How to Cook Sauerkraut & Kielbasa With Beer
Kielbasa is a generic term for a European sausage that you can cook with beer and sauerkraut on the stove, or all day in a slow cooker.
Kielbasa is a generic term for a European sausage that you can cook with beer and sauerkraut on the stove, or all day in a slow cooker. Spicier than the American hot dog, this ring of sausage is a mixture of pork and beef, and often cured via smoking with herbs like marjoram, pepper and sage which gives it a rich flavor. Traditionally boiled or fried, kielbasa is easily prepared on the stove for a quick entrée that you can serve on a bun or as a main entree with a sauerkraut and a side of mashed potatoes.
Skillet
Step 1
Remove the kielbasa from the package and place it in a skillet. Open the sauerkraut and pour the entire contents over the kielbasa.
Step 2
Pour one 12-ounce-can of beer over the kielbasa and sauerkraut.
Step 3
Set the skillet on the stove and heat it over medium-high heat until the liquid starts to boil lightly.
Step 4
Turn the heat to medium and cover the skillet. Let the kielbasa, sauerkraut and beer simmer for about 20 minutes.
Step 5
Remove the kielbasa from the skillet to a serving platter and cut it into 4-inch-long pieces to eat in a bun or 1-inch-long piece as a main entrée. Scoop the sauerkraut from the skillet with a slotted spoon and place it over the kielbasa or in a serving bowl.
Slow Cooker
Step 1
Place the sauerkraut into the slow cooker and pour one can of beer over top. Set the kielbasa on top of the sauerkraut.
Step 2
Set the cover on the slow cooker. Turn the heat setting to low and cook the ingredients for 8 to 10 hours. Cook the kielbasa for four on the high setting if you have less time to wait for the meal.
Step 3
Remove the kielbasa from the slow cooker and cut it pieces. Use 4-inch-long sections of kielbasa if you are serving it in a long bun.
Step 4
Scoop the sauerkraut out of the slow cooker with a slotted spoon and put it into a serving bowl.
Tip
Serve kielbasa with a side of fresh horseradish and spicy, brown mustard for an authentic Eastern European dish,