Slow-Cooker Pork, Sauerkraut and Kielbasa
Delight the hearty eaters in your life with this, the ultimate meat and potatoes dish. Actually, we should say meats, since it contains both country-style pork ribs and kielbasa sausage, which taste mighty fine served alongside creamy Yukon Gold potatoes. Keeping all those richly-flavored ingredients in check, is the zesty Dijon marinade and tangy sauerkraut. So while this certainly is not a light meal, it is well-balanced. The only thing it might be missing is a slice of brown rye bread and a stein of your favorite Oktoberfest brew. Prost!
Ingredient
- 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
- 1 medium onion, chopped
- 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
Direction
- Spray 5-quart slow cooker with cooking spray.
- In slow cooker, place potatoes, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Toss to coat.
- Season ribs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet, heat oil over medium-high heat; cook ribs in oil, turning occasionally, until browned. Transfer to large bowl.
- Add onion to skillet with drippings, stirring 5 to 6 minutes, until lightly browned. Transfer to slow cooker. Add broth to skillet; heat to boiling, scraping up any brown bits on bottom of skillet. Add to slow cooker.
- Add kielbasa and mustard to pork in bowl. Toss to coat.
- Arrange pork and kielbasa on top of onions in slow cooker.
- Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
- Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.
