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Create Octoberfest in your slow cooker with this medley of pork ribs, kielbasa, sauerkraut, potatoes and apples. Serve with pumpernickel bread.
1 pound red potatoes, unpeeled, cut in 1-inch pieces
2 pound sauerkraut, drained and lightly rinsed
1 green apple, unpeeled, cored and coarsely chopped
1/4 cup McCormick® Onions, Chopped
1 1/2 pounds lean boneless country-style pork ribs
1/2 pound kielbasa or Polish sausage, cut in 1 1/2-inch pieces
3/4 cup apple juice
3 tablespoons brown sugar
1 teaspoon McCormick® Caraway Seed
1 teaspoon McCormick® Mustard, Ground
1/2 teaspoon McCormick® Allspice, Whole
Place potatoes in slow cooker. Mix sauerkraut, apple and chopped onions in large bowl; spoon half over potatoes.
Top with pork, kielbasa and remaining sauerkraut mixture. Mix apple juice, brown sugar and remaining seasonings in small bowl. Lightly stir mixture into sauerkraut. Cover.
Cook 8 hours on LOW or 4 hours on HIGH until meat and vegetables are tender.
For best results, do not remove cover during cooking.
(Amount per serving)