Learn how to make sausage and sauerkraut in this set it and forget it, easy slow cooker recipe. Enjoy the tangy mix of sauerkraut, chopped apples, and savory caraway seeds with pan-seared kielbasa for a delicious spin on sauerkraut and sausage.
Total Time
4hr 10min
5.0
2 Ratings
Author: McCormick
Servings:
8
Ingredients
•
1
Tbsp
McCormick® Garlic Powder
•
1
Tbsp
Oil
•
1
lb
Kielbasa Sausages
•
1
pckg
(2 lb)
Sauerkraut
, drained
•
1
Medium
Apple
, cored, chopped
•
1
Small
Onion
, thinly sliced
•
1
Tbsp
Caraway Seeds
•
1
tsp
Celery Salt
•
1
tsp
Granulated Sugar
•
6
Bay Leaves
Cooking Instructions
1.
Heat the Oil (1 Tbsp) in a large skillet on medium-high heat. Add the Kielbasa Sausages (1 lb) in whole ring; cook for 3 to 5 minutes per side or until browned but not cooked through. Remove the kielbasa to a cutting board. Cut the kielbasa into 2-inch chunks. Place in 6-quart slow cooker. Set aside.
2.
Mix the Sauerkraut (1 pckg), Apple (1), Onion (1), Caraway Seeds (1 Tbsp), Celery Salt (1 tsp), McCormick® Garlic Powder (1 Tbsp), Granulated Sugar (1 tsp), and Bay Leaves (6) in large bowl until blended. Top the kielbasa with the sauerkraut mixture. Cover.
3.
Cook for 4 hours on HIGH, stirring halfway through cooking.
Author's Notes
Safely cooked sausage can be pink inside. This can be caused by the cooking method or added ingredients. To ensure that sausage is safe to eat, use a food thermometer to check the internal temperature has reached 165 degrees F (74 degrees C).
Ostrowski of Bank Street, Inc. Fresh Polish Kielbasa is a favorite sausage of Baltimore. Other mild raw pork sausage or smoked kielbasa can be substituted.
Nutrition Per Serving
CALORIES
227
FAT
15.5 g
PROTEIN
10.2 g
CARBS
11.7 g
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