Thursday, February 23, 2012

What's Cooking?

a huge jar of homemade instant oatmeal adapted from a recipe on Pinterest
(I'll tell you what I did differently next week)

But it is Sausage & Applekraut that is what's cooking this week. 

It's cheap, cheerful, and that 3rd cousin once removed that no one in the family speaks of.  ;)  But I'll warn you, the smell of it cooking can clear a room like Ol' Uncle LeRoy after a night of beer and brats. 

What's with all the redneck family references?  I'm not sure.  Ahem...moving on...

Sausage & Applekraut has been featured a time or two in the Menu Ideas From the Brookshire's Ad but they were different recipes, none of which were mine.

Here is how I made it:

Sausage & Applekraut

1 Rope of Smoked Sausage, sliced
2 quart jars of sauerkraut
3 Apples, cored, & sliced
1 Tbs. Demerara Sugar
1 Tbs. Butter
1 tsp. Lacto-Fermented Mustard (this is mighty powerful stuff, you may want to use a little more if you are using storebought mustard)
1/2 tsp. Fennel Seeds
Salt & Pepper to taste

Throw everything in a Crock Pot and stir.  Cook on low for 4 to 6 hours.  It's smelly but tasty.  :)

This is part of Full Plate Thursday.


  1. I have been waiting for you to post this recipe. My Engineer will thank you for it!

  2. Pary,
    You are one busy woman, I can't keep up with you. I would just love your recipes and want to try some soon! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen

  3. Thanks ladies! This is really hardy (and pungent) dish.


Your turn! Let me know what perfectly practical comments you have.

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