Slow Cooker_ The Best Cookbook Ever - Diane Phillips [106]
10 bratwurst
Two 12-ounce bottles dark lager or your favorite beer
melt the butter in a large skillet over medium-high heat. Add the onions and caraway seeds and sauté until the onions begin to turn golden.
add the sugar and mustard and stir to blend. Tr ansfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours, until the brats are cooked through.
serve the brats and sauerkraut from the slow cooker.
serves 8
Pushcart Sausage and Peppers
Walk along the streets of New York and you will smell grilled Italian sausages with onions and peppers being served at pushcarts on nearly every street corner. The cooked sausages are stuffed into rolls and covered with the onions and peppers, which have cooked down until they are almost melted. In the slow cooker, the sausage seasons the peppers and onions as they become sweet with the long, slow cooking.
2 tablespoons extra-virgin olive oil
1½ teaspoons salt
½ teaspoon freshly ground black pepper
1 tablespoon light brown sugar
2 tablespoons tomato paste
2 medium onions, cut into half rounds
3 medium red onions, cut into half rounds
2 medium red bell peppers, seeded and sliced
2 medium yellow bell peppers, seeded and sliced
2 medium orange bell peppers, seeded and sliced
3 pounds sweet Italian sausages
mix the oil, salt, pepper, sugar, and tomato paste in the insert of a 5- to 7-quart slow cooker. Add the onions and bell peppers and toss to coat.
add the sausages, cover, and cook on high for 5 hours, until the sausages are cooked through. Skim off any fat from the sauce.
serve from the slow cooker set on warm.
serves 6–8
Smoky Sausage in Barbecue Sauce
In the area around Charleston, South Carolina, barbecue shacks serve a mustard-based sauce that is delicious when paired with smoked sausages or pulled pork. Serve the sausages on rolls with plenty of cooling slaw.
2 cups yellow mustard
1 cup apple cider
¾ cup firmly packed light brown sugar
¼ cup molasses
1 tablespoon sweet paprika
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
½ teaspoon ground white pepper
3 pounds smoked sausages, such as kielbasa, cut into 3-inch lengths
6 to 8 hot dog rolls
mix the mustard, cider, sugar, molasses, paprika, Worcestershire, cayenne, and white pepper in the insert of a 5- to 7-quart slow cooker.
add the sausages, pushing them into the sauce, cover, and cook on high for 4 hours, until the sausages are heated through and the sauce is thickened.
serve the sausage in hot dog rolls with some of the sauce.
serves 6–8
Old-Fashioned Franks and Beans
Known as “beanie weenies” in New England, no household would go through a weekend without this dish! The franks float in the baked beans, flavoring the sauce, and the whole deal is served with plenty of steamed brown bread on the side. The cooker does a great job with baked beans. This is the recipe from my grandmother on my Irish side, hence, no basil or Parmigiano in the recipe!
2 cups small dried white beans, soaked overnight in water to cover and drained
6 strips thick-cut bacon, cut into 2-inch pieces
2 medium onions, finely chopped
1 clove garlic, minced
5 cups vegetable broth
¼ cup dark molasses
¼ cup yellow mustard
2 tablespoons light brown sugar
1 teaspoon dried thyme
¼ teaspoon ground ginger
2 teaspoons salt
1 bay leaf
12 premium all-beef hot dogs (see savvy)
add the soaked beans to the insert of a 5- to 7-quart slow cooker. Cook the bacon in a medium skillet over medium heat until it renders some fat. Add the onions and garlic and sauté until the onion is softened.
add 1 cup of the broth to the skillet and scrape up any browned bits from the bottom of the pan. Transfer the contents of the skillet to the slow-cooker insert. Add the remaining 4 cups broth and the remaining ingredients. Cover and cook on low for 10 hours, until the beans are tender.
serve the