Ingredients
Scale
- 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, drained
- 2 cans (14 ounces each) sauerkraut, rinsed and drained
- 1/2 pound sliced fresh mushrooms
- 1 large sweet pepper, thinly sliced
- 1 large onion, halved and thinly sliced
- 2 tablespoons brown sugar
- 1/2 teaspoon pepper
- 2 packages (14 ounces each) smoked sausage, sliced
- 12 pretzel sausage buns, warmed and split partway
Instructions
- In a 5- or 6-quart slow cooker, combine the diced tomatoes, sauerkraut, sliced mushrooms, sliced sweet pepper, sliced onion, brown sugar, and pepper. Mix well.
- In a large skillet, sauté the sliced smoked sausage over medium-high heat until lightly browned, about 5 to 7 minutes.
- Stir the browned sausage into the tomato and vegetable mixture in the slow cooker.
- Cover and cook on low for 4 to 5 hours.
- After cooking, stir the mixture well.
- Serve the sausage and sauerkraut mixture in warmed pretzel buns.
Notes
For added flavor, consider topping the buns with mustard, shredded cheese, or chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free sausage and buns)
Nutrition
- Serving Size: 1 bun with filling
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg
Keywords: sausage, sauerkraut, buns, slow cooker, easy recipe