Modified slightly from http://www.browneyedbaker.com/2011/10/14/beer-brown-sugar-kielbasa-with-sauerkraut/
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.