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Sauerkraut and Smokies

Sauerkraut and Smokies

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A quick and easy meal for the oven or slow cooker. It feeds a crowd, or leaves leftovers for later. You can add more or less brown sugar, depending on how sour you like your kraut.

Ingredients {{adjustedServings}} servings

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Original recipe yields 20 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet


  1. Place the apples, sauerkraut with juice, and smoked sausages into a slow cooker.
  2. In a bowl, stir together the cola, apple juice, and brown sugar until the sugar dissolves. Pour the cola mixture into the slow cooker. Stir to combine, cook on High for 2 hours, then on Low for 6 to 8 hours.
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I've made this recipe for years and always a favorite when serving hot snacks however, I've made a few changes. We like our kraut dishes a little more tangy and less sweet so I only used 4 apples that I shred instead of slice and about 1/3 cup brown sugar. I also use the larger jar of kraut and I like to rinse it and then add a tablespoon of olive oil and a 1/4 teaspoon caraway seeds. This gives a nice hidden flavor that goes well with the sweet and the tangy. Everything else is the same. I'll offer small hard rolls cut in half for those folks that want to make a sandwich out of this.


I can't figure out if this is supposed to be a main dish, or a side item. It didn't seem to be completely in either category. I liked the flavors, but don't think I'll make it again.


I made these for a Super Bowl party, and they were a flop. Even without a ton of food around, they just did not get eaten. I tried them and found them very bland. Luckily, only made half a recipe.