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 had to share this one on my blog today. I can not wait to try to make this one. OMG it looks so good.
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!
Wow our polish kiełbasa is famous ;) How nice!
Thanks so much for posting this recipe! It was so yummy and I will be making it again!
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. :D
I put this in the crockpot this morning! So yummy! Great dish for an autumn evening!
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.
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 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!
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!!!
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 love having things you can throw in the slow cooker for guests and this one looks like the perfect Wisconsin recipe!
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’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.
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!
Looks like the perfect combo for me, love Kielbasa and kraut. Making this!!
Moore or Less Cooking Blog
Nettie
This is how I make mine all the time and it’s SO good! I serve mine w/ gnocchi – deelish!
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 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.
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.
I have to say, I have also never been a huge kielbasa fan, but these look delicious!
This is oh-so-familar! And oh-so-loved around here! I’ve always wondered if this was a Pittsburgh thing. You know?
That looks so unbelievably yummy! I wish I had a big pile of them in front of me now! Thanks for sharing!
I adore the idea of Not watching the stove & i love the wonderful smell of the crock pot simmering
TY for this great idea
# I love kielbasa!
#2 I love sauerkraut!
#3 This recipe looks fantastic!! :)
Sometimes foods we think we don’t like, just have to be prepared in the right way :)
Here’s to trying new recipes!
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.
Wow, now that’s a flavor packed dish. I love kielbasa. I’ll bet it’s really good with the brown sugar.
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.
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.
Bake your fresh kielbasa first, 375 for 40 min or so, let cool, then slice and add to crock pot same as you would the smoked.