Instructions
In a small bowl, add mushrooms and boiling water; let soak while preparing the crockpot. Over medium-high heat, in a large skillet, add pork. Cook
until it browns, turning occasionally, about 6 minutes. Transfer to a 6 quart slow cooker. Add bacon and onion to the skillet, cooking until browned, about 4 minutes, stirring occasionally. Add onion and
bacon to slow cooker, along with sauerkraut, carrots, apples, garlic, and caraway seeds. Transfer the mushrooms, using a slotted spoon, to a sieve. Rinse with cold water. Chop mushrooms on a cutting board
. Pour mushrooms soaking liquid into the skillet, taking care to discard any grit on the bottom of the bowl. Add wine and tomato paste to the skillet, stirring to dissolve the paste. Add mushrooms to the
slow cooker; then pour wine mixture over the pork and the vegetables, topping with sausage. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours, until pork and vegetables are tender.
Nutritional information per serving (1 cup stew with 1 piece sausage): 278 Cal, 10 g Fat, 3 g Sat Fat, 0 g Trans Fat, 78 mg Chol, 1,139 mg Sod, 20 g Carb, 6 g Fib, 27 g Prot, 68 mg Calc. Light points:
6
|
