The smoked flavors of kielbasa sausage combined with the tanginess of a sauerkraut mixture make this crock pot kielbasa and sauerkraut a must-try for your next family meal. Sweetened with brown sugar, leveled with a light beer, and topped off with other pantry-favorite seasonings and ingredients… you’ll be glad you gave this crockpot kielbasa sauerkraut recipe a try!
Looking for another way to use slow cooker sauerkraut in a meal? Try our Slow Cooker Ribs, Potatoes, and Sauerkraut recipe.
Why this recipe works
This slow cooker recipe has an incredibly quick prep time along with a fast cooking time. This family favorite is perfect for any busy weeknight (or weekend) and is also ideal for a midday potluck.
In addition to the no-sweat-prep, this sauerkraut dish has a nice flavor, thanks to a few staple ingredients. It’s a delicious way to make a heartier meal without adding too many ingredients. Not to mention, kielbasa and sauerkraut alone can also be paired with other foods for an even more well-rounded meal.
- Kielbasa: A traditional Polish sausage that packs the flavor of smoke, garlic, cloves, and marjoram. For this recipe, you’ll need two smoked kielbasa, which will be sliced into diagonal 1-2 inch pieces.
- Sauerkraut: This ingredient’s tangy flavor makes the entire dish what it is. If you want a milder flavor, simply rinse it after draining.
- Butter: Melts and helps combine the flavors of the seasonings.
- Beer: A pilsner or light beer works well for this kielbasa recipe.
- Brown Sugar: Adds a bit of sweetness to the dish.
- Onion: Adds more flavor to the recipe.
- Seasonings: Pepper, garlic powder, caraway seed, and dijon mustard are included to give this traditional recipe its iconic taste.
Step One – Pour drained sauerkraut into the slow cooker.
Step Two – Add the cut kielbasa, chopped onion, dijon mustard, brown sugar, garlic powder, black pepper, caraway seeds, and sliced butter on top of the sauerkraut.
Step Three – Pour over beer.
Step Four – Stir and cook on HIGH for 2 hours or LOW for 4 hours.
How to serve
- A nice helping of kielbasa and sauerkraut can be served alongside a fresh side salad for a light but delicious meal.
- If you have rye bread on hand, consider making hearty sandwiches. Don’t forget to add a few slices of tomato and provolone cheese. Hoagie buns are the next best thing if you don’t have any rye bread.
- This crockpot kielbasa can also be used as a topping for egg noodles, rice, or boiled potatoes.
Yes! You can actually freeze it before or after. When you’re ready to cook or reheat, allow everything to defrost and then cook according to the directions.
Sure! Either one works.
If you don’t want to use beer, opt-in for water, chicken broth, or even apple juice.
Add any leftovers to an airtight container and keep them in the refrigerator. It is good for up to 5 days.
Slow Cooker Kielbasa and Sauerkraut
- 28 oz. Kielbasa (I use two 14-oz. packages) – cut into 1-2 inch sized pieces at an angle.
- 32 oz. sauerkraut
- 1 cup thinly sliced sweet yelllow onion
- 1/4 cup salted butter
- 1 tsp. caraway seeds
- 1 Tbsp. Dijon Mustard
- 2 Tbsp. brown sugar
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1 cup beer (I use pilsner or a light beer)
- Drain the sauerkraut (rinse if you want a milder flavor) add to the slow cooker.
- Add the yellow onion and cut kielbasa.
- Add the dijon mustard, brown sugar, garlic powder, black pepper, and caraway seeds. Add the butter, you can just add it in slices. Pour over beer and stir.
- Cover and cook on HIGH for 2 hours or low for 4 hours.
- Add any leftovers to an airtight container and keep them in the refrigerator. It is good for up to 5 days.
- If you don’t want to use beer, opt-in for water, chicken broth, or even apple juice.
- You can substitute beef sausage for the pork kielbasa and still have great results.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.