Beer and Brown Sugar Kielbasa & Sauerkraut
I feel like I hit the jackpot with this recipe. It falls into the category of super easy to prepare (only 4 ingredients thrown into a crockpot) and so delicious it earns the “frantastic” award! On a scale of 1 to 10, this is definitely an 11!!
When I saw the recipe on one of my favorite blogs, I was immediately intrigued with the blogger’s comments. She said she wasn’t a fan of kielbasa and that she was even less of a fan of sauerkraut. Check. Double check. She didn’t say anything about the beer, but I am definitely not a fan. So, for me, 3 out of the 4 ingredients not only don’t interest me; but 2 out of the 4 I actually dislike.
My interest in the recipe should have ended there, but she went on to say that despite her not being a fan of kielbasa or sauerkraut she was in love with the recipe! I took a look at the 4th ingredient, brown sugar, and wondered if through some magic of chemistry it could turn the other three ingredients into a meal I could like. Whoo boy, did it ever!
The four hours in the crockpot turned the kielbasa into the most mouthwatering, tender sausage I have ever had; and the sauerkraut, as you might guess, was meltingly sweet. A little bit of Grey Poupon mustard balanced it all out and made it one of the most delicious sandwiches I have ever tasted!
It took all of 10 minutes to get the ingredients into the crockpot. I cooked the kielbasa on high for 4 hours, and it was perfection itself. This would be a great recipe for a football crowd—or any crowd for that matter. Do yourself a favor and make it soon. You’re welcome!
Beer and Brown Sugar Kielbasa & Sauerkraut
Ingredients
- 12 ounces beer (can or bottle)
- 1 cup brown sugar, light or dark (I used light)
- 3 pounds Polish kielbasa
- 1 bag (or jar) sauerkraut (32 ounces), drained
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Directions
Combine the beer and brown sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the sugar melts and the mixture is slightly thickened; set aside.
Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours. I cooked mine on high for 4 hours, and it was just perfect.
Serve on its own or on your favorite sandwich roll with chips and a dill pickle. Yum!
Fran’s Notes
Roger and John thought that I should back off the sugar just a bit next time I make it. I thought it was wonderful the way it was—but, then again, I have a sweet tooth. If you don’t share my sweet tooth, you may want to cut the sugar back to 3/4 of a cup.
Source: A Brown Eyed Baker recipe