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!