Prep 10 mins
Cook 5 hrs
This was my contribution for the German Category in The Zaar World Tour. I haven't tried it yet so tell me what you think.
- 3 (1360.77 g) package kielbasa (2 large sausages in each)
- 907.18 g sauerkraut
- 709.77 ml apple cider
- 0 onion, cut into slivers
- 59.16 ml brown sugar
- Add all ingredients into crock pot and cook 5 hours on high.
This recipe really takes the sour edge off of sauerkraut. I usually have only had kraut cooked right out of the jar- nothing added, so this was a little on the sweet side for me. But I could get used to it! I am cooking for two, but I made the recipe as directed, only I decreased the kielbasa to 1 lb, and cut it into small chunks. It was the perfect amount. In the future, I may try to decrease the juice as well- it seemed to be too much.
We have made a similar recipe in our family for as long as I can remember. Ours uses sauerkraut, brown sugar and sour cream. We also add dumplings. My German great grandparents were a huge influence on our family dinners. I like the version with onion and apple cider vinegar but I think I will stick with what I grew up with.
We didn't care for this at all. The kielbasa was too soft & the kraut was WAY too sweet. Doubt if I'll make this again. THANKS anyway.