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Slow Cooker Sausage and Sauerkraut Recipe

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4.2 from 14 reviews

This delicious Slow Cooker Sausage and Sauerkraut recipe combines smoky kielbasa with tangy sauerkraut, sweet apples, and aromatic spices. Perfect for an easy, comforting meal, it can be cooked slowly in a crockpot or quickly in an Instant Pot for versatility and convenience.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American, Eastern European

Ingredients

Main Ingredients

  • 1 1/2 – 2 pounds smoked kielbasa or sausage, cut into 1-inch pieces
  • 28–32 ounces sauerkraut (with juice)
  • 1 small onion, diced
  • 1 large apple, diced
  • 2 tablespoons Dijon mustard
  • 2 teaspoons caraway or dill seeds
  • Salt & pepper to taste

For Instant Pot Cooking Only

  • 1 cup low-sodium chicken broth or water
  • 1 tablespoon oil

Instructions

  1. Prepare Ingredients: Cut the kielbasa or sausage into 1-inch pieces, dice the onion and apple, and gather the sauerkraut along with its juice and other seasonings to have everything ready for cooking.
  2. Slow Cooker Method: Add all main ingredients (sausage, sauerkraut with juice, onion, apple, Dijon mustard, caraway or dill seeds, salt, and pepper) into the slow cooker and stir to mix well. Cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours until flavors meld and sausage is heated through.
  3. Instant Pot Sausage Browning: Turn the Instant Pot to sauté mode and let it heat up. Add 1 tablespoon of oil and brown the sausage pieces for 5 to 7 minutes, turning them to brown all sides. Cook in batches if necessary. Once browned, remove the sausage and set aside.
  4. Add Liquid to Instant Pot: Pour 1 cup of low-sodium chicken broth or water into the bottom of the Instant Pot to prevent burning and create steam for pressure cooking.
  5. Layer Ingredients in Instant Pot: Place the sauerkraut, diced apple, diced onion, Dijon mustard, caraway or dill seeds, salt, and pepper directly on top of the liquid layer, spreading in a single layer at the bottom to facilitate even cooking.
  6. Add Sausage and Seal: Cut the browned sausage into chunks if not already, then place them on top of the sauerkraut mixture. Close and seal the Instant Pot lid securely.
  7. Pressure Cook: Set the Instant Pot to Pressure Cook on high for 15 minutes. Once done, perform a natural or quick release based on your preference. Carefully open the lid and stir before serving.

Notes

  • You can use either caraway or dill seeds depending on your flavor preference for a traditional or slightly different taste.
  • The recipe works well with smoked kielbasa or any smoked sausage of choice.
  • If using a slow cooker, there’s no need to add extra liquid as the sauerkraut with juice provides sufficient moisture.
  • When browning the sausage in the Instant Pot, do this in batches to avoid overcrowding and ensure even browning.
  • Adjust salt and pepper to taste since some sauerkraut and sausage varieties can be salty.
  • Leftovers keep well refrigerated for up to 4 days and reheat nicely.

Find it online: https://allcookedup.com/slow-cooker-sausage-and-sauerkraut-recipe-2/