Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Hot sauerkraut and sausage

Jerry Stratton, September 2, 1995

This recipe uses all of the strengths of the crockpot: mix it all up and let it sit for however long you wish.

Servings: 6
Preparation Time: 13 hours

Ingredients

  • 1 32 oz jar of sauerkraut
  • 1 pound polish sausage, sliced and browned
  • 1/2 cup quinoa
  • 1 diced jalapeño
  • 1 diced onion
  • 6 cloves garlic, minced
  • 1 tblsp fresh cilantro
  • 1/2 tsp whole fennel
  • 1/2 tsp black pepper
  • water

Steps

  1. Put everything into the crockpot.
  2. Put in almost enough water to cover the ingredients.
  3. Leave crockpot on low for twelve hours.

The quinoa could probably be replaced with rice. It is used mainly as a thickener. If even more thickness is desired, add 1/4 to 1/2 cup quinoa an hour before completed, and leave uncovered on high for one hour.

  1. <- Jamaican rice
  2. Pizza dough ->