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Slow Cooker Kiszka or Blood Sausage
Author Lynn / Turnips 2 Tangerines
- 1 pound blood sausage
- 4 to 6 russet potatoes, scrubbed and sliced
- 1/2 large onion, sliced
- 1 14 oz can sauerkraut, undrained
- 1/2 teaspoon season salt
- 1/4 teaspoon black pepper or to taste
In slow cooker, layer sliced potatoes, onion and sauerkraut. Season with seasoned salt and pepper.
Slice blood sausage or kiszka in 4 places, slicing only 1/4-inch deep. Cook on low 6 hrs or on high 3 to 4 hours.