Easy Crockpot Kielbasa Sausage and Sauerkraut Recipe

Welcome to our easy sauerkraut and sausage recipe! This is a VERY simple recipe that's the perfect comfort food for any busy day.

Sauerkraut is a dish most folks either lover or hate. I know I wasn't a fan as a kid but it's grown on me over the years. This particular crock pot kielbasa and sauerkraut recipe is a very simple dish that easy to toss together and enjoy when you get home.

Some kielbasa and 'kraut recipes call for potatoes. I didn't add them to this dish...but there's a recipe below for that too, so you can cook it either way. Personally, I wanted to do a "fake-out Reuben" with the leftovers from this dish. So potatoes wouldn't have worked.

There Are Lots of Ways to Cook Kielbasa & 'Kraut

Since reaching adulthood, I've had kielbasa and 'kraut dozens of times. I've made those "fake-out" Reubens a lot too. But I think the weirdest thing I've ever eaten was Sauerkraut Pizza. Trust me, even though I already liked sauerkraut, I had to be talked into trying it. Man, oh man! I am SO glad I did.

It came from a little corner pizza shop named the Pizza Corner Restaurant in Valley City, ND. It had Canadian bacon, mushrooms, and sauerkraut on it. AND it was freakin' amazing. Now I want pizza :) Maybe I'll use part of the leftover kraut to make pizza too.

Crock Pot Sauerkraut and Sausage Recipe Ingredients & Substitutions

This is the section where we talk about the ingredients I used and other stuff that works too.
Why? So we don't have to go to the store just to make one dish.
AND so if you already have something in your freezer or pantry...you can use that too.
So here's what I used and other ingredients I know will work. If you've got more ideas or questions...let me know. I'll tell you what I think (or know) OR I'll do my best to find out.

What We Used

• Sausage - I used smoked kielbasa sausage. The long tube kind. I've also used both Polish kielbasa and a couple other kinds of Polish sausage over the years. A couple months ago I used a spicy chicken sausage and it was very good too. My sister uses turkey sausage pretty frequently. If you can find it, smoked kielbasa or any sort of smoked sausage is delicious.
• Sauerkraut - I have used SO many brands of sauerkraut over the years. In the ingredients image, I used Claussens. My absolute favorite it for years was Bubbies. It's a refrigerated, fermented kraut. And it's the closest to homemade sauerkraut I'd found. But a couple years ago my local grocery started carrying their own version of the same. It's a lot cheaper and what I use most of the time now.
• Onion - I used sliced onions. White onion to be exact. I don't use white often as my stomach doesn't handle it well anymore. But yellow and red onion both work great as well. And you can also use chopped onions if you prefer. I just didn't. AND in a pinch...onion powder works too.
• Butter - I use butter whenever possible. We prefer the flavor. And it isn't mandatory...unless you're going to do a pre saute on your sausages. Or do sauteed onions. Then you'll need something. But, you'll only need a little oil or butter. And olive oil or vegetable oil will work just fine too.
• Honey - Most people think I'm nuts here. And either honey or brown sugar is totally optional. If you don't like a tangy kraut...you want a touch of sweet added. It helps reduce the tangy flavor. Just a little can turn your that super tangy sauerkraut into a more subtle smooth tasting kraut.

Crock Pot Kielbasa and Sauerkraut Ingredients

Okay, I digressed. But every time I eat 'kraut, I think about that pizza. Can't seem to help it. But THIS recipe. This recipe doesn't include a lot of anything.

Just five ingredients:

• Kielbasa
• Sauerkraut
• Onions
• Butter
• Honey or Brown Sugar

There's the thing, though. You don't have to add any of that stuff. If you get the "good stuff". And I mean the good 'kraut here...you can just toss your kielbasa and sauerkraut in the crock pot and cook away. And by good I mean the refrigerated version, not the canned item on the shelf. The shelf stable variety isn't bad, but the refrigerated version is usually better.

About Those Optional Ingredients

For this recipe, onions are totally optional. Butter, adds a nice flavor but totally optional too. The brown sugar or honey...that completely depends. It's a taste bud issue. How sour or sweet do you want your dish to be? AND it depends on the brand of 'kraut you purchase. So there are a lot of variables and a lot of options.

You don't need to worry about it. If you're concerned it coming out too sweet or too sour...just cook the recipe WITHOUT any sweetener. A couple hours before supper, taste it. If it's too sour, add the brown sugar or honey. Then stir it up and cook it for a bit longer. It will have plenty of time to blend together.

Other Flavor Add-Ins You Can Try

If you want to change up the flavor, there are lots of things that work with slow cooker sausage and sauerkraut. Caraway seeds are probably one of the most traditional options. Or you can also add a little garlic or garlic powder. Maybe a bay leaf, fresh thyme or juniper berries. Worcestershire sauce or a Dijon or grainy mustard...those are awesome. Or even a few red pepper flakes if you want a little heat. Bell pepper or any type of green pepper works too if that's your thing.

