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I tried this in the crockpot, and I'm sorry, but we didn't really like it. It may have been the sausage I got (but it was the only package I could find that said "kielbasa"). This might be really good over the stove, but after stewing for 6 hours, the sausage lost most of its firmness and the sauerkraut lost most of its flavor (which some of the family liked, and others didn't). It was fairly good with a very strong mustard smothering it. I may try this again on the stovetop to see if it is better, or with a very sturdy smoked sausage. Made for ZWT4.

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CraftScout May 30, 2008

I made 1/2 servings of this and your Sauerkraut With Polish Sausage for our dinner tonight and, while they were both good, the other recipe wins for best, overall flavour. This recipe did come together a whole lot faster, though, so that's a definite plus. I also felt the bay overwhelmed the dish, but it could be that the leaves I have are just very fresh and strong. Thanks.

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evelyn/athens May 27, 2008
Kielbasa Sausage With Caraway Sauerkraut