Slow Cooker Kielbasa and Sauerkraut with Beer & Brown Sugar
This slow cooker kielbasa and sauerkraut is flavorful and made with just the addition of beer and brown sugar – easy, delicious and perfect for parties!
Two major disclaimers right off the bat:
#1: I have never been a fan of kielbasa.
#2: I am even less of a fan of sauerkraut.
Yet, I am hopelessly in love with this recipe. It doesn’t make logical sense. And yet, the stars somehow aligned. Could it be that beer and brown sugar make all the difference? (Spoiler alert: yes, yes it could.)
MY OTHER RECIPESYears ago, my husband and I went to his friend’s house for a 4th of July cookout. He mentioned there was kielbasa and sauerkraut (which I typically pass right over), and as a footnote said that they were cooked in beer and brown sugar. My ears shot up faster than a dog who hears a bread bag being rustled (or a peanut butter jar open, or a banana being peeled, AHEM). I had to try it, even though I still kind of thought I wouldn’t really be crazy about it. Forget being crazy about it, or even liking it, I loved it. Afterward, I was sorry that I had filled up on so many side dishes because I was dying for another sandwich but was too full.
How to Make Slow Cooker Kielbasa & Sauerkraut
A few months later, we were STILL talking about that darn kielbasa and sauerkraut, and since it was now football season (perfect for crock pot meals), we got the recipe from his friend to make ourselves. We have since made it, seriously, COUNTLESS times. I’ve lost track.
This recipe honestly couldn’t be any easier to make – less than 10 minutes to get everything into your slow cooker, and then let it do the work. As with most things like this, the longer you let it cook the better it will taste. The kielbasa becomes so tender that it melts in your mouth, and the sauerkraut takes on a caramelized, sweet flavor – delicious! If you’re a kielbasa and/or sauerkraut-averse person, take it from one of your brethren – you NEED to give this a shot!
This is perfect for football game days, your upcoming Super Bowl party, New Year’s (your pork/sauerkraut is covered!), or any other gathering. Enjoy!
Four years ago: Cheesy Pull-Apart Bread
Slow Cooker Kielbasa and Sauerkraut
Beer and brown sugar make this kielbasa and sauerkraut an amazing meal – easy, delicious and perfect for parties!
Ingredients:
- 12 ounces beer
- 1 cup (198 grams) brown sugar
- 3 pounds polish kielbasa
- 32 ounces sauerkraut, drained
Directions:
- Combine the beer and brown sugar in a small saucepan over medium heat, and cook, stirring occasionally, until the sugar melts and the mixture is slightly thickened; set aside.
- Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours.
- Serve on its own or on your favorite sandwich roll.
Recipe Notes:
- The beer can be from a can or bottle, and you can use whatever you usually drink or keep on hand. I’ve made this with everything from Miller Lite to Lebatt, Guinness, Heineken, you name it! They all work just fine.
- The brown sugar can be light or dark.
- The sauerkraut can be from a can, jar or bag – just make sure you drain it well.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
All images and text ©
This recipe was originally published on October 14, 2011.
Michelle, these sound wonderful for the football season. I LOVE sauerkraut, and my husband loves kielbasa…so together we should be able to enjoy these easily!
I actually love the combination of kielbasa and saurkraut but this sounds even better with the brown sugar kielbasa for balance!
Dad is a big fan of all these components – he was practically drooling and I can’t wait to make it 🙂
I love Kielbasa! Hubby has a poker night coming up and I know what I’m making for it! I’m drooling.
I don’t like Kielbasa, but this looks hella good! My Hubby would love it! Maybe I’ll give it another shot?
OH MY GOD! I’m freaking out a little over how good that looks. I need to make it asap. I’m being good this week watching my calories and I’m hungry! I’m going to fall of the wagon thanks a bunch! 😉
Taste buds change especially with good recipes.
This looks amazing!! I love crockpot recipes, too. I made something similar to this with turkey kielbasa a few months ago and it was a huge fail – the kielbasa was mushy. It was one of the few times my family and I had to actually throw a meal out and eat cereal out of desparation. I’m assuming the “mushiness” was due to the fact that it was turkey kielbasa. I’m anxious to try this one and redeem myself. 🙂
Kerri, this is very late, but I think your sausage was over cooked, and that is why it was mushy.
There’s no other way to eat sauerkraut than with brown sugar!!
Yes there is, try adding some sugar free Apple sauce or onel diced Granny Smith apple, diced fine.
OMGeeee that looks amazing. You really can’t go wrong with a great sausage. I was never a big fan of Kielbasa…but I think I will agree with you and say that I would probably love it like this.
I can’t wait to try this! Question though, if I can’t find bagged sauerkraut, could I substitute well drained canned? We love the Bavarian style sauerkraut.
Hi Cathy, Yes, you can use drained, canned (jarred would be even better).
How big is a bag of sauerkraut in case we do have to substitute caneed or jarred sauerkraut?
Sorry, I forgot to include the size, I will edit it that now. It was 32 ounces.
I can’t wait to give this a try. I might do this over the weekend while I’m cleaning up around the house. If this works out I might make it for the crew races. Thanks for posting.
The Polish girl in me is swooning over this recipe. I can’t wait to try it!!
Really??? Brown sugar & sauerkraut?? Sounds interesting . . . sweet sauerkraut . . . but it looks delicious and I am willing to give it a try. My family likes sauerkraut, well, “sour”, so I hope this will be a winner with them as well.
As to your dog, Michelle, I find it so funny that our dog has the same food fettishes 😉 bread, peanut butter, bananas – all among her most favorite! She’s a known carbaholic, and will steal bread left on the counter to get a fix 🙂 I’m so glad to know she’s normal! hahaha!!
