Preparation:
Preparation: Coat the bottom of the crockpot with oil. Toss in
the crushed juniper berries. Cut the smoked sausage at an angle
into about 2 inch (5 cm) lengths and arrange in the bottom of
crockpot. If you are using some potato sausage, leave it whole.
Put the sauerkraut in a colander and rinse well under cold water.
People disagree on how much to rinse, but I don't like salty
sauerkraut. Drain. In a bowl, toss and mix the sauerkraut,
onion, garlic, carrot, brown sugar, caraway seeds and dill. Put
the mixture in the crockpot on top of the sausage. Pour the
white wine over all and place the lid on the crockpot. Cook on
the "high" setting (5) for one hour, then on a lower setting
(about 2 1/2) for 4-8 hours. Do not remove the lid from the
crockpot during cooking.
Serving Suggestion: Serve with mashed potatoes, dark rye-meal
bread and spiced apples or pears (or applesauce if you don't have
any of these on hand). Drink a good lager (i.e., DAB not Bud :-)
or Pilzner beer. This reheats well; a tasty crockpot dish for
cold winter nig |
