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Slow-Cooker Pork, Sauerkraut and Kielbasa

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Slow-Cooker Pork, Sauerkraut and Kielbasa
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  • Prep 25 min
  • Total 6 hr 25 min
  • Servings 6
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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!
By Betty Crocker Kitchens
Updated Dec 19, 2019

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
  • 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
Make With
Make With
Progresso Broth

Steps

  • 1
    Spray 5-quart slow cooker with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    Add kielbasa and mustard to pork in bowl. Toss to coat.
  • 6
    Arrange pork and kielbasa on top of onions in slow cooker.
  • 7
    Spread sauerkraut over meat. Sprinkle remaining 1 teaspoon thyme over sauerkraut.
  • 8
    Cover; cook on Low heat setting 6 to 8 hours or until ribs and potatoes are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Kielbasa simply means “sausage” in Polish. Here it refers to a mild, smoky, U-shaped sausage that comes precooked and is widely available in the meat case of large grocery stores.
  • tip 2
    Country-style ribs are cut from the blade end of the loin, close to the pork shoulder. They are meatier than other rib cuts.
  • tip 3
    Potatoes are cooked in the bottom of the slow cooker where there’s plenty of liquid to prevent them from turning brown. Layering makes a difference in slow cooking, so we recommend always following recipe directions where this is concerned.
  • tip 4
    This dish is Oktoberfest in your slow cooker. Truly, it brings out the best of old-world flavors using the convenience of your new-world slow cooker. Serve this to a meat-loving crowd, on game day or when you find yourself feeding a gang of growing teens—but you don’t wait for any of these occasions. This is a deeply flavorful dish that’s delightful reheated the next day.

Nutrition

540 Calories, 32g Total Fat, 41g Protein, 23g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: About 1 1/2 cups
Calories
540
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
11g
55%
Trans Fat
1/2g
Cholesterol
130mg
43%
Sodium
1780mg
74%
Potassium
940mg
27%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
17%
Sugars
5g
Protein
41g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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