Beer & Brown Sugar Kielbasa

Modified slightly from


12 ounces beer (I used Woodchuck hard cider)
1 cup brown sugar (light or dark)
3 pounds polish kielbasa
1 bag (or jar) sauerkraut (32 ounces), drained


1. Combine the beer and brown sugar in a small saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside.

2. Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours.

3. Serve on its own or on your favorite sandwich roll.

Notes: I didn’t bother with making a syrup from the cider and sugar, I just dumped everything in the Crock Pot. Cooked on high for about 3 hours then turned it down to low.

Served with boiled potatoes. Mr. Meatatarian picked out the sausages and potatoes and left behind the kraut for me.


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