Oktoberfest Slow Cooker Special Dinner
Oktober Fest Beer Festival Sauerkraut, German Sausages and Potatoes made in the Crock-Pot. Easy and Delicious!
Servings 6 serves
Ingredients
- 4 14-oz cans Bavarian style sauerkraut (I like Frank’s sweet Bavarian style with caraway seeds)
- 1 medium onion thinly sliced
- 26 ounces- 2 pounds kielbasa sausage precooked and cut into 3 inch pieces
- ½ teaspoon celery seed
Instructions
- In bottom of stoneware, layer 2 cans of sauerkraut (with juices from can) half of the onion slices, ¼ teaspoon celery seed, and half of the sausage pieces.
- Repeat for the next layer.
- Cover and cook on High for 3-4 hours or Low for 6-8 hours.
- Serve with a slotted spoon.
Notes
Variation: The sauerkraut can make this a very salty dish. To cut back on the amount of salt, if desired- drain and rinse the sauerkraut and replace the sauerkraut liquid with 2 cups of water or 2 cups of German beer.
I’m pretty sure sauerkraut is a love/hate type of food. I personally love the Bavarian style sauerkraut, and I always eat some right out of the can when I make this dish.
I’m pretty sure sauerkraut is a love/hate type of food. I personally love the Bavarian style sauerkraut, and I always eat some right out of the can when I make this dish.