A delightful twist on a classic dish, combining savory sausage with tangy sauerkraut and sweet apples.
Cook the bacon in a frying pan until crispy, then remove and set aside.
Cooking the bacon until crispy ensures it adds a delightful crunch to the dish.
Add the flour to the bacon drippings and stir to create a roux.
Stir constantly to prevent lumps and achieve a smooth consistency.
Mix the sauerkraut into the roux and combine well.
Ensure the sauerkraut is well-drained to avoid excess liquid in the dish.
Transfer the sauerkraut mixture to a slow cooker and add the cooked bacon.
Layering the ingredients evenly ensures consistent cooking.
Add the sausage, apples, beer, brown sugar, and caraway seeds to the slow cooker and mix.
Cut the apples into uniform slices for even cooking.
Cover and cook on low for 7-9 hours or on high for 3-4 hours.
Cooking on low allows the flavors to meld together beautifully.
Serve warm with your choice of side, such as mashed potatoes or crusty bread.
Garnish with fresh parsley for a pop of color and freshness.
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