BBQ Slow Cooker Sauerkraut Sausage
This slow cooker sauerkraut & sausage dish bumps up the traditional dish with a dash of barbecue flavors. YUM!
Servings: 4 to 5 servings
Ingredients
- 1 14- ounce package Little Smokies or other sausages cut into links
- 1 1/2 pounds sauerkraut
- 1 medium onion chopped
- 1 to 1 1/2 cups tomato or vegetable juice
- 1/4 to 1/2 cup brown sugar
- 1/2 cup shredded carrots optional
Instructions
- Lightly oil, butter or spray the slow cooker insert.
- Toss the sausages in the bottom of the crockpot.
- Sprinkle the diced onions over the top.
- Layer in the sauerkraut.
- Mix the juice and brown sugar, stir until well combined; pour over the sausages and sauerkraut.
- Cover and cook on low for 4 to 5 hours. At least 3 on high. Check onions for doneness.
- Stir well before serving.
Oven Method:
- Follow the same steps as above but increase the juice to 2 cups.
- Bake in a preheated 350-degree oven for about 60 minutes.
Freezer Meal Prep
- Pour all ingredients into a large, pre-labeled freezer bag. Please see notes about sauerkraut.
- Lay flat, squeeze out excess air and freeze.
- Defrost in the refrigerator overnight before cooking.
Notes
Freezing your sauerkraut is up to you. Honestly, I think it depends on the kind of 'kraut you're using.
If you get the pre-canned stuff off the shelf, freeze away. Or just wait and add it on cooking day (just make a note on the bag). For this option, just weigh out the difference between making sure you remember to add the 'kraut the day of cooking vs the amount of freezer space you have available.
If you purchase the refrigerated kind and IF it is fermented instead of canned AND if you want the natural probiotics in the sauerkraut to remain active...well, don't freeze it. Make a note on the freezer meal and add it the day you cook.