Ingredients:

  • 1 pound (450g) smoked sausage, sliced into ½-inch chunks
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 (14-ounce or 400g) can sauerkraut, drained and rinsed
  • 1 cup (240ml) low-sodium chicken broth
  • 1 teaspoon caraway seeds (optional)
  • 1 teaspoon ground black pepper
  • Salt to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Slice the sausage, dice the onion, and mince the garlic.
  2. Heat a large skillet over medium-high heat. Add the sausage and sauté until browned on all sides, about 5 minutes. Transfer to the slow cooker.
  3. In the same skillet, add the onion and garlic. Sauté until translucent, about 3-4 minutes. Transfer to the slow cooker.
  4. In the slow cooker, add the sauerkraut, chicken broth, caraway seeds (if using), and black pepper. Stir to combine everything thoroughly.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Check for tenderness and seasoning during the last 30 minutes of cooking.
  6. Taste and adjust seasoning with salt if necessary. Garnish with fresh parsley before serving.