Ingredients
Units
Scale
- 1 1/2 – 2 pounds smoked kielbasa or sausage, cut into 1-inch pieces
- 28–32 ounces sauerkraut (with juice)
- 1 small onion, diced
- 1 large apple, diced
- 2 tablespoons Dijon mustard
- 2 teaspoons caraway or dill seeds
- Salt & pepper to taste
- 1 cup low-sodium chicken broth or water (for Instant Pot only)
- 1 tablespoon oil (for Instant Pot only)
Instructions
- Add all ingredients to slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours, LOW 4-6.
- Turn the Instant Pot to sauté. Once hot, add the oil and the sausage. Cook 5-7 minutes or until the sausage is browned on all sides. You may need to do this in batches. Remove the sausage and set aside.
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Put 1 cup of water in the bottom of the Instant Pot.
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Add the sauerkraut, apple, Dijon, in a single layer on the bottom of the IP.
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Cut the sausage into chunks and place it on top of the sauerkraut.
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Seal the IP. Cook it on Pressure Cook high for 15 minutes.
Notes
I used 1.75 pounds of smoked sausage & 28 ounces of sauerkraut
- Prep Time: 10 mins
- Cook Time: 3 hours