This crock pot method delivers a hands-off German classic with minimal effort and maximum flavor. The slow cooker transforms simple ingredients into a hearty, tangy dish that tastes like it simmered all day.
Sausage and sauerkraut pair perfectly when cooked low and slow, allowing the sausage to absorb the briny, fermented flavors. A touch of brown sugar balances the acidity, creating a dish that’s both comforting and complex.
The result is tender sausage, soft sauerkraut, and a rich broth that’s ideal for soaking up with crusty bread. Set it in the morning and return to a meal that’s ready to serve.
Perfect for busy weeknights or cozy weekend suppers, this recipe requires just 10 minutes of prep before the crock pot takes over.
Ingredients for Sausage and Sauerkraut Recipe Crock Pot
Simple ingredients transform into a hearty German-style meal with minimal effort.
| Ingredient | Amount | Notes |
|---|---|---|
| Polish Kielbasa Sausage 🌭 | 2 lb | Sliced into 1-inch pieces |
| Sauerkraut 🥬 | 2 lb | Rinsed and drained |
| Brown Sugar 🍚 | ½ cup | Light or dark variety |
| Yellow Onion 🧅 | 1 whole | Large, thinly sliced |
| Granny Smith Apple 🍏 | 1 whole | Cored and diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Caraway Seeds 🌿 | 1 tsp | Optional for authenticity |
| Bay Leaves 🍃 | 2 whole | For aromatic infusion |
| Chicken Broth 🥣 | 1 cup | Low-sodium preferred |
| Dijon Mustard 🟡 | 2 tbsp | For tangy depth |
| Apple Cider Vinegar 🍯 | 2 tbsp | Balances sweetness |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
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The sausage is key here. Polish kielbasa holds up best to long cooking, but smoked sausage works too. Look for brands like Hillshire Farm or Johnsonville at most supermarkets. Sauerkraut should be refrigerated (not shelf-stable) for the best texture and tang. Libby’s or Frank’s are reliable choices in the cold case.
No kielbasa? Smoked turkey sausage or bratwurst work well. Skip the apple? Substitute with a splash of apple juice. The caraway seeds add traditional flavor but can be omitted—a pinch of fennel seeds offers a similar vibe. For extra richness, swap chicken broth for dark beer.
This keeps beautifully. Store leftovers in the fridge for up to 5 days or freeze for 3 months. Reheat gently on the stove with a splash of broth to keep the sausage moist. The flavors deepen overnight, making it even better the next day.
Why You’ll Love This Recipe
- Set and Forget: I dump everything in the crock pot before work and come home to a house that smells like a Polish grandma’s kitchen—no babysitting required.
- Sweet and Tangy: That brown sugar caramelizing with the sauerkraut and the crisp bite of Granny Smith apple? It’s the kind of flavor that makes you close your eyes mid-bite.
- Feeds a Crowd: I’ve served this at Sunday suppers and weeknight dinners alike—it’s just as good for a quiet night in as it is for a table full of hungry friends.
- Budget Stretcher: A pound of kielbasa and a bag of sauerkraut go a long way, and honestly, it tastes better the next day.
Step-by-Step Instructions for Sausage and Sauerkraut Crock Pot
Here’s the method. Straightforward, tested, works every time.
Step 1: Layer the Sauerkraut and Sausage
Drain and rinse the 2 lb Sauerkraut thoroughly under cold water to remove excess saltiness. Spread half of the sauerkraut in an even layer on the bottom of your slow cooker.
Arrange half of the 2 lb Polish Kielbasa Sausage (sliced into 1-inch pieces) over the sauerkraut. This layering technique ensures the flavors meld evenly throughout cooking. I always position the sausage pieces so they’re slightly buried in the sauerkraut to prevent drying out.
Step 2: Add Aromatics and Sweet-Tangy Balance
Distribute the 1 whole Yellow Onion (thinly sliced), 1 whole Granny Smith Apple (cored and diced), and 3 cloves Garlic Cloves (minced) over the first layer. These aromatics form the flavor base that transforms the dish.
