There is something mighty comforting about a supper you can set up in the morning and come back to at dinnertime, especially when the weather turns chilly and everybody wants a plate of something hearty. This slow cooker kielbasa and sauerkraut is the kind of plain, honest Midwestern meal that has stuck around for good reason: it is thrifty, filling, and full of that smoky-tangy flavor folks have loved for generations. Using a whole kielbasa ring keeps things simple, and after a long, gentle cook, it turns beautifully tender right alongside the sauerkraut and onions.
This dish is just right with buttery mashed potatoes, boiled baby potatoes, or a thick slice of rye bread to soak up the juices. If you want to round it out, serve it with green beans, roasted carrots, or a crisp apple salad for a little sweetness against the savory sausage and tart kraut. A dab of coarse mustard on the side never hurts either.
Slow Cooker 5-Ingredient Kielbasa and Sauerkraut
Servings: 4 to 6
Ingredients
1 whole kielbasa ring, about 13 to 16 ounces
Directions
1. Lightly drain the sauerkraut and spread about half of it in the bottom of the slow cooker. Scatter half of the sliced onion over the top.
2. Lay the whole kielbasa ring right on top. Add the remaining sauerkraut and onion around and over the sausage.
3. Pour the apple juice over everything, then sprinkle the brown sugar evenly across the top.
4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the kielbasa is heated through and very tender and the onions have softened into the kraut.
5. Lift out the kielbasa, slice it into serving pieces, and return it to the slow cooker or arrange it over the sauerkraut on a platter. Spoon plenty of the kraut and onions alongside and serve hot.
Variations & Tips
Add apples: If you like a sweeter old-fashioned flavor, tuck in 1 sliced apple with the onions. It softens as it cooks and plays real nice with the sauerkraut and brown sugar.
Use beer instead of apple juice: For a deeper, more savory pot, swap the apple juice for 1 cup of a mild lager. That gives the dish a sturdier flavor that is especially good with rye bread and mustard.
Make it heartier: Add small peeled potatoes around the sausage at the start if you want your side dish built right in. They will soak up those smoky juices and save you washing another pan.
Don’t over-drain the kraut: A little of the sauerkraut liquid helps keep the dish moist and flavorful, so I only drain it lightly. If your kraut is especially sharp, give it a quick rinse first, but not too much or you will wash away the character.
Slice at the end: Cooking the kielbasa whole helps it stay juicy. If you slice it before cooking, it can still taste good, but a whole ring holds onto more flavor and gives you a prettier serving platter too.