Ooooh, I cannot wait for an excuse to make this! I love kielbasa and sauerkraut so I can only imagine how tasty it becomes with beer and brown sugar!
Oh… this looks yummy and PERFECT for fall! 🙂
QUESTION: I’m not sure that we have sauerkraut in a bag here, so I may need to substitute with jarred. How many grams are in the bag that you use?
Hi Chantal, The bag was 32 ounces.
This is a very interesting recipe… I will have to give it a try! I do happen to like sauerkraut already, so I’m sure I’ll love it. In fact, my mom and I are planning on making some homemade sauerkraut tomorrow, so I will bookmark this one for when it’s finally ready to eat!!
Do you use fresh or smoked??
I use smoked.
Wow, that sounds awesome! I just tried sauerkraut for the first time a few weeks ago and was surprised that I actually liked it. Adding brown sugar and beer I am sure would take it to the next level of deliciousness. I think it would be excellent for a cold football weekend when I just can’t force myself to get out of the house! Thanks!
That looks SO delicious! I love sauerkraut and kielbasa so I’d love this.
Michelle:
These sound so good but I can’t have beer.
Any suggestions for substitutes?
Hi Charlie, What about a non-alcoholic beer? If not then I might try something like ginger ale, although the flavor will be very different.
Hi Michelle: Thanks for the suggestion.
I’m wondering if it matters if I use a dark or light beer. I’m not sure which would be better!
I’m also without a slow-cooker at the moment…pondering if I could make this work in my dutch oven by either simmering on low or sticking it in the oven…Thoughts?
Hi Amanda, I would recommend an ale or pilsner for maximum flavor. You could certainly use a light beer if that’s all you have, but one of the other two will give you more flavor. And yes, would totally work in your Dutch oven!
Sounds and looks so delish. Great choice on the bun you used too…it’s perfect. When I was little and had to eat sauerkraut I used to pile on ketchup so it would cover up the sour taste. Now I just love to eat sauerkraut with ketchup…only this time I like the sour taste. Kind of gross I know.
The pictures look delicious. I too have been looking for more slow cooker recipes. I’m curious to know how sweet the kraut ends up being with 1 cup of brown suger added. Thinking I may try it with a little less sugar.
Wonderful blog by the way!
Hi Christin, Hard to really say how sweet since people have varying palates and what is really sweet to one person may not be the same for someone else. I personally think it has just the perfect balance of flavor – it doesn’t taste like sugar or candied yams or anything like that.
Just re-located from the “other” side of the state 🙂 Actually, lived in a very nice area – Lancaster, PA but all hearts come home and we are now back in Pittsburgh. LOVE your site! This is a keeper for my Pittsburgh board on Pinterest : )
Ohhhhh,I love kiełbasa:D and this recepie as well:)Thank you:)
Sounds amazing however I have never cooked w/ beer before. What kind of beer is recommended. I live in CO where there are tons of options and want to make sure I take full advantage of those options and choose the right type. :0 )
Hi Nicole, I would use an ale or pilsner – I think you will get a lot more flavor than if you use a light-style beer.
This recipe is similar to one that my wife taught me. She grew up in Pennsylvania Dutch country and for dinner on New Year’s Day, the cook this except they substitute pork steaks for the sausage. I use a dutch oven, put the steaks in the bottom, cover with sauerkraut and juice, and sprinkle brown sugar on top. Cook with the lid on for the first 2 hours. Remove the meat to cool, returning the kraut to the oven. Once cooled, separate the meat into small-ish chunks and return to kraut with the lid off. At some point during the process you will have to add more liquid to keep it from burning, we use water. At the end, the kraut and pork is served over mashed potatoes. This meal is said to bring you luck in the new year.
I use a similar recipe (with pork – no beer), and it also references the tradition of making this on New Years Day. I don’t know if it actually comes from an ethnic tradition, or if it’s just because it’s easy on a holiday (and has the comfort food factor). Here is the recipe I use: http://www.food.com/recipe/crock-pot-pork-roast-and-sauerkraut-106555
I’m going to try this one, though, as the kielbasa and the beer sounds great.
Oh my, I have never used brown sugar to make this. I can’t wait to try it… I’m drooling…
I’ve never had either but this recipe and your gorgeous photos make me want to try it! 🙂
I’m from German decent. Beer is used in many dishes. I’ve cooked kraut and/or sausage in beer for years, adding a little caraway seeds for extra flavor. SO GOOD! Will try it with brown sugar and beer… a great combination.
I added caraway seeds to this recipe just because I love sauerkraut with them, and it was amazing!
Sounds great! One question – did you use fresh or smoked keilbasa?
Hi Leanne, I use the kielbasa found in the refrigerated section, but it is fully cooked. It’s not smoked sausage, which is usually found near it, but the polish (or polska) kielbasa. So I’m not sure if that means it’s fresh or not, since it’s already cooked 😉
What about fresh kielbasa? I bought kielbasa from a local church that sells it as a fundraiser for Easter. It looks like fresh kielbasa to me. Should I boil it first? I will be slicing it, so will the 6 hours in the crock pot cook it thoroughly enough? Thanks
Hi Pat, I have never used fresh, so I would check any package directions about how long it needs to be cooked.
When I came over here this morning, I was looking for a cupcake recipe I had seen here. Then I saw this picture. OMG, this looks sooooooooooo, good. I don’t like sauerkraut either but I may try this. The picture alone is a winner.
Wow, now that’s a flavor packed dish. I love kielbasa. I’ll bet it’s really good with the brown sugar.
I’ve never eaten suaerkraut – what does it tastes like, and which part of the grocery store do you find it?
Hi Lisa, It’s sort of sour and like wilted cabbage. You can find it bagged in the refrigerator section near the hot dogs, or jarred/canned where the canned vegetables or condiments are.
