I don’t know what attracted me to even read this recipe, this is not the type of food that is usually on my radar at all
I was looking for different things to do in the slow cooker
The description of this recipe was so enthusiastic
I couldn’t wait to get this cooking!
The Brown Eyed Baker swore she didn’t even like kielbasa or sauerkraut, but she loved this!
See how easy it was to make?
It’s on your plate before you know it!
We loved it too!
Serve it up “hot dog” style with a buttery grilled bakery bun
Sometimes instead of using the oven or toaster I toast the buns in a skillet. Drizzle a little olive oil in the pan, butter the cut side and place buttered side down over medium heat.
Cover with a lid if you like, it helps speed things up and the bottoms of the rolls get a little steam heat while the cut sides get toasty. Check often because once they get started browning they go fast!
With this method you end up with a toasty interior that holds up to the filling and a soft outer bun. Yum!
Great comfort food for these cold winter nights!
Here’s the recipe, adapted from the Brown Eyed Baker
KIELBASA AND KRAUT
Equipment
- slow cooker
Ingredients
- 12 oz beer
- 1 cup brown sugar
- 2 lbs kielbasa Polish sausage
- 30 oz sauerkraut rinsed and drained
- 1 medium onion sliced
Instructions
- Prepare slow cooker by spraying with olive oil spray. Add beer and brown sugar and stir.
- Cut kielbasa into 3 inch links and add to pot.
- Top with sliced onions and sauerkraut. Season with salt and pepper.
- Cover and cook on high for 3-4 hours or low 6-8. Serve on buttery toasted buns. Makes 4-6 servings.
Notes
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