Learn how to make sausage and sauerkraut in this set it and forget it, easy slow cooker recipe. Enjoy the tangy mix of sauerkraut, chopped apples, and savory caraway seeds with pan-seared kielbasa for a delicious spin on sauerkraut and sausage.
10m
PREP TIME
4hr
COOK TIME
157
CALORIES
10
INGREDIENTS
Servings: 8
Ingredients
- 1 tablespoon oil
- 1 pound raw pork kielbasa, such as Ostrowski of Bank Street, Inc. Fresh Polish Kielbasa
- 1 package (2 pounds) sauerkraut, drained
- 1 medium apple, such as Honeycrisp or Gala, peeled, cored and chopped
- 1 small onion, thinly sliced
- 4 teaspoons McCormick® Whole Caraway Seed
- 4 teaspoons McCormick® Garlic Powder
- 1 teaspoon McCormick® Celery Salt
- 1 teaspoon granulated sugar
- 6 McCormick® Bay Leaves
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add kielbasa in whole ring; cook 3 to 5 minutes per side or until browned but not cooked through. Remove kielbasa to cutting board. Cut kielbasa into 2-inch chunks. Place in 6-quart slow cooker. Set aside.
- 2 Mix remaining ingredients in large bowl until blended. Top kielbasa with sauerkraut mixture. Cover.
- 3 Cook 4 hours on HIGH, stirring halfway through cooking.
TIPS AND TRICKS
Test Kitchen Tip : Safely cooked sausage can be pink inside. This can be caused by the cooking method or added ingredients. To ensure that sausage is safe to eat, use a food thermometer to check the internal temperature has reached 165°F.
Test Kitchen Tip : Ostrowski of Bank Street, Inc. Fresh Polish Kielbasa is a favorite sausage of Baltimore. Other mild raw pork sausage or smoked kielbasa can be substituted.
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