Sometimes foods we think we don’t like, just have to be prepared in the right way 🙂
Here’s to trying new recipes!
# I love kielbasa!
#2 I love sauerkraut!
#3 This recipe looks fantastic!! 🙂
I adore the idea of Not watching the stove & i love the wonderful smell of the crock pot simmering
TY for this great idea
That looks so unbelievably yummy! I wish I had a big pile of them in front of me now! Thanks for sharing!
This is oh-so-familar! And oh-so-loved around here! I’ve always wondered if this was a Pittsburgh thing. You know?
I have to say, I have also never been a huge kielbasa fan, but these look delicious!
Count me as another “don’t like either of those” people but…beer and brown sugar?
My boyfriend is going to fall down and kiss my feet on this one (he likes all of it!).
Yea – I’m all over this recipe!
I’ll be trying it for sure.
This is about the same way I have been making mine, but I have never tried the beer and brown sugar simmered and than poured over it. Next time I am going to use ale or pilsner beer as I could not get my syrup to get a little thick. This recipe is a winner(we loved it) now for the sausage, I used the right sausage but it got kind of mushy, can you tell me why. I cooked it 2 hrs on high than switched to low for 3 hrs.
Hi Gail, You know we just made this again today and our kielbasa didn’t get mushy, but it did break open. Last week we used Silver Star brand, and this week Giant Eagle brand. We cooked it the same way, so I’m chalking it up to maybe the casings being different, and perhaps the later breaks down more easily.
Hi Michelle,
We just love this sauerkraut. Where do you find Silver Brand and or Eagel Brand Kielbasa? Also do you leave your sausage whole or cut it small pieces? Thank you.
Hi Gail, I bought Silver Star at Sam’s Club, and Giant Eagle is a grocery chain here in the greater Pittsburgh area; that is their store brand.
Im drooling this sounds so good. Oooh I wonder if it would be yummy to add in a tbsp of some mustard in there too?
I’m sure that would be great if you’re a mustard fan!
This is how I make mine all the time and it’s SO good! I serve mine w/ gnocchi – deelish!
Looks like the perfect combo for me, love Kielbasa and kraut. Making this!!
Moore or Less Cooking Blog
Nettie
Michelle, I’m not much of a sauerkraut fan myself, but I must say you’ve presented a delicious looking dish! I’d sit down for this kielbasa sandwich in a heartbeat… especially with a nice pint of beer!
I’ve never had sauerkraut but I am amazed by how amazing you have made it look here. That kielbasa isn’t looking too bad itself. lol, maybe this is a great starting recipe for someone like myself who isn’t sure the sauerkraut is my friend.
I love recipes like this and I love both kielbasa and sauerkraut (must be the German in me.) I am making this very soon. These would be really cute as sliders, too. Yeah, I am drooling over this:-).
I love having things you can throw in the slow cooker for guests and this one looks like the perfect Wisconsin recipe!
Does anyone have any ideas on what to serve this with? Often, I make fries with sandwiches like this, but it would be nice to come up with something new for a change. Thanks!
I serve this with mashed potatoes. It is very good. My Mother-in-law started me on serving mashed potatoes with sauerkraut. She used to make ribs with her sauerkraut. She would brown the ribs and than put the kraut over them and sprinkle brown sugar and salt and pepper on the kraut and bake in the oven. It was very good. I think you could use pork chops also.
I serve it on buns/rolls, so I just serve whatever you would serve with a sandwich – chips, etc.
Kerri, i like to eat perogies with this type of recipe. You can find them in most stores in the frozen section, I get them from Kroger. You can boil,pan fry,bake and my favorite,deep fried! I also use the perogies as a main starch for many meals. Use them instead of mashed potatoes for any meal. They do not have much flavor to them, which allows you to customize the seasonings to the meal you are preparing. Pan frying them is also a fav of mine,as they are finishing frying in they pan, I like to add salt,pepper and a tablespoon of butter. YUM! Also, perogies are like ravioli filled with mashed potatoes. I hope you Hillary them and you like them.
I’m trying some skinless Ekrich kielbasa with the recipe! I am from Pittsburgh and I showed this to my family a couple of days ago and they all want me to make it for them. My dad is especially thrilled of the idea of cooking with beer 😉 For those who hate the complete bitterness of sauerkraut like I do – I boil it and drain it a few times before mixing it with anything else (usually I do a pork and sauerkraut dish). So excited to try this 🙂 Thanks for the great idea — go Steelers and Pens!!!
I just tried this recipe tonight for dinner. It is absolutely delicious! The kielbasa was so tender it just melted in my mouth. The combination of the brown sugar and beer made such a wonderful sauce. This is one of the best things I have had in a long time. My husband isn’t a fan of sauerkraut but he loved this dish also. I can’t wait to make it again. Thank you Brown Eyed Baker!
Hi, Can I follow the same guidelines and make this in a conventional fan oven on a low heat setting? All the best, Kg.
I’m not sure what a “conventional fan oven” is. Usually convection ovens have fans that run, and I have never used one. My guess though is that if you cooked this in an oven on a low temperature (equal to 325 or so), that should work as well.
I can’t wait to try this, I have been dying to make kilbasa and kraut. I had a recipe that was similar (and I lost it) but used thinly sliced onions also that turned sweet and just melted into the kraut. I don’t remember using a whole can of beer but the more the better. I had no leftovers that time and I sure this recipe will be the same.
I put this in the crockpot this morning! So yummy! Great dish for an autumn evening!
I finally made this tonight for dinner. Wow! It made my boyfriend and I both into kielbasa fans. Only problem is how filling it is, and the recipe sure is too much for 2 people. I think we’ll be eating this for days to come. Not. A. Hardship. 😀
Thanks so much for posting this recipe! It was so yummy and I will be making it again!
Wow our polish kiełbasa is famous 😉 How nice!
