Crock Pot Sunday- Sauerkraut, Potatoes and Polish Sausage EDITED (with pictures)

Here's what I did...  I have note at the end of how I'd totally make this recipe different if I make it again... which I might to see if my ideas is a good one.

Cut 3 strips of bacon in small pieces and fry until crisp.  (Why so few strips?)  I used 4 and I would again. 

Drain bacon pieces, reserving drippings, and put to side.
Can't go wrong with fried bacon.

Sprinkle 2 T flour in bacon dripping (politically correct word for bacon grease, I suppose.) and blend well with a whisk.

Stir in 1- 32oz jar of sauerkraut, and return bacon.  Transfer to slow cooker. 
I wasn't sure if I should drain it or not.  I've never cooked with sauerkraut before.  Hmmm.  Any suggestions?

Add remaining ingredients.  Stir in  3 small potatoes- cubed, 2 small apples- cubed, 3T brown sugar, 1 1/2 t caraway seeds, 2.5 lbs. Polish sausage- cut into 3 in. pieces, 1/2 c water.

Cover and cook on low for 6-8 hours. 

So, if I were to make this again, I would...

1. Ditch the potatoes and add more apples.  The potatoes were VERY SALTY!
2. Rinse and drain the sauerkraut to avoid more saltiness.
3. Use a pork/blend sausage.  I picked an all beef sausage and it was very heavy. 
4. Heat a cooked sausage in a pan.  The sausage was too soft and mushy by the time it was all cooked.  It doesn't take long to heat sausage in a pan.  I can do it in the 15 minutes it takes to  cook the rice.
5. Just put the sauerkraut, bacon and apples in the crock pot and serve as a side to the Polish sausage and steamed rice.
6. I totally forgot about a green vegetable... green beans or peas should have gone nicely.  Suggestions?

You Can't Win Them All - Sausage in Tomato Sauce

A few weeks ago I made dinner for a guest.  I don't usually like cooking for other people.  My biggest mistake tonight was not being sure what I wanted to cook.  I had all the right ingredients but too many questions.  Do I want the onions sliced thick or thin?  Should I cut the sausage or cook it whole?  Do I want tomato paste or sauce? Do I pair it with pasta or rice?  I had too many questions and it seems I chose wrong on all counts. 

• I sliced one onion, chopped 3 celery stalks and minced 3 cloves of garlic and sauteed them in olive oil. 
• I sliced the sausage in half and then cut pieces.  I should have probably left the sausage whole to contain the sausage flavor and juices.

 

 

 

Once I committed to rice I chose to use tomato paste thinking a thicker sauce would be better.  I forgot the sausage would itself be a rich flavor and the intense flavor of the paste overpowered the dish.  I tried to save it with a 1/2 c white wine, but I really just needed to add water, which I did later. 

The flavor was too strong, the pieces of meat were too small and by the end of the meal I was unsatisfied.  Unfortunately for our guest, you can't win them all!