Slow-Cooker Chicken Sausage, Potatoes, Apples & Sauerkraut

Serves 2-3

Husband-Tested Recipe from Alice’s Kitchen

It was 8:30 a.m. and I was expecting my exercise buddy to arrive at 9 for our walk and weights workout.  By the time she arrived, I had prepped this meal for the slow cooker.  After our workout, I took a nice cool bath and then my hubby and I went into town to run errands.  By the time we got home, dinner was ready.  It tasted mighty good, but as with so many slow cooker meals, it’s quite “brown,” so be sure to serve a colorful fruit or veggie or a crisp green salad on the side.  The local tomatoes were ripe and ready, so I served those along with a slice of ZucchiniParmesan Loaf.  This recipe is a very loose adaption to the Braised Pork Chopswith Sauerkraut recipe from The Joy of Cooking. 

Cooking spray

1 (25 oz.) jar of sauerkraut (I used Bubbies Sauerkraut.)

2 apples, peeled, cored and thickly sliced

1 medium onion, peeled, halved and thickly sliced

2 teaspoons brown sugar (I used Sucanat. It is evaporated sugar cane juice, which has more nutritional value than refined sugar.)

¼ cup white wine

2 teaspoons dry mustard

¼ teaspoon freshly ground pepper

6 small red potatoes, a little larger than golf ball size, quartered

2-3 chicken sausage links, sliced in half lengthwise (I used Miller Chicken Sausage.)

Spray the inside of the slow cooker crock with the cooking spray.  (I used a small 2-quart slow cooker, but I’m sure you could use a larger slow cooker and double the ingredients if you have a bigger family.)

Drain off most of the liquid from the sauerkraut jar. (No need to press or squeeze.)  Add the sauerkraut to the slow cooker.  Add the apple and onion slices to the slow cooker.  Add the brown sugar, white wine, dry mustard and pepper.  Mix thoroughly.  Add the potatoes on top of the sauerkraut mixture.  Then place the chicken sausage on top of the potatoes.  Put the lid on the slow cooker and set the slow cooker to low.  Cook on low for about 6 hours or until the potatoes are tender.  (The sausages I used were precooked and so they are just heating up and flavoring the potatoes and sauerkraut.)  Remove the lid and serve. 

Broiled Zucchini with Yogurt Sauce

Recipe from Everyday Food Magazine

Husband-Tested in Alice’s Kitchen

Serves 4

I love zucchini because it’s just so versatile, especially as a side dish.  When my husband tasted this, he said, “Mmmm, it’s perky.”  I agree.  This turned out quite pretty too.  The sauce can be made in advance, so this would make good dinner party fare. You can even serve this as a side for Meatless Monday.  All the ingredients can be found at our community-owned grocery store, Lost River Market & Deli.

Ingredients

Olive Oil

4 zucchini

Kosher salt

Freshly ground pepper

1/3 cup Greek non-fat plain yogurt

1 Tablespoon fresh lemon juice

¼ teaspoon ground coriander

¼ teaspoon ground mustard

1 heaping Tablespoon sour cream (optional)

¼ cup fresh cilantro leaves

Heat broiler.  (I set mine to 550 degrees F.)  Brush a rimmed baking sheet with 1 Tablespoon olive oil.  Arrange 4 medium zucchini, halved lengthwise, in a single layer, cut side up.  Brush with olive oil and season with Kosher salt and freshly ground pepper.  Broil until zucchini are deep golden brown, about 8 to 10 minutes.

Meanwhile, in a small bowl, stir together 1/3 cup Greek non-fat plain yogurt, 1 Tablespoon fresh lemon juice, ¼ teaspoon ground coriander and ¼ teaspoon ground mustard.  (I added 1 heaping Tablespoon sour cream, but this is optional.)  Season with Kosher salt and freshly ground pepper.   (This can be made in advance and chilled.)

Transfer zucchini to a serving platter, drizzle with the yogurt sauce and sprinkle with ¼ cup fresh cilantro leaves.

Braised Pork Chops with Sauerkraut

Serves 4

Recipe from The Joy of Cooking

Adapted and Husband-Tested in Alice’s Kitchen

When the weather turned cold, I decided to dust off my old Joy of Cooking cookbook and make this recipe which I hadn’t made since Jim and I were practically newlyweds.  I remembered that the sauerkraut flavored with the applesauce, white wine and dry mustard was mouthwatering.  We invited our good buddies, Bob and Debbie, over to share this treat.  I used local pork from Lost River Market & Deli and served this dish with mashed potatoes, steamed broccoli and whole cranberry sauce. 

2 lbs. drained sauerkraut

2 cups applesauce

1 Tablespoon brown sugar

½ Tablespoon dry mustard

freshly ground pepper, to taste

6 slices chopped bacon

Kosher salt

freshly ground pepper

4 loin pork chops, 1 inch thick

¼ cup white wine

Preheat oven to 350°F. 

Mix together the sauerkraut, applesauce, brown sugar, dry mustard and freshly ground pepper in a large casserole dish.  Set aside.

Fry the bacon in a large skillet until crisp.  Remove bacon and set aside on a paper towel to drain.  Season the pork chops well with Kosher salt and freshly ground pepper.  Sear both sides of the chops in the bacon grease until brown.  Set chops aside.  Deglaze the pan with the white wine, scraping up any brown bits. 

Pour the deglazing liquid over the sauerkraut mixer and blend in well.

Place the pork chops on top of the sauerkraut mixer.

Cover and bake for 1 hour.