Its Christmas Eve morning and I just loaded my crock pot up with 6 pounds of Kielbasa, one bag of sauerkraut. What I am wondering is should I double up on beer and brown sugar? My pot is oh so full right now, I am sure I could add more, do you think it would be too much?
Hi Tammy, I have almost doubled the kielbasa and left the sauerkraut the same, and used the same amount of beer and brown sugar and it has turned out fine. I think you’re okay!
I had to share this one on my blog today. I can not wait to try to make this one. OMG it looks so good.
No Beer am a Celiac,so I eat gluten free. what can I sub. for the Beer?
Hi Michelle, I know they have gluten-free beers out on the market now, I would look for one of those. Otherwise, maybe ginger ale or root beer? (I’m not sure how either of those would taste or if they are gluten free, but they are the first suggestions that come to mind.)
Let me also preface by saying, sauerkraut is NOT something you would ever find in my house, or on my plate, so I’m not even sure what made me want to try this dish (except the brown sugar….i will eat anything that contains brown sugar!), but with some hesitation (and alot of incense burning in the kitchen to combat the overpowering sauerkrat aroma) I figured why not, it’s a simple recipe with few ingredients thrown in a crock pot that I don’t have to pay any attention to for hours…that’s my kind of dish! And….it was amazing!! Even my 80-something, totally OCD mother (who will rarely touch anything that hasn’t been consistently on her table for the past 60 years) thought it was delicious and asked for seconds! No typical sauerkraut taste, the kielbasa was fall apart tender and sweet…I added some Maine Maple Mustard on the rolls which was the perfect compliment (for those who like their food on the sweet side). This will definitely become a regular on the menu rotation! The only thing I would change next time is the amount of sauerkraut…I bought two 16oz bags and had at least an entire bag-worth leftover since most of us weren’t huge sauerkraut fans and only added a small amount to our sandwiches; I believe one would be more than sufficient unless you’re eating it as a side dish to the meal. Excellent!!
O.K…….. Made this, and used Ginger Ale in place of the beer. It was excellent. We loved it 🙂
I’ve made this a couple of times, but have shared the recipe MANY times. I love it and my little boys loved the sweetness of the sauce with the kielbasa. Thanks for the great recipe!
Are we using raw kielbasa?
Hi Erin, By definition I think most kielbasa is like hot dogs – not “raw” meat, but cold and just needs to be heated. It’s the kielbasa you purchase in the case where the hot dogs and bacon are.
Made this for the superbowl and it was a HUGE HIT!!!!! My husband who is not a fan of kraut loved it. Everyone at the party raved and said it was a keeper!
This was fantastic! I made this the other night for my Daughter and family because her husband and my 2 grandsons love Polish sausage. I added 2 # of country style spareribs and used the bagged sauerkraut with light beer and light brown sugar. They loved it and only enough left for a small lunch. This is a keeper and I will make it again but now will try it with chicken and possibly beef. Love your recipes
Love this!!!! I also chopped about 1/2 sweet onion and mixed it into the Kraut… It is so simple… and soooo good…
I made this many times and it turned out so good! It is to bad that it did not work out for some people.
I have heard nothing but good compliments on this. Not everybody likes the same things. I have had flops before in my cooking but this was delicious.
Seriously, man, what is your problem? Give it a rest!
Oh my goodness, thank you for posting this! It was delicious! And now I have another blog to follow. =)
http://allthingsjennifer.wordpress.com/2012/09/04/beer-and-brown-sugar-kielbasa-sauerkraut/
Has anyone tried freezing leftovers? Does it work?
I really don’t care for kielbasa but can’t help but buy it when it’s BOGO. I’ve tried many different recipes trying to find something, anything I could do with it and make it worth my while. Never would I have thought a recipe that had two other ingredients I don’t care for, being beer and sauerkraut, would come together and end up being a meal that I really enjoyed. The husband was impressed with how tender the kielbasa was from the slow cooker. Very easy to make is an added plus!
I tried this recipe over the weekend for a little get together. Everyone LOVED it. It’s a keeper for sure. Wow – the keilbasa just melts in your mouth and everyone loved the flavor. Thanks for an easy great-tasting recipe!
I just made this today and it was amazingly delicious! I used jalapeno kielbasa to add a little extra kick and decided to use Blue Moon Wheat Ale. I cut my pieces in half so the meat wouldn’t be so think and it would soak up more of the flavor. It cooked for about 4 hours on high and was perfect. I will certainly be making this a lot in the future. The only problem I’ve encountered is I can’t stop going back for leftovers!
Thank you very much for the recipe! We found it to be waaaaay to sweet for our tastes, but it a great recipe that we are willing to “tweak” to suit us. We’re going to decrease the sugar by more than half, keep in some of the sauerkraut juice or add some apple cider vinegar, plus some caraway seed and maybe use a dark beer. The kielbasa does get super tender, this was a nice weeknight dinner, can’t wait to try again w/the revisions! 🙂
Hi there, had been looking for something like this and came across your recipe. I used Eckrich Polish Sausage , had the bagged kraut and used a Sam Adams Boston Lager. Anyway, I am a poor planner and have an electric pressure cooker. I boiled the sugar and beer as stated above then tossed in the kraut and frozen cut pieces of sausage. Brought to pressure and cooked for 20 minutes and it was amazing!!! Served it with some sweet potato fries. My picky 13 year old devoured it, my husband inhaled 2 servings and said he could definitely “polish” off the rest. Thank you for giving me a super easy meal that was a home run in flavor, am thinking the next time to try a little caraway and a dab of mustard to give a little more depth?
I am going to try this recipe on Dec. 8, 2012 for my sons birthday along with his friends, a bunch of drunken volunteer firemen. This will be his 30th anniversart of his birth ansd it is a surprise party being thrown by his wife.
