Reviewed: Oct. 19, 2008

Wonderful! I added 1 can of beer after the first 2 hours on high then turned it down to low and let it simmer for 4-5 more hours and then served over mashed potatos...the BEST dish or its kind and oh so simple...loved it!

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8 users found this review helpful

Reviewer:

NotJulia

Cooking Level: Intermediate

Reviewed: Oct. 17, 2008

Absolutely delicious! Easy to make & quick preparation and the family loved it, I have passed the recipe on...Im sure everyone will enjoy! Great work! Thank You!

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3 users found this review helpful

Reviewer:

LMF1128

Home Town: Yonkers, New York, USA

Reviewed: Oct. 15, 2008

A bunch of us at work get together and do an occasional slow cooker meal in 4 hours. We chose this one for Oktoberfest. We used Kruegerman All Natural Sauerkraut in the glass jar from the local German Deli and emptied the contents directly into the slow cooker without rinsing or adding additional water. Krugerman's sauerkraut tends not to be as salty in taste as the popular national brands. Based on a prior review we decided to chop the onions rather than slice them. This worked out well. 4 out of the 5 of us who participated would make this recipe again.

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3 users found this review helpful

Reviewer:

WERNER

Cooking Level: Beginning

Reviewed: Oct. 10, 2008

I never use to like sauerkraut but I really enjoyed this recipe. It's very filling!

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5 users found this review helpful

Reviewer:

journeyseeker

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

Reviewed: Oct. 5, 2008

I havent made this recipe yet, tho it is on my list of meals to make soon! I am from a german family however and have had variations of this recipe before. You can try pork chops instead of the sausage and use an apple (the sweetest ones work the best with the kraut) to give yourself healthier meal as sausage can be quite fatty at times! the result will be delish! ^_^

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7 users found this review helpful

Reviewer:

Jessica

Cooking Level: Expert

Home Town: Sikeston, Missouri, USA

Living In: Oxford, Mississippi, USA

Reviewed: Sep. 28, 2008

Very good/easy recipe. The first time I made it, I used 42 ounces of sauerkraut (which I thought was a little too much). However, when it was ready, I found myself eating fork-fulls of the sauerkraut (and I never really even like sauerkraut. A few tips: 1. Use extra brown sugar (3/4 cup)---it really does a number on the kraut! 2. Add some dijon to it (just a big ol' squirt of it). 3. Instead of cooking high for four hours, try it on low for 8-10 hours. 4. Ensure you stir it every 45 minutes or so. Thanks, Lisa---this is a great recipe!

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8 users found this review helpful

Reviewer:

JohnPrince2112

Reviewed: Sep. 23, 2008

Cooked this last night. I only had smoked beef (not pork) sausage. It was great. The skin around the sausage was tender, not tough like baked, and the sauerkraut was just perfect. I didn't have enough time to cook as long as directed so I cooked it on high for 2 and a half hours and it was so good. I will cook this again and often.

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5 users found this review helpful

Reviewer:

JoAnne

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Peachtree City, Georgia, USA

Reviewed: Aug. 5, 2008

SOOOOOOOOOO GOOD! My husband didn't even swallow his first bite without saying ummm. I was a little short on time so I cooked it on high for just over 2 1/2 hours and everything was done. It never got dry either.

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6 users found this review helpful

Reviewer:

mkubitski

Cooking Level: Intermediate

Reviewed: Jul. 10, 2008

Mrs. Morrison (3/17/08) totally changed the recipe, didn't she?! I wonder what she thinks of the original recipe. I'll take grannycancook's version. If it ain't broke, don't fix it.

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97 users found this review helpful

Reviewer:

PollyG

Reviewed: Jun. 27, 2008

All I had at home was a 32 oz. jar of sauerkraut, and I didn't feel like trying to figure the 12 oz. to take out, so I just used the whole jar and 2 pounds of sausage. I used keilbasa, since so many reviewers suggested the change. I kept the sugar at 1/4 cup, used one whole onion, and cooked according to recipe directions. It was FANTASTIC! My husband is not normally keen on sauerkraut, so I was a little worried he would just pick out and eat the sausage. He didn't, though! He said it was "surprisingly" good. He attributed the cut in acidity to the onions, but the secret ingredient that makes the sauerkraut really palatable is the brown sugar. You can't taste it per say, but it really makes a delicious difference. I served the concoction on hoagie rolls with brown mustard. So good! This recipe is definitely a keeper. Thanks!

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14 users found this review helpful