by Kathy H

Created on: September 17, 2008

Hot Dog and Kraut Supper

This savory supper is ideal for either small or large families. Double the ingredients and use a larger slow cooker if you have a big family, or if you want leftovers to heat up for another meal at another time. There are several variations on this recipe after the original one. If you love sauerkraut, you are going to appreciate the aroma from this meal as it cooks.

4 medium potatoes
1 package low sodium hot dogs
1/2 small onion chopped
1 small can sauerkraut
1 cup low salt chicken broth
1/4 tsp. carraway seeds if desired

Plug the slow cooker in and turn it on to low. Peel the potatoes and cut them into small cubes. Put them into the slow cooker. Cut the hot dogs into quarters and layer them on top of the potatoes. Add the chopped onion.

Open the can of sauerkraut, pour it into a large strainer and rinse and drain it well. Put the sauerkraut on top of the onion. Sprinkle it with the carraway seed if desired. Add the chicken broth.

Cover the slow cooker and turn it onto high. Cook for 2 to 4 hours or until the potatoes are fork tender. Turn off the slow cooker and serve. Goes well with slices of buttered rye bread.

Variation 1

Substitute chunks of smoked sausage or kielbasa for the hot dogs. Proceed as directed.

Variation 2

Substitute cubes of cooked smoked ham for the the hot dogs. Proceed as directed.

Variation 3

Substitute several cans of Vienna sausages for the hot dogs. Proceed as directed.

Slow Cooker Ribs and Kraut

1 package country style spare ribs
1/2 small onion chopped
1 small clove garlic minced, if desired
1 rib celery including leaves, cut into chunks
1 small can sauerkraut
1 tsp. dried parsley flakes
1 cup low salt chicken broth
salt
pepper

Plug the slow cooker in and turn it on to low. Put the onion, garlic and celery into the bottom of the slow cooker. Trim the excess fat from the ribs and if desired, de bone them and cut them in half. Put them into the slow cooker. Season with salt and pepper and sprinkle with the parsley flakes. Add the chicken broth.

Open the can of sauerkraut, pour it into a large strainer and rinse and drain it well. Put the sauerkraut on top of the ribs.

Cover the slow cooker and turn it onto high. Cook for 4 to 6 hours or until the ribs are fork tender. Turn off the slow cooker and serve the ribs and sauerkraut alongside fluffy mounds of mashed potatoes. The broth can be spooned over the potatoes if desired.

If you are preparing instant mashed potatoes to serve with this meal, substitute some of the juices in the bottom of the slow cooker for some of the liquid used in preparing the potatoes.

Learn more about this author, Kathy H.
Click here to send this author comments or questions.