Constant rain and grey skies lend themselves to a hearty stew dinner. When we were in Austria and the Czech Republic we loved the rugged German-inspired food. I also adore my slow cooker and like to use it whenever possible. Here is a pretty simple slow cooker dinner to transport us back to that amazing trip.
I adapted this recipe from The Cooking Mom to make it vegan! It took less than 20 minutes to prep the ingredients and get it all loaded into the slow cooker. I have a tiny slow cooker so my recipe follows suit. (Adjust quantities accordingly.)
2 links Tofurky kielbasa sausage, sliced into 2 inch pieces
1-2 c sauerkraut
2 Yukon gold potatoes
1 sm or half of a large sweet potato
2 apples, cored
2 bottles (12 ounces) beer
1/4 cup brown sugar
1 tablespoon caraway seeds (optional)
Use the slicing blade on your food processor (or a knife) to slice the potatoes, onion, and apples.
Put it all into the crock pot and add sausages. Cover with sauerkraut. Measure in the brown sugar and caraway seeds. Pour beer over the top of the mixture.
Put the lid on the slow cooker and cook on low for 4 to 6 hours or on high for 2 to 3 hours or until the potatoes are tender.
The whole house smelled amazing all afternoon. The caraway really added a ton of aroma. So much so that I was practically starving by the time 6pm rolled around and Mr. got home from work.
This stew ended up being so filling I couldn’t finish that bowl! The flavors of the sauerkraut and beer melded into a tangy deliciousness. And the sausage. Oh my, the sausage. It just soaked up all that goodness and ran with it. Whoa. Bonus: the veggie sausage didn’t disintegrate! I think it could have used a bit of pepper and maybe next time I would rinse some of the kraut off but otherwise it was great as-is. Definitely perfect on this high 30’s night!