Recipe
Ingredients
- 6 small new red potatoes (or 4 medium) (washed and cut into quarters)
- 14-16 ounce polish sausage (cut into 1-inch slices)
- 2 cups red or green peppers (coarsely chopped)
- 1 cup yellow onion (coarsely chopped )
- 14 ounce can sauerkraut, including juice
- 1 tablespoon caraway seeds
Instructions
- Parboil potatoes in just enough water to cover until they begin to soften. Drain and discard water.
- Add potatoes to the other ingredients in a 5-6 quart slow cooker. Cook until potatoes are soft, on high for about 2 hours or low for about 4 hours.
- Stove Top directions: add potatoes back to the pot with other ingredients, cover and cook on medium low for about 1 hour stirring once or twice.
- Pressure Cooker directions: do not preboil the potatoes - add all ingredients to the pressure cooker. Cook at high pressure for 10 minutes (12 minutes for medium, 15 minutes for large). Let sit for 10 minutes then release the remaining pressure.