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Beer & Brown Sugar Kielbasa with Sauerkraut

Sooooo, you know when you're supposed to get a thing done but then life gets in the way and you definitely did not do what you were going to do?  Yeah, that's this blog post.  My fault!

But I'm here now.  I'm really excited about this recipe because it was quick and easy and really tasty.  I've never made kielbasa before, which is surprising, given that I spent over 5 years living in Pittsburgh.  Fun fact: Pittsburgh has a huge Polish community.  Shockingly, I think I've probably had kielbasa itself only a handful of times.  So this recipe is way way wayyyy overdue.  Another fun fact: I thought I didn't like sauerkraut.  Um, no, I apparently love sauerkraut.  This is a thing.

Let's make this new-to-me thing together.  There are 4 ingredients, so you absolutely have no excuse.  Let's do it!

 

Beer & Brown Sugar Kielbasa with Sauerkraut

Print Recipe

  • 12 ounces beer (can or bottle)
  • 1 cup tightly packed brown sugar (light or dark is fine)
  • 3 lbs polish kielbasa
  • 32 ounces sauerkraut, drained (can, jar or bag if fine)


1) In a small pan over medium heat, add together the beer and brown sugar.  Stir together until the sugar melts and the mixture thickens slightly.  Remove from heat and set aside.

2) Slice the kielbasa into links and add to the slow cooker.

3) Drain the sauerkraut and place it on top of the links.

4) Pour the beer and brown sugar mixture over everything.  Cook on High for 4-6 hours, or on Low for 8-10 hours.

5) Serve as desired (by itself, over rice, or on a sandwich roll).

--recipe from Brown Eyed Baker