How to Cook Fresh Sauerkraut and Kielbasa in a Slow Cooker

Roasted sausages with steamed cabbage


A combination of fermented cabbage, salt and spices, sauerkraut is a traditional hot dog topping. However, when paired with kielbasa and simmered slowly in a slow cooker, the result is a hearty meal with a German flair. Although canned sauerkraut is readily available, the fresh version provides a tangier flavor and delightfully crunchy texture. If you don't have time to make fresh sauerkraut, most supermarkets carry bagged, fresh sauerkraut in the deli or refrigerated section.

Place your choice of vegetables in the slow cooker. For example, use sliced onions and 1-inch chunks of small red potatoes, green bell peppers, carrots and celery.

Rinse the fresh sauerkraut in cool water; then drain it thoroughly before adding it to the vegetable mixture.

Stir in chicken broth and a small amount of white wine or apple cider. As a general rule, use about 2 cups of liquid for each pound of kielbasa.

Season the ingredients with salt and freshly ground black pepper, along with a spoonful of French, Dijon or spicy brown mustard.

Cut the kielbasa into 2-inch pieces; then stir the pieces into the sauerkraut mixture.

Cook the mixture on high for four to five hours or on low for seven to eight hours.

Serve the hot kielbasa and sauerkraut immediately.