Slow Cooker Sausage and Sauerkraut Sandwiches

Course: Main Course

Cuisine: American

Prep Time: 10 minutes

Cook Time: 4 hours

Total Time: 4 hours 10 minutes

Servings: sandwiches

Calories: 370kcal

Author: Melanie Bauer | Melanie Makes

These eight ingredient Slow Cooker Sausage and Sauerkraut Sandwiches are the most hands off recipe ever. Perfect for game day or any night of the week.

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Ingredients

28 ounces smoked sausage sliced into 1/2" pieces on the diagonal
28 ounce can diced tomatoes drained
32 ounces sauerkeraut drained
16 ounces baby portabella mushrooms sliced
1 onion halved and sliced
2 red bell peppers julienned
2 tablespoons brown sugar
1 teaspoon pepper
6 cloves garlic minced
12 sausage or hot dog rolls

Instructions

In a six quart slow cooker, add sausage.
TIP: Although totally unnecessary, if you'd like to add an additional layer of flavor, you can brown the sausage before proceeding to the next step.
I like to make this recipe in this slow cooker – it comes in 4, 6 or 8 quart options – or using the slow cooker function of my Instant Pot. If using your Instant Pot, you’ll want to use the tempered glass lid instead of the top that comes with it and is used for pressure cooking.
Add tomatoes, sauerkraut, mushrooms, bell peppers and onion.
Add brown sugar, pepper and garlic.
Gently stir ingredients together.
Cook on HIGH two hours or on LOW four hours.
Serve filling in a sandwich roll.
TIP: Depending on the brand of tomatoes used, you may want to add a bit of salt to the sausage mixture prior to serving.

Nutrition