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Non-Cattle Specific Topics
Every Thing Else Board
Have said it before and will say it again...
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<blockquote data-quote="Dusty Britches" data-source="post: 472855" data-attributes="member: 1900"><p>Since the liners came out, I use mine a bunch, too.</p><p></p><p>My favorite -</p><p></p><p>2 jars of sauerkraut, squeeze all the juice out</p><p>2 full links of smoked sausage, sliced into 1/4 inch slices</p><p>6 potatoes, cut into bite sized chunks</p><p></p><p>Put down 1/2 the sauerkraut, 1/2 the potatoes, then 1/2 the sausage. Repeat. Top with 3 fresh bay leaves. Pour 1 cup of water over the top.</p><p></p><p>Cook on low for 8 hours. Serve with rolls and bock beer (that's my favorite part).</p><p></p><p>Another secret I use - a light timer - turns on and off at specified times - so that if something I'm cooking only needs 4 hours, I can time it to finish cooking at 7 pm for dinner.</p></blockquote><p></p>
[QUOTE="Dusty Britches, post: 472855, member: 1900"] Since the liners came out, I use mine a bunch, too. My favorite - 2 jars of sauerkraut, squeeze all the juice out 2 full links of smoked sausage, sliced into 1/4 inch slices 6 potatoes, cut into bite sized chunks Put down 1/2 the sauerkraut, 1/2 the potatoes, then 1/2 the sausage. Repeat. Top with 3 fresh bay leaves. Pour 1 cup of water over the top. Cook on low for 8 hours. Serve with rolls and bock beer (that's my favorite part). Another secret I use - a light timer - turns on and off at specified times - so that if something I'm cooking only needs 4 hours, I can time it to finish cooking at 7 pm for dinner. [/QUOTE]
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