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Slow-Cooker Pork, Sauerkraut and Kielbasa
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Prep Time:
25 minutes
Total Time:
6 hours 25 minutes
Indulge in a hearty meat and potatoes dish featuring country-style pork ribs, kielbasa sausage, and creamy Yukon Gold potatoes marinated in zesty Dijon and tangy sauerkraut. Pair with brown rye bread and your favorite Oktoberfest brew for a satisfying meal. Cheers!
Ingredients:
  • 1 lb Yukon Gold potatoes, cut into 1 1/2-inch pieces
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 3/4 lb boneless country-style pork ribs
  • 1 tablespoon vegetable oil
  • 3/4 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 package (14 oz) kielbasa sausage, cut into 2-inch slices
  • 2 tablespoons Dijon mustard
  • 1 jar (16 oz) sauerkraut, drained
Instructions:
  • Grease a 5-quart slow cooker with cooking spray.
  • Coat potatoes in slow cooker with thyme, salt, and pepper.
  • Sprinkle ribs with the rest of the salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Brown ribs in the hot oil, turning occasionally. Transfer the ribs to a large bowl.
  • Saute the onions in the skillet with the drippings for 5 to 6 minutes until they are nicely browned. Transfer the onions to the slow cooker. Heat the broth in the skillet until boiling, making sure to scrape up any brown bits on the bottom. Add the broth to the slow cooker.
  • Combine the kielbasa and mustard with the pork in a bowl, and mix well until evenly coated.
  • Place the pork and kielbasa on top of the onions in the slow cooker to infuse the dish with rich flavors as it cooks.
  • Evenly layer sauerkraut on top of the meat, then generously sprinkle the remaining teaspoon of thyme over the sauerkraut.
  • Cover and simmer on Low heat setting for 6 to 8 hours, until the ribs and potatoes are fork-tender.

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