Sauerkraut and Kielbasa

Sauerkraut might not be your first choice for a delicious springtime dinner, but take another look, because this combination of Sauerkraut and Kielbasa (with a touch of bacon!) is delicious! 

This is actually a very light dinner, contrary to the popular opinion that sauerkraut with sausages is a fall or winter dish for hearty appetites. The tangy kraut is a very nice change of pace. Plus this is a great recipe to keep in mind when there is not a lot of fresh meat at the market. Which happened this week, when we completed our grocery shopping...

You may use any form of sauerkraut you wish. Sauerkraut can be found in jars or cans on the grocery shelves. As well as in some dairy cases wrapped up in sealed plastic bags. We used our homemade sauerkraut for this dish. Honestly, we can't wait to make Sauerkraut and Kielbasa again, but first, we will need to make more 'kraut! 

The preparation is simple, and as with all slow cooker meals, there will be plenty of time for relaxing or getting other chores completed, the choice is yours. Serve with dark bread or boiled red potatoes and butter, then just call the family to the table and enjoy!

Ingredients needed for this recipe:

• bacon
• sauerkraut
• kielbasa
• onion
• brown sugar, you can make your own!

You will also need the following:

• slow cooker
• kitchen knife
• chopping board
• measuring spoons

Now we are ready to begin!

Sauerkraut and Kielbasa
adapted from:  Fix it and Forget It, New cookbook

5 slices bacon
1 medium onion, diced
2 pounds sauerkraut - drained
2-3 T brown sugar
1 pound kielbasa, cut on the diagonal into 3/4 inch slices

Saute the bacon until crisp, lay on paper toweling to drain. In the drippings, saute the onion. Remove from skillet and allow to drain off the excess bacon fat.

Crumble the bacon slices, and mix with the sauerkraut, onion, brown sugar, and sliced kielbasa in a 5-qt slow cooker. 

Cover and cook on low for 4-6 hours. Serve.

Storage options for Sauerkraut and Kielbasa. Store covered in the refrigerator for up to four days. I do not recommend freezing this dish, due to the sauerkraut. 

UPDATE:  For your convenience, a "copy and paste" version of Sauerkraut and Kielbasa has been included below. 

Featured recipe at: 

Scratch Made Food! & DIY Homemade Household featured at Full Plate Thursday Link-up!

#wholefoodingredients

#scratchmadefoodforyourfamily

Thanks for stopping by!

Hey you, don’t miss a post! Please consider following Scratch Made Food! & DIY Homemade Household. To follow by email, and/or by RSS feed, complete the application located on the right-hand side of the blog. Please Note, some posts may contain affiliate links, thank you for supporting Scratch Made Food! & DIY Homemade Household.

PS, friends, and family who love good food and household ideas might love us too! Tell them about us, and thanks for the referral!

You may also enjoy, Creative writing from the heart... stories of life, living, and family.

Printable "copy and paste" version:

Sauerkraut and Kielbasa
adapted from:  Fix it and Forget It, New cookbook

5 slices bacon
1 medium onion, diced
2 pounds sauerkraut - drained
2-3 T brown sugar
1 pound kielbasa, cut on the diagonal into 3/4 inch slices

Saute the bacon until crisp, lay on paper toweling to drain. In the drippings, saute the onion. Remove from skillet and allow to drain off the excess bacon fat.

Crumble the bacon slices, and mix with the sauerkraut, onion, brown sugar, and sliced kielbasa in a 5-qt slow cooker. 

Cover and cook on low for 4-6 hours. Serve.

Storage options for Sauerkraut and Kielbasa. Store covered in the refrigerator for up to four days. I do not recommend freezing this dish, due to the sauerkraut. 

~~~~