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tephraNormally I make massive amounts of this on the stove top and freeze most of it, which means that I haven't made it for ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
hafoc since we got rid of the big chest freezer years ago. (I still make it every time I visit my folks though.)
So this is an incredibly stripped down version for a slow cooker. Amounts are approximate since this sort of cooking isn't exactly precise.
1-2 onions, chopped in 1/2-3/4" cubes
1-2 Granny Smith apples, cored, not peeled, cut in cubes like the onions
1-2 15 oz cans of sauerkraut (drained or not, rinsed or not, as your preference)
1/2 cup beer, white wine, water, vegetable OR chicken stock (pick whatever is handy)
2-3 Tbsp brown sugar
fresh ground pepper to taste
a bay leaf if you want it
sausage or pork as fits in your slow cooker*
You want to have about equal amounts of apples and onions. Use an amount of sauerkraut equal to larger than the onions and apples together.
Mix everything in the slow cooker, cook on high 6-8 hours. If you're using pork bits they should be at the stage where they start to fall apart if you poke them. Kielbasa will split their skins. If you can locate any apple chunks it's not really done. ;)
* Today I used a smoked kielbasa but I have used in combination: sweet and hot Italian sausage, garlic and cheese sausage, beer and cheese sausage, bratwurst, beer bratwurst, fresh Polish sausage, kielbasa, chunks of deboned and trimmed pork shoulder, boneless country style ribs, slabs of pork loin... you get the idea.
I need to get my website revamped and online again, the original stove top massive amounts version was on there.
hafoc since we got rid of the big chest freezer years ago. (I still make it every time I visit my folks though.)So this is an incredibly stripped down version for a slow cooker. Amounts are approximate since this sort of cooking isn't exactly precise.
1-2 onions, chopped in 1/2-3/4" cubes
1-2 Granny Smith apples, cored, not peeled, cut in cubes like the onions
1-2 15 oz cans of sauerkraut (drained or not, rinsed or not, as your preference)
1/2 cup beer, white wine, water, vegetable OR chicken stock (pick whatever is handy)
2-3 Tbsp brown sugar
fresh ground pepper to taste
a bay leaf if you want it
sausage or pork as fits in your slow cooker*
You want to have about equal amounts of apples and onions. Use an amount of sauerkraut equal to larger than the onions and apples together.
Mix everything in the slow cooker, cook on high 6-8 hours. If you're using pork bits they should be at the stage where they start to fall apart if you poke them. Kielbasa will split their skins. If you can locate any apple chunks it's not really done. ;)
* Today I used a smoked kielbasa but I have used in combination: sweet and hot Italian sausage, garlic and cheese sausage, beer and cheese sausage, bratwurst, beer bratwurst, fresh Polish sausage, kielbasa, chunks of deboned and trimmed pork shoulder, boneless country style ribs, slabs of pork loin... you get the idea.
I need to get my website revamped and online again, the original stove top massive amounts version was on there.
