Slow-Cooker Sausages With Sauerkraut and Potatoes

I hate to be negative and not sure if you will see this. I think vegetarian sausage was the wrong choice to use with this recipe.

Made this today. Used only the 1/2 cup of broth because we did not have any dry white wine and Idahos because that'w what I had. We really like this. It's my recipe from now on for sausage, kraut, and potatoes, which I had always made using only those 3 ingredients. I have found the the sausage makes or breaks it, and use only Eckrich Smoked Sausage or Kielbasa. Others I've tried tasted awful. Thanks for a great recipe.

Last week I made this dish for my husband and myself. We loved it. Sausage and sauerkraut quality make all the difference. I could stand a little more liquid in it, but I'm beginning to think that age is making my pot run hot. This recipe is easy, comforting, and delicious.

I like this recipe, but I did change it a little. I used polish sausage instead of brats. Also, I didn't have any broth or dry white wine on hand, so I used chicken stock and my favorite beer instead. I didn't drain the sauerkraut, just used a fork and pressed it gently against the inside of the jar as I was scooping it out. Added a little dried thyme too. It turned out well!

This recipe was good, but could use some work. The fact that the sauerkraut was drained left for very little liquid in the pot. If I made it again, I would definitely beef up the liquid by pouring in a beer.