Forgot to mention, I am going to cut the kielbasa into small pieces instead of links. It will be smoked from the Polish butcher in Greenpoint, Brooklyn, NY
Made this for the second time tonight and my husband and I both really enjoyed it (him especially!). The first time I made it as written and it was a little sweet for our tastes, but still good. This time I halved the amount of brown sugar and it was perfect. More of a hint of sweetness to balance out to sauerkraut and beer than a really sweet flavor. I’ll definitely be making this again, so easy to put together and leftovers are good too! Thanks for sharing!
Absolutely fabulous!!! Thank you for sharing! I made this today and it is going to be our New Years tradition!
I just made this for the first time for New Year’s day and it was amazing. I never liked kraut before. But I do now. Even my two year old ate it.
It’s our New Year’s tradition now also!!
This looks really good…even though it is breakfast time as I type this, I would eat some right now 🙂 I’m adding this to my recipe list to make for the month….
-m
We always love sauerkraut and pork coming from Pittsburgh it is a tradition for us to have on New Years. So we tried this recipie but added our port roast the the kraut and kilbassi in the crockpot and with a steam po of mashed potatoes there is nothing better than this recipie yummmmmm is all we can say
This recipe was very good, just like the poster I wasn’t a fan of kraut or kielbasa but after making this today I am sold….Thank You for sharing the Recipe!
Are you sure it takes a whole cup of brown sugar? I made this last night, and it was waaaaaaaay too sweet. It also looked nothing like the picture. I think it would be great if the sugar was about 1/3 c instead of a whole one.
Yes, 1 cup of brown sugar + 1 (12-ounce) bottle of beer. I’ve made this at least 10 times, and it seems to come out the same every single time. I’ve never had an issue with it being sweet – everything just sort of caramelizes.
I made this tonight with a couple of small changes because I didn’t start it until about 2:30, and I didn’t want to stay up until midnight.
Ingredient adjustments:
– Sliced kielbasa instead of cutting it in links
– Replaced beer with hard cider (dry) because (gasp) I only had one Guinness and my hubby wanted it.
– Added about a 1/2 cup of unsweetened apple sauce (added to cider/brown sugar mix), because I like apples & cabbage, and figured it might be nice with the cider.
– Drained and rinsed the saurkraut, drained again
First, I combined the apple sauce, cider and brown sugar until it was a simmering liquid.
Then, I added the sliced kielbasa and cooked the entire mixture down until the kielbasa was cooked through. After that, I removed only the kielbasa and put it in the bottom of the crock pot.
Next, I added the sauerkraut to the simmering liquid and let it all get to a strong simmer / low boil. At that point, I added that to the crockpot. as well, covered it up, put it on high, and let it cook for about 3-4 hours.
Results were very good!
Made this recently and it is wonderful! Made exactly as recipe stated, but I did wash and drain the sauerkraut. I’m not a huge sauerkraut fan, but this is really delicious and so simple to make. A keeper for sure.
I know this recipe isn’t recent but it sure as hell is timeless. I hope you don’t mind that I’ve included it in my recipe round-up post coming out tomorrow. Stop by and check it out. Lots of Love, LB
Can I make this the day before and heat it up the next day to serve for a party?
Hi Sara, I would definitely recommend making this fresh. Since it’s made in a slow cooker, I don’t think you really need to make it in advance. If your party is early in the day (lunchtime), just put these in the crock-pot the night before on low. If it’s later in the day/evening, just put them in in the morning on low.
I am making this today for my Hubby & his best friend for tonight’s Steeler game. Since the season isn’t going so good thus far, at least we have good food to look forward too. These two are my best critics, so I we shall see….
My husband LOVED this. He is not a big fan of sauerkraut. I, on the other hand, didn’t care for it. I thought it was too sweet. I feel sauerkraut should be sour.
Hi- Came across your recipe tonight and I want to make it, but I only have 1lb of kielbasa.. I can cut the recipe, but what about the slow cooker time? I’d be worried I’d ruin the kielbasa if it’s on low for 8 hours. Thoughts?
Hi Alicia, I think it gets better the longer it cooks, but if you’re worried, just check on it sooner, and take it out when it’s cooked to your liking.
This is has been a staple in our house for a year. Thank you so much for sharing this with us. I have used different types of beer and it turns out great every time. Also, I assemble and freeze it so I can just drop it in on any given morning for dinner that night 🙂
I’m making this now for an Octoberfest party. My friends and family always loved my typical kielbasa and sauerkraut that i make in a stock pot on the stove. I’ve always used brown sugar and butter, and thin slices of one large onion. So I did the same for this recipe, also using the beer and crockpot. I sliced my kielbasa since it’s for a large party. I’m cooking on low so the meat isn’t over-cooked. Do you stir it at any time or just leave it alone..
Hi Diana, If I’m around the kitchen, sometimes I will move them around, especially if I pack a lot in there, but it’s not necessary.
can you put potato’s in and if so do you think they will be mushy after eight hours?
Hi Denise, You can add potatoes; they will certainly be very soft, I’m not sure about mushy though.
I LOVE this recipe!! I shared it on my blog with a link back to you!
I didn’t like kielbasa either…this is the ONLY way I’ll eat it!
I knew I had to trust another brown eyed curly haired gal!
Thanks for sharing!
xoxo
K& K – Recipe below creates a heap of goodness.
1) Purchase 4 packages of Eckrich Polish Kielbasa. There are two links per .pkg. I’ve tried smoked, fresh, and other manufacturer’s product but Eckrich has the right fat and flavor combination for me.
2) 4 bags of kraut. Kroger or Westborn is where I shop.
3) 3 bay leafs
4) 4 cloves of garlic
5) 3 tbls caraway seed. I taste and add more as it cooks.
