Ingredients
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, drained2 cans (14 ounces each) sauerkraut, rinsed and drained1/2 pound sliced fresh mushrooms1 large sweet pepper, thinly sliced1 large onion, halved and thinly sliced2 tablespoons brown sugar1/2 teaspoon pepper2 packages (14 ounces each) smoked sausage, sliced12 pretzel sausage buns, warmed and split partway
Preparation
In a 5- or 6-qt. slow cooker, combine first 7 ingredients. In a large skillet, saute sausage over medium-high heat until lightly browned. Stir into tomato mixture.
Cook, covered, on low 4-5 hours, until vegetables are tender. Serve in buns.
