Beer and Brown Sugar Kielbasa & Sauerkraut

I feel like I hit the jackpot with this recipe. It falls into the category of super easy to prepare (only 4 ingredients thrown into a crockpot) and so delicious it earns the “frantastic” award!  On a scale of 1 to 10, this is definitely an 11!!

When I saw the recipe on one of my favorite blogs, I was immediately intrigued with the blogger’s comments. She said she wasn’t a fan of kielbasa and that she was even less of a fan of sauerkraut.  Check.  Double check.  She didn’t say anything about the beer, but I am definitely not a fan.  So, for me, 3 out of the 4 ingredients not only don’t interest me; but 2 out of the 4 I actually dislike.

My interest in the recipe should have ended there, but she went on to say that despite her not being a fan of kielbasa or sauerkraut she was in love with the recipe!  I took a look at the 4th ingredient, brown sugar, and wondered if through some magic of chemistry it could turn the other three ingredients into a meal I could like.  Whoo boy, did it ever!

The four hours in the crockpot turned the kielbasa into the most mouthwatering, tender sausage I have ever had; and the sauerkraut, as you might guess, was meltingly sweet.  A little bit of Grey Poupon mustard balanced it all out and made it one of the most delicious sandwiches I have ever tasted!

It took all of 10 minutes to get the ingredients into the crockpot.  I cooked the kielbasa on high for 4 hours, and it was perfection itself.  This would be a great recipe for a football crowd—or any crowd for that matter.  Do yourself a favor and make it soon.  You’re welcome!

Beer and Brown Sugar Kielbasa & Sauerkraut

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  • 12 ounces beer (can or bottle)
  • 1 cup brown sugar, light or dark (I used light)
  • 3 pounds Polish kielbasa
  • 1 bag (or jar) sauerkraut (32 ounces), drained


Combine the beer and brown sugar in a small saucepan over medium heat.  Cook, stirring occasionally, 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.  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.  I cooked mine on high for 4 hours, and it was just perfect.

Serve on its own or on your favorite sandwich roll with chips and a dill pickle. Yum!

Fran’s Notes

Roger and John thought that I should back off the sugar just a bit next time I make it.  I thought it was wonderful the way it was—but, then again, I have a sweet tooth.  If you don’t share my sweet tooth, you may want to cut the sugar back to 3/4 of a cup.

Source:  A Brown Eyed Baker recipe

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