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.
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.
So easy even my lazy self might try it. Thanks to you and your dh’s friend for the recipe!
I usually do my kielbasa with potatoes & veggies. It’s such a hearty dish!
Kari
http://sweetteasweetie.com/
This midwestern girl LOVES kielbasa and sauerkraut. The beer/brown sugar combo is so perfect to balance these flavors out!
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.
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.
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!
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.
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.
I have to try this, Im already drooling over this.
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!
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.
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!!
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!
Loved this recipe. Will b making again.
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.
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!
This was totally delicious! OMG yummy!!!!
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!
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.
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!!
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!
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 is very good! I made this for son’s wedding! Their was none left. Everyone loved it.
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!
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!
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 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..
Did u use smoked or fresh kielbasa?
Smoked
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!!!!