2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, drained
2 cans (14 ounces each) sauerkraut, rinsed and drained
1/2 pound sliced fresh mushrooms
1 large sweet pepper, thinly sliced
1 large onion, halved and thinly sliced
2 tablespoons brown sugar
1/2 teaspoon pepper
2 packages (14 ounces each) smoked sausage, sliced
12 pretzel sausage buns, warmed and split partway
1. In a 5- or 6-qt. slow cooker, combine first 7 ingredients. In a large skillet, saute sausage over medium-high heat until lightly browned. Stir into tomato mixture.
2. Cook, covered, on low until vegetables are tender, 4 to 5 hours. Serve in buns.
This recipe has become a regular at our church potlucks. Let's just say I'm "in trouble" if I show up at a get-together and they don't appear! For a fun dinner spin, try these sausages and kraut over mashed potatoes.
TOTAL TIME: Prep: 20 min. Cook: 4 hours
YIELD: 12 servings.
1 sandwich: 468 calories, 23g fat (8g saturated fat), 44mg cholesterol, 1491mg sodium, 51g carbohydrate (12g sugars, 4g fiber), 17g protein.