6) 1 peeled, cored, and chopped apple of your choice. I use a Granny Smith.
7) 1/4 cup of brown sugar. Add more to your taste. I do, but the 1/4 cup is a good place to start.
8) 1 medium onion.
9) 1/4 cup of olive oil.
10) 1/2 a stick of butter.
11) Salt and pepper to taste.
Turn on the oven to 350 F. Put the kielbasa on a cookie sheet and with a fork poke each link with several holes. Cook for about 20 – 30 minutes. We’re going for some rendering and browning of the links. Once finished put on a clean plate or cutting board.
Drain and rinse each bag of kraut in a colander. Shake the colander to get rid of as much water as you can.
On medium heat add the olive oil into your largest soup pot and, once heated, add the onion followed by the garlic and bay leaves once the onion is almost translucent. Add a little salt and pepper.
We will be adding everything to a crock pot later. I like to start this way to get everything incorporated.
Add 1/4 of the kraut into the pot and sprinkle with some of the brown sugar, caraway seed, apple, salt, and pepper. Toss to incorporate the oil into the mixture.
Continue the above process until the remaining kraut is added. Then add the butter and toss.
Cook covered until the kraut is tender. Usually it takes about an hour. After about a half hour you can start adjusting for sugar and caraway flavor.
Once the kraut has become somewhat tender, cut the kielbasa into 1.5 – 2 inch slices.
Bring the pot over to the where the kielbasa is and also plug in your slow cooker (SC) and set on high.
Add some of the kielbasa (one layer) to the bottom of the SC and then cover with some of the kraut mixture. Continue building this way until all of the ingredients have been added to the SC.
Put the top on the SC. After about a half hour stir the entire mixture and test for taste and tenderness of the meat. You should leave on high for about two hours, checking every 40 minutes to adjust to yourtaste. Reduce accordingly depending on when you plan to dine.
This is a good one. Partakers of this recipe always want a copy for their selves. Of course I say no, but if invited, I will bring it. Ha!
Made this recipe for New Years today. Too sweet for me and Kielbasa turned out mushy after cooking on high for 4 hrs. 🙁
Made this recipe today. While it was good, it was overcooked. I would not recommend the suggestion to cook on high 3 hours then low 3 hours. I think all low would have been better.
This looks so good, but I live in China and can’t find kiebasa or kraut. It will go in my “Recipes to Try” file.
I love love love this recipe! The only thing I change is the way I eat it. I like it on a plate with cornbread and fresh sliced sweet onion as sides. Thanks for sharing this wonderful recipe!
I made this for dinner last night and it was amazing! 5 stars!
oh my, hubby will love me forever and I just happen to have everything on hand!
We had this tonight, and it was soooooo good! Thanks for sharing!
I have been making this for years and absolutely love it. It’s even good baked in the oven so the brown sugar makes the top of the dish a little crunchy. You don’t have to limit yourself to just kielbasa. You can also use polish sausage, fried pork chops, brats, etc. DELICIOUS! I like a bit of mustard to top it all off.
I found this recipe through your crockpot mac & cheese and tried it yesterday.
It was a huge hit! My husband loved it 🙂 Thank you!
Did you use the precooked kielbasa ?
Yes, it’s the only kind I’ve ever eaten!
thank you for a large crowd entertaining recipe
I couldn’t find kielbasa so I had to use brats…cut them into bite size pieces so we can use them as an hors d’ouvres served on thinly sliced, toasted french bread. It’s cooking now…I hope it turns out!
I have been looking forward to making this for two weeks. I finally got all the ingredients and put them in the crockpot. Then, I reread the recipe and realized I forgot to drain the kraut! I hope it comes out OK.
It came out great!! I will make this again!!
I made this with a Guinness beer and dark brown sugar. I only bought 2lb of kielbasa, but all the rest of the ingredients the same, and it makes a ton! It was enjoyed by all, it makes the kielbasa very tender. I will definitely make this again, but for a crowd.
Made this for the first time yesterday and it was a HUGE hit!! Thank you so much for posting – everyone loved it!! I have never had a bad recipe from here! LOVE the site!!
This looks and sounds delicious! It’s in the crock as I type. I used a 1/2 c. brown sugar, and it’s plenty sweet. I saved a little sauer kraut juice just in case it was too sweet. I also added a 1/2 sliced onion. I’ll be back after we eat!
Vicky
WOW, WOW,WOW! We loved this! A lot! Just the right amount of sweet and tart. We used spicy brow mustard on our sandwiches. Next time, I think I’ll let the kraut and sauce go on high for 2 hours, reduce to low and add the sausage. I am a kraut and sausage Slovakian girl, so this was perfect for me. The DH is Polish and Lithuanian so this was a comfort food for him too. I will look for a crusty roll next time. Thanks for sharing this yummy recipe.
Vicky
I do not have a crock pot; do you think the recipe will turn out good in the oven and if so what temperature and how long should I bake it for. thank you so much. Terri
Hi Terri, I’ve never tried it in the oven, although I’m sure it could be done. I’d do it low (300 to 325 degrees) for quite a few hours. It may take some trial and error to figure out what combination of temperature and time works best.
Michelle, Sent you an e-mail. Thank you so much for this information. I baked this recipe in the oven on 225 degrees for three hours and it was YUMMY!!! Thank you, my husband loved your Kielbsa and Sauerkrat recipe.
Terri
Terri, is this the recipe you made in the oven? Beer and Brown Sugar Kielbsa Sauerkraut. This recipe looks yummy and I’m not sure if my crockpot would be big for this so I would like to put it in the oven.
I’m a little late commenting on this. My son had 8 young men over to the house and I made a double batch of this and they absolutely LOVED it! I will definitely be making this again for get togethers and just for an easy and relaxing weekend dish. I’ve never spent such little time making something so delicious.
