A kind of mosh of sausages and kraut, we started throwing the kitchen sink in this one years ago and love it!
What you need
- 1 Link of Kielbasa, sliced into 3" lengths
- 4-5 Links of Bratwurst
- 4-5 Links of Knackwurst
- 1 medium yellow onion, halved and thinly sliced
- 2 pounds sauerkraut, drained
- 1 Pound of potatoes, thickly cubed
- 1-2 cups low-sodium chicken broth
- 5-10 Peppercorns
- 2 Bay Leaves
- 5 Juniper berries
Instructions
- Put the sauerkraut into the cooker
- Place the potatoes on top of the kraut
- Snuggle the bratwurst and kielbasa into the nest of kraut and potatoes
- Add to the nest, the broth, until just covered.
- Meanwhile, put spices in a baggie and hammer them into a nice crumble.
- Place the hammered spices in a loose, leaf tea "dunker" (usually has a small chain attached, with 2 halves that close fit together) Put the dunker in the pot.
- Start the cook on high for about 3 hours (or until the sausages are tender and plumb. Do not cook them until they are starting to split and mush up, but soft and tender is the goal.
- Add the Knackwurst and cook another 30-45 minutes, until tender.
- A final touch: throw the sausages on the grill, or skillet, just long enough to add some grill marks and "tighten" up the casings.
You know the rest, a nice kaiser roll and the mustard of your choice!