Slow Cooker Kielbasa and Sauerkraut
Smoky kielbasa cozies up with tangy sauerkraut, sweet apple, and a splash of lager for a set-it-and-savor slow cooker supper. A touch of Dijon and caraway brings out classic deli-counter comfort.
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Servings:
Ingredients
Kielbasa & Kraut
- 24 ounces smoked kielbasa, cut into 1½-inch chunks
- 28 ounces sauerkraut, drained, rinsed, and squeezed dry
- 1 medium sweet onion, thinly sliced
- 1 large tart apple, peeled and diced
- 10 ounces lager beer
- 3 tablespoons pure maple syrup
- 2 cloves garlic, minced
- 1 tablespoon caraway seeds
- 1 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
Instructions
Preparation Steps
- Place the sauerkraut in a colander and rinse under cool water for 10 seconds to tame the saltiness. Squeeze firmly by handfuls to remove excess liquid, then toss in a large bowl with the sliced onion, diced apple, half of the caraway seeds, and the black pepper.
- Set a large skillet over medium-high heat. Add the kielbasa pieces and brown for 3–4 minutes, turning once, just until the edges take on color. Transfer to a plate; no need to cook through.
- In a measuring cup, whisk together the beer, maple syrup, Dijon, garlic, and the remaining caraway seeds until the syrup dissolves.
- Build the slow cooker: Add half of the sauerkraut mixture to the crock, scatter the browned kielbasa over it, then spoon the remaining sauerkraut mixture on top. Pour the beer mixture around the edges so it seeps down without washing seasoning off the top layer.
- Cover and cook on LOW for about 5 hours (or on HIGH for 2½–3 hours), until the onions are tender and the flavors have melded.
- For a slightly thicker, tangier finish, switch to HIGH, set the lid ajar, and cook 15–20 minutes to let some liquid evaporate. Stir well and taste; add a pinch more pepper or a drizzle of maple if you like it sweeter.
- Serve hot with crusty rye bread or over creamy mashed potatoes.
Notes
Tip: Rinsing and squeezing the sauerkraut keeps the dish pleasantly tangy without overwhelming salt, and browning the kielbasa first adds extra depth.
Leftovers keep well in an airtight container up to 4 days; rewarm gently so the sauerkraut stays tender.
This recipe is an original creation inspired by classic Slow Cooker Kielbasa and Sauerkraut flavors. All ingredient ratios and instructions are independently developed.