This recipe looks delicious, but unfortunately, it did not work out for me. I reduced the brown sugar to about 3/4 cup based on previous comments, and cooked it on low for 8 hours. The sausage was falling apart and most unexpectedly, it took on an Asian flavor. It had a moo shu type flavor which seemed to be from the brown sugar and cabbage (which is what sauerkraut is) combination. I was so excited for the recipe but won’t make it again.
Made this tonight to watch the eagles play with friends. Thank god this was amazing. Took the sting of that eagles loss away just a little. Didn’t get to cook it as long as l would have liked and can’t imagine how much better it will be if I do!!
One of my favorite things is to boil brats in beer and then cut them into 2″ pieces, wrap with bacon and then roll in a mixture of brown sugar and cayenne and bake them on a rack over a baking pan in the oven. Wow, I can’t tell you how good that is. I’m definitely going to try this though!!
I use my crock pots alot. There’s only two of us and I’d like to make this kielbasa recipe. Is there any way to pare this down for two people? It sounds SO good and I really want to try it.
Hi Mary, Sure, just scale it down based on how much you want to make.
Wow this just took me back about 30 years…. I remember visiting my friend’s Polish mom and she fed us kielbasa and sauerkraut and it was THE BEST sauerkraut I had ever had in my life. Never got the recipe but I bet it was very similar to this. Sounds just like it!!! Of course I MUST try this now!!!!
Did u use smoked or fresh kielbasa?
Smoked
I used 1 package Kielbasa,Brats,hot dogs,metts…In pot now cooking on top stove.will put in crock pot when we get to our party..Smells great,kraut taste fabulous..
My husband loves sourkrout and good sausage. I do not, unfortunately. However, I made this recipe about a year ago and we both LOVE it. It is a great balance of flavors and oh so easy to make. We love to eat with pretzel buns and a spicy beer mustard on top! We’ve got some in the crockpot now for a Super Bowl dinner!
OMG, pretzel rolls would be fantastic with this! Thanks for suggesting that.
I made this recipe, and while the flavor was great, I’d be wary of cooking the kielbasa the entire time in the slow cooker. Perhaps mine runs hot or something, but following the recipe resulted in the kielbasa having an unsettlingly soft texture.
I’d suggest cooking the rest of the ingredients first, and during the last couple hours cook/char the kielbasa in a skillet and transfer to the slow cooker.
That all being said, tastes great!
Hi Michelle,
I want to try this over the weekend & I have a question about the brown sugar. Recipes used to say packed brown sugar a lot of times, I guess because it doesn’t measure the same as something like white sugar. For this recipe & your others, do you pack it in the cup? Thanks.
Hi Marci, Yes, if you don’t weight it, it should be packed. Enjoy!
This is very good! I made this for son’s wedding! Their was none left. Everyone loved it.
Michelle, if you don’t like either kielbasa or sauerkraut and you loved this recipe, then it’s safe to say I will go crazy for it! I often joke that if I were ever on death row, my last meal would be pork and sauerkraut. I love it that much. And kielbasa is my favorite sausage of all sausages. So it would stand to reason that this recipe will knock my socks off. Thanks so much for sharing. It will be had for dinner tomorrow night!
This recipe has been on my “Anti-Husband” pinned recipes board, just waiting for the hubs to be out-of-town so I can make it. That day is today! I’m anxious for supper and leftovers tonight!
Hi Michelle. Great recipe. I was raised in the Lawrenceville neighborhood of Pgh and there was/is a butcher that made their own kielbasa and Mom would always make it like your recipe, with brown sugar and sauerkraut. She also adds caraway seed to it which really enhances the flavor. Keep up the good work!!
Hi
What kind of beer would be best? I have Sam Adams Octoberfest at home. Can you freeze this?
Hi Bethany, Any type of ale-style beer would work. Your Sam Adams would be fine! I don’t know about freezing – I’ve never tried to do it.
I made this for NYD, and I have made it before also for a party at work. Everyone loves it. I used an apple cider type of beer/ale, and also threw in some caramelized onions and sliced apples. It’s great!
This was totally delicious! OMG yummy!!!!
I was wondering if you would share what type or brand of bun you used. It appears to be a bit crispy which I think would be a good idea for this type of sandwich…the buns that are always sold in our deli area all are softer…and get too soggy for sauerkraut.
Hi Sharry, They were just sausage rolls from my local supermarket’s deli department. I’m sorry that’s probably not helpful!
Made this numerous times and always good. If you can use REAL Polish Kielbasa like from a butcher. When Whole Foods make kielbasa – which isn’t often – I buy several pounds at a time to keep in freezer. I added potatoes for tonight so hopefully it will turn out just as good. And I use jarred German kraut from Aldi.
Loved this recipe. Will b making again.
I have made this for years, since the recipe was first posted and will never make another recipe. This is just delicious. I bought the REAL Polish Kielbasa and it was wonderful.
Thank you for this recipe!
I tried to read through all of the post before asking but there were way too many. I also tried this and loved it. I have made it several times and shared the recipe with friends. My question, has anyone tried making it with Bavarian Style Kraut? I am a big fan of it, but not sure if the sweetness of the sauerkraut and the amount of brown sugar might be too much.
Hi Brenda, I’ve never made this with Bavarian style kraut, but hopefully someone else can weigh in!!
Too sweet added another 32oz of Sauerkraut to cut down the sweetness, or you could just cut back to 1/2 c brown sugar in the original recipe, added caraway seeds.
This was a huge hit for New Year’s Day! And let me start by saying my husband had never had sauerkraut, and I am not a huge fan of it. I used Killian’s Red beer and light brown sugar – it turned out wonderful! Will be making this again!
I have to try this, Im already drooling over this.
