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.)
Years 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.
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. Serve it with an easy crock pot mac and cheese on the side and enjoy!
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Four years ago: Cheesy Pull-Apart Bread
Watch the Kielbasa and Sauerkraut Video:
Slow Cooker Kielbasa and Sauerkraut
Ingredients
- 12 ounces (340.2 ml) beer
- 1 cup (220 g) brown sugar
- 3 pounds (1.36 kg) polish kielbasa
- 32 ounces (907.19 g) sauerkraut, drained
Instructions
- 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.
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!
This recipe was originally published on October 14, 2011.
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!
I’ve never had either but this recipe and your gorgeous photos make me want to try it! :-)
Oh my, I have never used brown sugar to make this. I can’t wait to try it… I’m drooling…
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.
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.
Ohhhhh,I love kiełbasa:D and this recepie as well:)Thank you:)
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 : )
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.
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.
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!
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.
That looks SO delicious! I love sauerkraut and kielbasa so I’d love this.
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!
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.
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.
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!
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!!
The Polish girl in me is swooning over this recipe. I can’t wait to try it!!
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.
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.
The bag of sauerkraut we have is 32 oz ( 2 cups). Hope this helps.
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.
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.
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.
Taste buds change especially with good recipes.
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! ;)
I don’t like Kielbasa, but this looks hella good! My Hubby would love it! Maybe I’ll give it another shot?
I love Kielbasa! Hubby has a poker night coming up and I know what I’m making for it! I’m drooling.
Dad is a big fan of all these components – he was practically drooling and I can’t wait to make it :)
I actually love the combination of kielbasa and saurkraut but this sounds even better with the brown sugar kielbasa for balance!
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!