Here is an ancient recipe for slow cooker sausage and sauerkraut that I’ve been using for years; it cooks sausage brats and salty kraut together; delish!
| Prep Time: | 15 mins |
| Cook Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 6 |
Ingredients
- 1 (20 ounce) can sauerkraut
- ¼ cup brown sugar
- 1 ½ pounds bratwurst sausages
- 1 medium onion, sliced
- ½ cup water, or as needed (Optional)
Instructions
- Mix sauerkraut and brown sugar together in a medium bowl.
- Pour sauerkraut mixture into a slow cooker; arrange sausages and onion over top. Cook on High for 2 hours. Check for dryness, adding water as necessary.
- Reduce the heat to Low and cook for 2 more hours.
Reviews
The sauerkraut was great!! I decided to use kielbasa instead of sausage although now I think the sausage may have been better. Per previous reviews, I used apples instead of onions (loved the apples in it). I added 1 clove of garlic and bay leaves and used the recommended amount of brown sugar. Pretty good!
Very easy. I used both chopped pork and kielbasi (out of the casing). Followed the recipe but doubled it. Will make again.
I am always surprised with the lack of spices in these sauerkraut recipes. I always add caraway seed (whole or powdered.), bay leaf, pepper corns. Fresh or granulated garlic, juniper berries, and lots of apples or applesauce. No onions.
My husband loves sourkartt
no
followed the recipe with no variations. Hot dang! We enjoyed the meal. No need for sides. It was quite filling. Next go round will try some variations that commentators wrote. apples sound interesting. May even try making the sauerkraut from scratch. We have already made from scratch various sausages, so why not. Thanks for the recipe
Added apples, white sugar and bacon grease!
Great! I put onion powder vs onions.
I have to say, I massively disagree with GodivaGirl. So many German/Bavarian restaurants rinse their sauerkraut and you RUIN it. The sharpness and bite is what fermented food is all about! You take that away and you’re left with boiled cabbage! Leave it as is and let those flavors marinate…it will all come together and you’ll appreciate it that much more. My two cents as a 3rd gen Austrian..
I love this recipe but I only used a quarter cup of brown sugar. I probably should have used less.
Made this for my boyfriend on New Year’s day 2020. He loved it. Had to stop home from eating so I could take a picture. Will be making this again and again. Thank you!
So, after about three attempts, I finally found the perfect rendition of this recipe for me! I did a much smaller batch of it, and cooked it on the stove. While browning sliced turkey kielbasa in a deep pan, I rinsed my jar of sauerkraut in a strainer, smashed out all of the water, and then fluff mixed it with 1/4 cup truvia brown sugar alternative, and about 4-5 tablespoons of Dijon mustard. Once the kielbasa was browned on both sides, (with a lid covering it to keep the moisture in), I dumped the sauerkraut mixture in with it, stirred it up, and layered ringed onion slices on top. I lit it all simmer on medium low for a bit to blend the flavors. This was soooooo good!!! And a much more manageable size for a single/small family. Love! Love! Love this! Plus, I feel good about knocking the calorie count down quite a lot with the use of the turkey kielbasa and Truvia brown sugar. Definitely one for the win!!
Top drawer! I intend to make this recipe regularly. Deelish!
I thought this was okay, not being a big fan of sausage, and loving the ‘sauer’ in sauerkraut – which the brown sugar removes. Hubby loves sausage and prefers the sauerkraut flavor from this recipe – so he really liked this. I will probably make it again for him.
So easy and yummy! I used beerbrats. Next time I will add some sliced apples and serve with Italian rolls. Kids love it too!
Almost as good as my mother-in-law use to make and she is from the Netherlands. I will put this in my food rotation for sure
My husband says it tasted just like his Polish Grandmother’s cooking. That is what I was looking for. ; p
Made exactly like recipe and will make it again
Made per recipe. We really enjoyed the potato and sauerkraut tastes together. It was easy and quick to prepare and cook.
I love this recipe however,I also add a package of bacon and 1-2cups cheese
For what it is, this was EXCELLENT! I made it exactly as described, using beef kielbasa. Served with herbed mashed potatoes.