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 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.
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!!
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!!
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.
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.
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.
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
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!!
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.
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 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!
thank you for a large crowd entertaining recipe
Did you use the precooked kielbasa ?
Yes, it’s the only kind I’ve ever eaten!
I found this recipe through your crockpot mac & cheese and tried it yesterday.
It was a huge hit! My husband loved it :-) Thank you!
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.
We had this tonight, and it was soooooo good! Thanks for sharing!
oh my, hubby will love me forever and I just happen to have everything on hand!
I made this for dinner last night and it was amazing! 5 stars!
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!
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.
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.
Made this recipe for New Years today. Too sweet for me and Kielbasa turned out mushy after cooking on high for 4 hrs. :(
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!
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
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’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.
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 :)
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.
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.
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.