Crock Pot Beer and Brown Sugar Kielbasa with Sauerkraut

Everyone in my family is a fan of sauerkraut. I’ve loved sauerkraut as long as I can remember. The only down side is I feel like I’m constantly looking for new ways to use it in my cooking.


Luckily, the other day I saw a post  by The Brown Eyed Baker for a kielbasa recipe that used sauerkraut. She put a disclaimer in her post that she was NOT a fan of sauerkraut (which I don’t get at all (o: ), but loved this recipe.
I knew instantly that I had to give it a try.
Here is how I did mine:

  • 1 pound of kielbasa links (there was a total of 4 and I actually used Tofurkey Kielbasa)
  • 14.5 ounce can of crisp sauerkraut, drained
  • 1/2 cup of dark brown sugar
  • 12 ounces beer
  • 1/2 teaspoon of celery seed

Place the kraut, brown sugar, beer and celery seed in a 2 – 3 quart crock pot. Stir to incorporate.

Nestle the kielbasa in the kraut mixture. Place lid on and cook on high for 4 – 5 hours or on low for 8 – 10 hours.
Serve on buns with your favorite mustard or as is with a side of mashed potatoes.

This was truly delicious. It served the 3 of us perfectly, but could easily be doubled for tailgating, parties or simply more people. The sauerkraut was sweet and very complimentary of the kielbasa.
It made me feel like we were celebrating Oktoberfest too :o)

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