I would like to make this as an appetizer with with mustard and rye bread. Do you think this would work with sliced kielbasa, or would you slice it after cooking? Im worried the kielbasa will fall apart.
Hi Jane, You could do it either way, but the kielbasa does begin to break down as it cooks, so it really depends on how thick you would be slicing the kielbasa. If you’re not doing it super thin, I think it would be fine to slice it before cooking.
we made this yesterday and LOVED IT!!!!
Question: How do I reheat this up?!
Hi Ria, So glad you enjoyed this! We just microwave leftovers.
My mother always made this for SuperBowl and New Year’s Day parties, too! When I tried to keep up the tradition, it never came out quite right—too much sauerkraut bite for my kids’ tastes. Turns out my mom’s recipe uses *loads* more sugar than expected, and mine used very little. I think your recipe might be the in-between I need. I’ll definitely give it another go this coming month to find out! Do you have a favorite beer to use?
Oh I hope you and your kids enjoy it! I really don’t have a favorite beer – I always use whatever is in the fridge!
I made this over the weekend for my hubby and his brother. They really liked it. It was so easy to put together – I didn’t put the beer and sugar in a separate sauce pan. I added everything all at once and turned the crockpot to low and walked away. I did rinse the sauerkraut a few times before adding it to the crockpot because I like my sauerkraut a little less tangy. This recipe is a keeper.
we love Kielbasa and kraut – this does sound too long to cook something that is really already cooked. Will try it, but will shorten cooking time.
This midwestern girl LOVES kielbasa and sauerkraut. The beer/brown sugar combo is so perfect to balance these flavors out!
I usually do my kielbasa with potatoes & veggies. It’s such a hearty dish!
Kari
http://sweetteasweetie.com/
So easy even my lazy self might try it. Thanks to you and your dh’s friend for the recipe!
Best ever. I thank you for the idea. I have been making it similar to this for the past 20 years. I did however today tweak it to make it more flavorful for me.
I did not use the beer I only used 1 pound of Kielbasa 24 ounce sour Kraut quarter cup of brown sugar and then I drizzled a little bit of molasses over top of it.
When I served it I sautéed onions . I placed that on my roll along with a slice of Swiss cheese before placing the sauerkraut and Kielbasa. It was a hit.
Sorry I do not have an Instagram account or I would send a picture.
This recipe is great!!
I meant to say. Is there an easy way to drain the kraut bc I need to know. 🙂
Love it
I loved this!!! My crockpot runs hot, so I cooked it on low for a couple of hours then switched it to warm. I did reduce the sugar a little because I like my sauerkraut very sour. I will definitely make this again!
Every football season, my husband, brothers and cousins rotate through all our houses to watch the game. The menu is always important. And since my husband tends to be somewhat clueless in the kitchen, I fill in for his host duties. I have just printed out the kielbasa recipe to put in my football file recipes. Since everything on this site is always fantastic, there is no doubt that this recipe will be also. Any idea for the perfect desert to go with this? And in my area of the country, your Irish cupcakes with whiskey, Bailey’s and Guinness are legendary, by the way. Thanks, for this great site
Hi Linda, What a fun tradition! Oh gosh, dessert possibilities are endless! I might go with something apple-based since it pairs so well with sauerkraut and pork… apple pie, crisp, turnovers, dumplings, etc.
I’m going to try this with slenda brown sugar and michelobe ultra to cut down on the carbs. We may have just scored a low carb hit! Thx a bunch!
This is fantastic! Thank you for the recipe. My son and I devour this with a loaf of either rye, pumpernickel or sourdough bread! So easy and delish!!
I use 1 ring or 1.5# smoked sausage with a 32 oz jar of sourkraut with caraway seeds, 1/4 cup of brown sugar and 12 oz of IPA beer. This serves 4-5.
I found your website when I Googled to find out if Silver Star had been bough out by Eckriche. We live in Pittsburgh too and my husband went to the company store store yesterday and the plant was shut down. Silver Star has been my favorite brand of Kielbasi ever since Mission Market in South Side closed down years ago. There was no information on a closure on Google but I did find your website, so that was a good thing.
I have been making two variations of your recipe for over 40 years. The first is just as you posted with the addition of one finely chopped onion. This is the one I use when I want to serve sandwiches. The other is for when you want to come home to a complete meal without any extra fussing. For that I use only 1/2 cup of brown sugar, one thinly sliced onion, and four large potatoes cut into 1 1/2 inch cubes. Serve with some crusty rye bread and you are good to go.
Wow this seems mind-blowingly easy. I love crockpot dishes all you have to do is prep, toss it in the croc and see you later! I love sauerkraut, so another sauerkraut dish to put on my list of faves sounds good to me! Have you tried both variations of cooking time, either 4-6 hours on high or 8 hours on low? Is there any difference? And do you have a favorite beer you like to use? You mentioned all the different ones you’ve tried but I am curious which you thought was best. Thanks for your recipe and I am excited to try this yummy looking kielbasa and kraut dish!
Hi Billy, We’ve found that starting on high for 3 hours or so and then switching to low for maybe 6 or so creates the best caramelization, but isn’t totally necessary. One or the other is okay if you won’t be available for switching temperatures. I really don’t have a favorite beer for this, any of them are good! I hope you enjoy!
Want to make the Kraut,beer and brown sugar but the sausage says cooked.Do I still put it in for 4 hours on high?
Hi Rosemarie, Yes, kielbasa is usually sold pre-cooked, but you will still want to cook it for that long – it gets very tender and caramelized!
I’m pretty sure I read this recipe, taken from your recipe, somewhere else. They said when slow cooking it, they either cooked 2-3 hours on high & rest of the time on low, or vice Versace. Would u recommend this? Thank you. Love your recipes & your thoughts.
Hi Karen, Yes, that would totally work! I’ve done it that way before, too.