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Slow Cooker Sauerkraut and Sausage

Slow Cooker Sauerkraut and Sausage

  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
grannycancook

grannycancook

Here's an old recipe I have used for years. Sauerkraut and pork sausage cooked slowly in a slow cooker. Yummm!

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Ingredients {{adjustedServings}} servings

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Nutrition

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  • Calories:
  • 640 kcal
  • 32%
  • Fat:
  • 55.1 g
  • 85%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
  2. Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.
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Reviews

GodivaGirl
228

GodivaGirl

1/2/2008

I make this recipe every New Year's Day for my family. I couldn't stand this stuff as a kid, but I love it today (and so does the hubby)! One change I make is using thinly sliced apples instead of the onions. I also RINSE my sauerkraut lightly in strainer. Other variations we also love is using kielbasa or beef smoked sausage. I cut pieces into 1/2", layer a small amount of sauerkraut on bottom of crockpot, then some sliced sausage, then thinly sliced apples, then small amount of brown sugar. I repeat this until everything is inside. I always end with sauerkraut on top so the sausage doesn't become hard and overcooked. Before eating salt and pepper to taste. It's even better the NEXT day!

Mrs. Morrison
221

Mrs. Morrison

3/17/2008

A great starter recipe. I used beer brats,3 cans of sourkrout,1 green apple (sliced), 1/4 cup brown sugar and half a can of beer. Cook on low in the slow cooker for 6 six hours. It turned out so yummy. I offered hoogie rolls if people wanted them. I made a huge salad and some baked beans to go with! Will make again and again. Thank You

Amber
182

Amber

7/7/2006

Great for kielbasa sausage. I added a tablespoon or two ( I didn't measure; just squirted some in) of dijonaise mustard and it seemed to help sweeten the taste of the kraut. I also used the bagged type of kraut, which seems to lend better flavor than the canned or jarred types.

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