Sausage & Kraut Buns

PREP: 20 min. COOK: 4 hours MAKES: 12 serv­ings

Simple & Delicious - - SIMPLY SLOW COOKER - —Patsy Un­ruh, Per­ry­ton, TX

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 the sausage buns don’t ap­pear! We de­vour the leftovers served over a big scoop of mashed pota­toes.

cans (141/2 oz. each) no-saltadded diced toma­toes, drained cans (14 oz. each) sauer­kraut, rinsed and drained lb. sliced fresh mush­rooms large sweet pep­per, thinly sliced large onion, halved and thinly sliced

Tbsp. brown sugar tsp. pep­per pkg. (14 oz. each) smoked sausage, sliced

12 pret­zel sausage buns,

warmed and split part­way 2 2

1/2 1 1

2 1/2 2

1. In a 5- or 6-qt. slow cooker, com­bine first seven in­gre­di­ents. In a large skil­let, saute sausage over medi­umhigh heat un­til lightly browned. Stir into tomato mix­ture.

2. Cook, cov­ered, on low un­til veg­eta­bles are ten­der, 4-5 hours. Serve in buns.

PER SERV­ING 468 cal., 23g fat (8g sat. fat), 44mg chol., 1491mg sod., 51g carb. (12g sug­ars, 4g fiber), 17g pro.

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