Slow Cooker Kielbasa and Sauerkraut makes a deliciously easy and comforting meal in the slow cooker. Once your ingredients are chopped, it’s just “throw it together and wait for dinner to be done” easy!
Let’s face it, sauerkraut is one of those things that you either love or you love to hate. I know some people who like to eat sauerkraut straight from the can! One thing I’ve learned over the years that makes a big difference with sauerkraut is how it’s prepared.
Making canned sauerkraut taste better
I’ve found that draining and rinsing your kraut removes the sometimes harsh vinegary flavor of canned sauerkraut. While cooking it in a flavorful ingredient such as beer, cider or juice, adds a nice flavor and mellows the sauerkraut a bit. In today’s recipe I’ve used apple juice, but if you don’t have that on hand, try substituting beer or apple cider.
Some kielbasa and kraut recipes are simply that, just kielbasa and kraut. I like adding carrots and apples because of the color, texture and natural sweetness they add to the dish.
Step by step directions for making slow cooker kielbasa and sauerkraut.
Step 1. Drain and rinse your sauerkraut. Squeeze out the excess water.
Step 2. Add the sauerkraut, carrots, apple, onion and kielbasa to a 6 quart slow cooker.
Step 3. Sprinkle the brown sugar and caraway seeds over the kielbasa and veggies, then pour the apple juice over it all.
Step 4. Cover it and cook! You’ll need to cook it on low for 6-7 hours or on high for about 4 hours.
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- 2lbs kielbasa, sliced
- 1 (27 ounce) can Sauerkraut, drained and rinsed
- 2 carrots, sliced
- 1 Granny Smith apple, diced* see notes
- ½ yellow onion,diced
- 1 ½ cup Apple juice* see notes
- ⅓ cup light brown sugar
- 1 ½ teaspoon Caraway seeds
- Drain and rinse your sauerkraut, squeezing out any excess water.
- Add the sauerkraut, sliced kielbasa, carrots, apples, and onion to a 6 quart slow cooker.
- Sprinkle the brown sugar and caraway seeds over the kraut and veggies.
- Pour the apple juice over the sauerkraut mixture.
- Cover and cook on low for 6-7 hours or on high for 4 hours.
- Season to taste with salt and pepper before serving.
Other suitable apple varieties are Johnathan or Honey Crisp apples.
Apple cider, beer, or water may all be substituted for the apple juice.