We’ve reached Week 49 of the MFRWauthor Blog Challenge and, just for hanging in there with me until now, you’re getting access to A Favorite Recipe from me and the other authors in the blog hop, if you visit them (*details at the end of this article).
I love my crock pot and use it a lot during the winter months (you can see how much I love it by the lid color. This baby is 35 years old and still going strong.) There’s just something comforting about coming home from work to the smell of something tasty (not to mention, ready!).
My heritage is Scandinavian and German, so I figure my love of bratwurst/Polish sausage/knockwurst and sauerkraut is in my genes. Give me a hot pretzel with mustard, or a brat and sauerkraut, and a beer and I’m happy. So, when I found this recipe for Polish Stew in my handy, dandy crock pot cookbook, The Everything Slow Cooker Cookbook by Margaret Kaeter, I had to make it. Since then, it’s become one of our favorites (Handsome Prince has similar tastes to mine. He’s from Wisconsin – the land of brats and beer. Oh, and cheese.). I hope you enjoy it!
- 1.5 pounds Polish sausage
- 1 med onion
- 4 medium sized potatoes
- 4 cups sauerkraut
- 1 (10 3/4 ounce) can cream of celery condensed soup
- 1/3 cup brown sugar
- 1 cup shredded Monterey Jack cheese
1. Cut the Polish sausage into 1/2-inch thick slices. Peel the onions and chop into 1/4-inch pieces. Wash and peel the potatoes (or don’t peel, for more vitamins) and cut into 1-inch cubes. Drain the sauerkraut.
2. Combine the soup, brown sugar, sauerkraut, sausage, potatoes, and onions in a *3-6 quart (large) slow cooker. Cover and cook on low for 8-9 hours (or on high for 4-5 hours). Stir in the cheese 10 minutes before serving.
*I imagine you could cook this in a Dutch oven or soup pot if you don’t have a crock pot, probably for an hour or thereabouts…until the potatoes were soft.
Click here to visit the other authors on this blog hop and see what they’re cooking up this week!