Beer & Brown Sugar Polish Sausage with Sauerkraut
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- 12 oz
- beer (can or bottle)
- 1 c
- brown sugar (light or dark)
- 3 lb
- polish kielbasa
- 1 bag(s)
- (or jar) sauerkraut (32 ounces), drained
1Combine the beer and brown sugar in a small saucepan over medium heat, 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.
2Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours. (We ended up doing a combination - high for 3 hours and then low for another 3 or so. Definitely the longer it cooks the better it tastes!) Serve on its own or on your favorite sandwich roll.