Reviewed: Jan. 10, 2008

I made this last night and instead of putting it in a crockpot I use a large stock pot on the stove. Still turned out good. I cooked it for 1 1/2 hours. I however did not use 1/4 c. of brown sugar..I use 1/8 c. It was just perfect for us. Next time I am going to drain the kraut and cut it into smaller pieces. I just got introduced to this concept at a local hot dog shoppe around here and it's just so good. It too has the sweet taste that this one has.

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wv_mtnr_cook_78

Cooking Level: Expert

Living In: Morgantown, West Virginia, USA

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Reviewed: Jan. 1, 2008

I make this recipe every New Year's Day for my family. I couldn't stand this stuff as a kid, but I love it today (and so does the hubby)! One change I make is using thinly sliced apples instead of the onions. I also RINSE my sauerkraut lightly in strainer. Other variations we also love is using kielbasa or beef smoked sausage. I cut pieces into 1/2", layer a small amount of sauerkraut on bottom of crockpot, then some sliced sausage, then thinly sliced apples, then small amount of brown sugar. I repeat this until everything is inside. I always end with sauerkraut on top so the sausage doesn't become hard and overcooked. Before eating salt and pepper to taste. It's even better the NEXT day!

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Dec. 4, 2007

I have to start off by saying I hate saurkraut and the smell of it. What was I thinking?! Serves me right. My husband loved this, but thought there was too much saurkraut in it. I think its a great recipe, but I dont know that I'll make it again becuase I don't care for the smell...but that's just me.

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goochgirl

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Reviewed: Nov. 8, 2007

Used fresh polish kielbasa. Found the smoked variety a bit salty. Added thinly sliced apple to the recipe. Also added a bit of celery seed.

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TRUTKOWS

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Reviewed: Jul. 30, 2007

My fiance' and I love this recipe! We make this at least a few times every month!

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KATIEBUG622

Cooking Level: Intermediate

Home Town: Conway, Arkansas, USA

Living In: North Little Rock, Arkansas, USA

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Reviewed: Apr. 11, 2007

I've taken this to potlucks at work several times and it is always a hit. The brown sugar mellows the "krauty" flavor enough to please pickier coworkers. Instead of ground sausage, I've sliced up either smoked sausage or kielbasa. It's very good.

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EWHALING

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Reviewed: Oct. 27, 2006

Excellent recipe, one we have used for several years..just never with the turkey sausage till now. We always layer the top with canned biscuits for the last 20 minutes. Delicous.

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FiremansWifey

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Reviewed: Oct. 1, 2006

Good but a little bland. I used hot Italian sausage and added some potatoes to add flavour. may experiment further but will try again.

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walleye

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Reviewed: Jul. 7, 2006

Great for kielbasa sausage. I added a tablespoon or two ( I didn't measure; just squirted some in) of dijonaise mustard and it seemed to help sweeten the taste of the kraut. I also used the bagged type of kraut, which seems to lend better flavor than the canned or jarred types.

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Amber

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Sterling Heights, Michigan, USA

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Reviewed: Dec. 8, 2005

This was fairly average in my opinion, but I served it at a party and it was gone in a few minutes and I got several compliments (I trippled the recipe for the party). This was SUPER easy and very economical. My complaint was, that I did add a few (3 small) diced potatoes to this (as someone suggested) and after 3 hours on high, they weren't finished cooking, so it went another hour or two on low, and by then, the potatoes and kraut were done, but the sausages were WAY overcooked. I think next time I'd add the sausages in the last 2 hours of cooking, and then everything would be done at the right time.

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BLANKIN

Cooking Level: Professional

Home Town: St.Thomas, Ontario, Canada

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 23, 2005

Great recipe. I used turkey sausage links and added a potato cut into 1/4 inch pieces. Very good flavor. Easy. Will make again.

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Pooh101

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Reviewed: Oct. 15, 2005

This recipe was fantastic! I used Eckrich smoked sausage instead and it was still great!!! Thanks for posting

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dayica

Cooking Level: Expert

Home Town: Sarnia, Ontario, Canada

Living In: Centerville, Ohio, USA

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Reviewed: Aug. 8, 2005

Lovely! I had a package (plastic tube type stuff) of breakfast type sausage 12 oz. and reduced the recipe using the calculator to 3 servings. I slit a hole near the crimp in the sausage and squirted it out in a loop around the crock and it turned out wonderfully! Other than that I followed the recipe to the letter (using the 3 servings measurements as a guideline) but added a few ounces of water before turning it to low. Turned out great! I also used about half a jar of sauerkraut (usually 32 oz.) and added all of the juice.

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Jillbeast

Cooking Level: Intermediate

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Reviewed: Jun. 2, 2005

Delicious! The onion and brown sugar give it just the right flavors. I used polish sausage and chopped the onion. Will be making this again!

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lilypads

Cooking Level: Expert

Home Town: Milton, Nova Scotia, Canada

Living In: Yorkton, Saskatchewan, Canada

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Reviewed: Feb. 19, 2005

it doesn't get any easier (or taste better) than this!

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MZUNDERCOVER

Cooking Level: Expert

Home Town: Elyria, Ohio, USA

Living In: Oberlin, Ohio, USA

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Reviewed: Nov. 22, 2004

I also used Polish sausage (the reduced fat type) ..Made great sandwiches.

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GRAMMABEA

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Reviewed: Sep. 30, 2004

I think this recipe would be fantastic using Italian or Polish sausage & adding a few diced potatoes. The kraut, onions, & brown sugar tasted very good. Unfortunately I used the ground pork sausage & I did not care for it.

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BAMATT

Home Town: Pelham, Alabama, USA

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Reviewed: Dec. 27, 2003

Very good, My husband even liked it and was leary at first. I think that i want to try it with bratwurst next time :) I took the advice of kiebasa this last time.

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JUSTARUAL

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Reviewed: Dec. 25, 2003

This was a very good stew. The flavors blended nicely. I recommend using a not very sour brand of sauerkraut - a sweet and sour would be a good blend, but I couldn't find it when I was shopping.

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