from Fix It and Forget It® Diabetic Cookbook by Phyllis Pellman Good
I always mark the date I first make a recipe in the margin of the book. Along with the date was a suggestion from the diners assembled: next time make it with more sausage! The original recipe in the book calls for 1 pound of Polish sausage and expects you will cook it in a 4 quart cooker. I cannot abide with the use of artificial sweeteners, so the brown sugar flavor comes entirely from brown sugar. All others things remain the same.
Ideal slow cooker size, 6 quarts
1 pound fresh or canned sauerkraut.
2 pounds lowfat smoked Polish sausage
3 tart cooking apples, unpeeled, thinly sliced
¼ cup brown sugar
1/8 teaspoon pepper
½ teaspoon caraway seeds (optional)
¾ cup apple juice or cider
- Rinse sauerkraut and squeeze dry. Place half in slow cooker.
- Cut sausage into 2 inch lengths and add to cooker.
- Continue to layer remaining ingredients in slow cooker in order given. Top with remaining sauerkraut. Do not stir.
- Cover. Cook on high, 3 – 3 ½ hours, or low, 6 to 7 hours
Boiled potatoes are the perfect accompaniment to this dish.