Homedinner Kielbasa and Sauerkraut

Kielbasa and Sauerkraut

Comments : 4 Posted in : dinner, food, foodie, funny, humor, recipe, sausage, Uncategorized on by : Jeanette Rueb

Pairs perfectly with Bush's Grillin' Beans

So, I thought I already made a post on kielbasa and kraut, but apparently I didn’t. I’m rectifying that now, because even if I did make one, I a) can’t find it, and b) probably need to write it in the new format anyway.

This recipe is for the slightly more experienced chef, and I say that only because I don’t have exact measurements written down on my recipe card. That’s okay, though! It’s not going to be the end of the world if you do things a little differently. The measurements are in pinches, for the most part.

Another reason that the measurements are not exact for this recipe is that I got the recipe from my mom, and she generally eyeballs her measurements for, well, pretty much everything. I come from a family of very experienced cooks, so I suppose I should embrace the tradition. For those of you who are less comfortable with eyeballing things, I’ll try to do a backwards conversion and give you a measurement from an approximation.

Anyway, less talking, more cooking! Let’s get to the perfect set-it-and-forget-it dinner!

Cook time for this recipe is 4-5 hours, and it serves… mmmmm… two to four people, depending on how hungry you are. It serves two hungry college students, so I suppose that’s a measurement in and of itself, right there.

• 1 Polish sausage
• 1 jar or can of sauerkraut (the boyfriend and I, both being good part-Germans, love sauerkraut, so we bought a large, 32 oz jar… and we only anticipate a little bit of leftover)
• 1/2 tsp ground mustard (divided)
• 1 tsp garlic powder (divided)
• 1 tsp onion powder (divided)
• 1/2 cup lager (I used Great Lakes Brewing Company’s Dortmunder Gold Lager; if you don’t want to use beer, you can substitute 1/2 cup of water or 1/4 cup of broth)

Drain and/or rinse the sauerkraut and add half of it to the bottom of the crock pot. Season it with “a pinch of ground mustard, some onion powder, and some garlic powder” (1/4 tsp ground mustard, 1/2 tsp garlic powder, and 1/2 tsp onion powder).

Cut the sausage in quarters and set it on top of the sauerkraut. Add the rest of the sauerkraut on top of the sausage and season it as before. Add your desired liquid (lager, water, or broth), and set the crock pot to cook on low and leave it for 4-5 hours. Just a note: If you use more liquid (I used about half a bottle of lager, for example), the sausage will get very soft and tender and fall apart very easily. Personally, I really liked the result.

I mixed it up a little at the end, and I got pieces of sausage to fall off and mix into the sauerkraut.


4 thoughts

  • September 22, 2015 at 12:12 am

    This can be made on the stove top as well. To the saurkraut, I like to add 1/2 chopped onion, 2tsp ofcelery flakes, 2 tsp of caraway seeds, sauté in 2tbsp of butter for a few minutes, when the onion and kraut soften. Then add the liquid and sausage and let it simmer 45 minutes or so.

  • September 22, 2015 at 12:13 am

    This comment has been removed by the author.

  • September 22, 2015 at 4:57 pm

    That's good to know! I'd eat sauerkraut and sausage more often if it didn't take five hours to make. Does it turn out just as tender?

    • Lisa
      August 10, 2019 at 7:31 am

      Update: Hot Pot! 25 minutes! OMG

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