Sausage Sauerkraut Supper

With big, tender chunks of sausage, potatoes and carrots, this old-fashioned dinner will satisfy even the biggest appetites. It always disappears in a hurry at family gatherings or office potlucks.

—Joalyce Graham, St. Petersburg, FL

Prep: 25 min. • Cook: 8 hours • Makes: 10 servings

• 4 cups carrot chunks (2-in. pieces)
• 4 cups red potato chunks
• 2 cans (14 oz. each) sauerkraut, rinsed and drained
• 2 ½ lbs. fresh Polish sausage links
• 1 medium onion, thinly sliced
• 3 garlic cloves, minced
• 1 ½ cups dry white wine or chicken broth
• 1 tsp. pepper
• ½ tsp. caraway seeds

1. 1. In a 5-qt. slow cooker, layer the carrots, potatoes and sauerkraut.
2. 2. In a large skillet, brown sausages. When cool enough to handle, cut into 3-in. pieces; transfer to slow cooker (slow cooker will be full). Reserve 1 Tbsp. drippings.
3. 3. Saute onion and garlic in reserved drippings until tender. Gradually add wine. Bring to a boil; stir to loosen browned bits. Stir in pepper and caraway seeds.
4. 4. Pour onion mixture over sausage. Cover and cook on low for 8-10 hours or until a thermometer inserted in the sausage reads 160°.

1 cup: 517 cal., 37g fat (12g sat. fat), 72mg chol., 1442mg sod., 24g carb. (6g sugars, 5g fiber), 16g pro.