This, right here, is by far my favorite thing I’ve made in months, if not all year.

So good that at 9 pm on the night I made it, I started panicking that someone else would get to the leftovers before I did and had another one.

No surprise really since it’s made up of my some of my favorite foods: kielbasa, sauerkraut, and brown sugar. Beer, I can take or leave, but in this, I’ll take it. It’s sweet, it’s sour, and it’s seriously delicious. Guarantee I make it at least one more time before the year is up!

Bonus points because it’s made in the slow cooker. So if you want to, say, make it for the big rematch between LSU & Alabama, you can pop it in first thing in the morning and it’ll not only make your house smell like heaven but will be ready for the game with minimal effort. All you need is some buns and you’re good to go.

(I was right to have another as a late night snack – my husband killed the remaining leftovers the next morning!)

Beer & Brown Sugar Kielbasa
  • 12 ounces beer
  • 1 cup brown sugar
  • 3 pounds polish kielbasa
  • 1 bag or jar sauerkraut (32 ounces), drained well
  1. Combine the beer and brown sugar in a small saucepan over medium heat, until the sugar melts and the mixture is slightly thickened; set aside.
  2. Cut the kielbasa into links and place in a slow cooker. Cover with the drained sauerkraut. Pour the beer and brown sugar mixture over top. Cook on high for 4 to 6 hours, or on low for 8 to 10 hours. (I have a small slow cooker and had to do a bit of stirring throughout the day to keep everything coated in the brown sugar mixture.)
  3. Serve on its own or on your favorite sandwich roll.




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