Crock-Pot SCCPVC609-SC Owner's Manual And Cooking Manual page 20

Beef and Pork
Smoked Sausage Gumbo
3 cups chicken broth
3 14 ½ oz. cans diced tomatoes
¾ cup flour
2 Polish sausages, cut into ½ inch pieces
2 onions, diced
2 green peppers, diced
4 stalks celery, chopped
1 tsp. dried oregano
1 tsp. dried whole thyme leaves
½ tsp. ground red pepper
2 cups uncooked long-grain white rice
Combine the chicken broth and tomatoes in the Crock-Pot
Cooker. Add the flour, sausage, onion, pepper, celery, carrot, oregano,
thyme and ground red pepper to the stoneware and stir well. Cover and
cook on Low for 8 to 10 hours.
Recommended Unit Size: 3 - 6 Quarts.
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Smoked Sausage with Cabbage and Apples
1 ½ lbs. smoked sausage, cut into 2 inch lengths
3 cooking apples, thickly sliced
½ head of red cabbage, shredded
1 onion, sliced
½ cup brown sugar
1 tsp. salt
½ tsp. black pepper
½ cup apple juice
Layer the sausage, apples, cabbage and onion in the Crock-Pot
Cooker in the order listed above. Sprinkle the brown sugar, salt and black
pepper on top. Pour the apple juice over all the other ingredients, do not
® Slow stir. Cover; cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
Recommended Unit Size: 3 - 6 Quarts.
Beef and Pork
Slow
®
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