Sausage & Kraut Buns
PREP: 20 min. COOK: 4 hours MAKES: 12 servings
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.