Ingredients
- 2 cans (about 27 ounces) sauerkraut, Bavarian style, undrained
- 2 pounds Polish kielbasa sausage, precooked and cut into 3-inch pieces
- 1 medium onion, thinly sliced, separated into rings
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon celery seed
How to Make
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Step 1: Lightly spray crock with non-stick cooking spray for easier clean up. Layer one can of sauerkraut, one pound of sausage pieces, half of the sliced onions, 1/2 teaspoon of boullion and 1/4 teaspoon of celery seed.
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Step 2: Repeat the layers and cook on low for 7 to 9 hours or high for 3 to 4 hours. Serve with some good pumpernickel bread.
We hope you enjoy this recipe!
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