shared a TJ's pretzel roll for the side but will cook the potatoes today to enjoy with the leftovers. Yum!
This is a favorite recipe for us. Have made it since 1995 when first published. Usually serve without the potatoes for a lower carbohydrate meal. But great with the potatoes. Often serve with Boston Brown bread made in crock pot.
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