Sprinkle 0.5 cup Brown Sugar evenly over the mixture, then add the 2 tbsp Dijon Mustard, 2 tbsp Apple Cider Vinegar, 1 tsp Caraway Seeds, and 1 tsp Black Pepper. The sugar caramelizes while the vinegar and mustard cut through the richness. Tuck the 2 whole Bay Leaves into the mixture.
Repeat with the remaining sauerkraut and sausage to create a second layer.
Step 3: Pour in Broth and Begin Slow Cooking
Carefully pour the 1 cup Chicken Broth over the entire mixture, ensuring it seeps down through both layers. The liquid should just cover the bottom layer without submerging the top layer completely.
Cover the slow cooker and set it to cook on LOW for 6-7 hours. This extended, gentle cooking time allows the flavors to develop deeply and the sausage to absorb the sauerkraut’s tangy character. You’ll know it’s ready when the sauerkraut is tender and the sausage has taken on a glossy sheen.
Step 4: Adjust Seasoning and Serve
After cooking, remove the bay leaves and discard them. Taste the dish and adjust seasoning if needed—though with the balanced combination of sweet, tangy, and savory elements, this is rarely necessary.
Let the dish sit for 10-15 minutes off heat before serving. This brief rest allows the flavors to settle and the juices to redistribute throughout the dish. Serve directly from the slow cooker or transfer to a serving dish, making sure each portion includes both sausage and sauerkraut.
Pro Tips For Making Sausage And Sauerkraut Recipe Crock Pot
- Rinse the Kraut: Drain and rinse the sauerkraut under cold water to cut the bitterness—I learned this the hard way after one too many puckered faces at dinner.
- Slice the Sausage: Cut the kielbasa into 1-inch chunks before adding it to the crock pot so the flavors meld better and every bite has sauce.
- Skip the Soak: Don’t pre-soak the sauerkraut; it’ll turn mushy and lose that nice tangy crunch that balances the sweetness of the apple and brown sugar.
- Add Apple Late: Stir in the diced Granny Smith apple during the last 30 minutes to keep it firm and fresh-tasting rather than a sad, overcooked mush.
Flavor Customization for This Recipe
Sweet & Tangy Twist
Swap brown sugar for maple syrup or honey—use ⅓ cup for a deeper, more complex sweetness. The maple adds earthy notes that pair beautifully with the sauerkraut’s tang. 🍯
Spicy Kick
Add ½ tsp crushed red pepper flakes or a diced jalapeño for heat. I love how the spice cuts through the richness while complementing the dish’s German roots. For extra depth, stir in 1 tbsp sriracha at the end.
Fruity Variation
Enhance the apple by adding ½ cup dried cranberries or chopped pears. The fruit plumps up during cooking, adding bursts of sweetness. This works especially well if serving with pork sausages instead of kielbasa.
Herb Infusion
Boost freshness with 2 tbsp chopped parsley or 1 tbsp fresh thyme stirred in at the end. I also love adding 1 tsp juniper berries (lightly crushed) for a traditional Central European touch.
Creamy Addition
Stir in ½ cup sour cream or Greek yogurt just before serving for a rich, creamy finish. This tames the acidity and makes the dish feel even heartier. Perfect for serving over mashed potatoes.
Smoky Depth
Replace half the chicken broth with ½ cup dark beer like Guinness or porter. The malty notes complement the sausage beautifully. Alternatively, add 1 tsp smoked paprika for a subtle campfire essence. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use a different type of sausage?
Bratwurst or smoked turkey sausage work well. Just avoid very lean varieties as they may dry out during the 6-7 hours of cooking.
Should I rinse the sauerkraut first?
Yes, always rinse and drain it thoroughly. This removes excess salt and prevents your dish from becoming too briny. A quick rinse under cold water does the trick.
Can I cook this on high instead of low?
You can, but reduce the time to 3-4 hours. The flavors won’t meld as deeply as with low heat, and the sausage may not absorb the sauerkraut’s tang as well.
Why does the recipe include an apple?
The apple adds natural sweetness and balances the dish’s acidity. As it cooks, it softens and integrates with the sauerkraut for a more complex flavor profile.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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