← Close Menu

Close Menu →

Recipes: Old World Sauerbraten and Smoked Sausage Oktoberfest



  • 3 1/2- to 4-pound beef rump roast
  • 1 cup water
  • 1 cup vinegar
  • 1 lemon sliced but unpeeled
  • 10 whole cloves
  • 1 large onion, sliced
  • 4 bay leaves
  • 6 whole peppercorns
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 12 gingersnaps, crumbled

Place meat in a deep ceramic or glass bowl. Combine remaining ingredients except gingersnaps; pour over meat. Cover and refrigerate 24 to 36 hours turning meat several times during marinating.

Place beef in slow cooker. Pour 1 cup marinade over meat.

Cover. Cook on low 6 to 8 hours. Remove meat and place on a platter; cover with foil. Strain meat juices and return to pot. Turn to high. Stir in gingersnaps. Cover and cook on high 10 to 14 minutes. Slice meat. Pour sauce over meat.

Serves 8 to 10.

-- "Fix-It and Forget-It Big Cookbook: 1,400 Best Slow-Cooker Recipes" by Phyllis Pellman Good (Good Books, 2008, $29.95)



  • 1 pound Hillshire Farm Smoked Sausage (any variety) cut into 4-inch pieces
  • 1 tablespoon butter
  • 1 medium onion, cut into wedges
  • 2 16-ounce cans sauerkraut
  • 2 medium apples, cut into wedges
  • 10 ounces diced or sliced refrigerated potatoes
  • 1 cup apple juice
  • Salt and pepper

Brown sausage in butter in a 1 1/2-quart Dutch oven. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with apple juice, salt and pepper to taste.

Cover tightly and simmer over low heat, stirring once. Cook 20 to 30 minutes or until potatoes test done.

Serves 4 to 6.

Note: We used about 10 ounces frozen cubed potatoes. We used refrigerated bags of sauerkraut instead of canned sauerkraut and we drained most of the juice.