INGREDIENTS
350g or 4 large Kielbasa sausages (or similar smoked pork sausages)
350g drained ready-made sauerkraut (I used a 3/4 of a 500g tin of sauerkraut)
1/2 teaspoon caraway seeds (or fennel seeds)
fresh crusty bread or baguettes to serve
dill pickles to serve
mustard to serve
Place the beer, sausages, drained sauerkraut and caraway seeds in the slow cooker, and gently mix through to combine.
Cook on high for 4 to 5 hours or on low for 6 to 8 hours, or a combination of both, Some slow cookers have an Auto setting that switches to keep warm for the last few hours.
Serve with crusty bread, bread rolls or baguette, with dill pickles and mustard.
Cook on high for 4 to 5 hours or on low for 6 to 8 hours, or a combination of both, Some slow cookers have an Auto setting that switches to keep warm for the last few hours.
Serve with crusty bread, bread rolls or baguette, with dill pickles and mustard.