For a slightly sweeter flavor, try sliced apples. Granny Smith apples work great with kraut. Or maybe a splash of apple juice or apple cider. 

If you want more liquid in the pot, try broth. Beef broth or vegetable broth work great. And even white wine or a light beer works too. 

You don't need much. The sauerkraut already brings quite a bit of juiciness to the recipe. So what you're looking for extra flavor. Not enough liquid to turn it into soup.

How to Make Kielbasa and Sauerkraut

The nice thing about this recipe is you aren't stuck using the crockpot. The slow cooker is still my favorite when I want to toss everything together and forget about it...but you can make sausage and sauerkraut in the Instant Pot, on the stovetop, or bake it in the oven too.

Slow Cooker Sauerkraut and Kielbasa

1. Lightly butter the inside of your crockpot.
2. Cut the kielbasa into bite-sized pieces or larger chunks if you're planning to use some for sandwiches.
3. Place the sausage in the bottom of the crockpot and layer the sliced onion over the top.
4. Drizzle with honey or sprinkle with brown sugar, if you're using it.
5. Add the sauerkraut and its juices over the top.
6. Cover and cook on LOW for 5 to 8 hours.
7. Give everything a good stir before serving. Taste and add a little more honey or brown sugar if the sauerkraut is more sour than you like.

Instant Pot Kielbasa and Sauerkraut

1. Cut the kielbasa into bite-sized sausage chunks. Slice the onion.
2. Turn the Instant Pot to Sauté and add the butter. Add the kielbasa and onion and cook for a few minutes, just until the sausage starts to brown and the onion begins to soften.
3. Turn off Sauté. Add 1/2 cup water, broth, apple juice, or beer and scrape the bottom of the pot to loosen any browned bits.
4. Add the sauerkraut and its juices. Add the honey or brown sugar if you're using it. Don't stir everything together.
5. Lock the lid. Hit the pressure cooker button HIGH. Cook for 5 minutes.
6. Allow a 5-minute natural release, then carefully release the remaining pressure.
7. Open the lid, give everything a good stir and taste before serving.

Stovetop Kielbasa and Sauerkraut

1. Cut the kielbasa into bite-sized pieces and slice the onion.
2. Melt the butter in a large skillet or Dutch oven over medium-high heat.
3. Add the kielbasa and cook for a few minutes, turning occasionally, until the pieces are lightly golden brown.
4. Add the onion and cook over medium heat until it begins to soften.
5. Reduce to medium-low heat and add the sauerkraut with its juices. Add the honey or brown sugar if you're using it.
6. Cover and simmer for about 20 to 30 minutes, stirring occasionally. If the mixture starts getting dry, add a splash of water, broth, apple juice, or beer.
7. Stir and taste before serving, adjusting the sweetness if needed.

Oven-Baked Kielbasa and Sauerkraut

1. Preheat the oven to 350°F.
2. Lightly butter or spray a casserole dish or baking dish.
3. Cut the kielbasa into bite-sized pieces and spread them in an even layer in the bottom of the dish.
4. Add the sliced onion, then spread the sauerkraut and its juices over the sausage.
5. Drizzle with honey or sprinkle with brown sugar if you're using it.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil, give everything a good stir and bake uncovered for another 15 to 20 minutes, or until the sausage is hot and beginning to brown around the edges.

Best Side Dishes & Serving Options

This particular crock pot sausage and sauerkraut dinner was made to feed a crowd. It was also made for there to be lots of leftovers.

• Dinner #1 tonight: A bowl of Sausage & Kraut with a side salad.
• Dinner #2 (probably a couple nights from now): "Fake Out" Reubens. Toasted rye bread, Swiss or Provolone slices, and sausage & kraut piled high. Most likely with a side of fries and sliced tomatoes.
• Then I'll freeze the last of the leftovers and make that pizza I was drooling about when I started writing. But yep, you heard right. You can freeze this dish. Before or after cooking, either one works.

What to Serve with Kielbasa and Sauerkraut

Kielbasa and sauerkraut can be a complete meal all by itself! BUT there are plenty of easy side dishes that work with it too. 

For busy nights, good side dish ideas might be...

• Crusty bread
• A simple green salad
• Cucumber salad
• Green beans 

If you want a heartier family meal. Here are a couple delicious side dish ideas:

• Potato salad
• Potato pancakes
• Egg noodles
• Green bean casserole...'cause why not?

A little Dijon mustard or grainy mustard on the side is good too! It's extra yummy with a smoky kielbasa.

Fake-Out Reuben Sammies

For sandwiches, pile the sausage and drained sauerkraut onto hoagie rolls, hot dog buns, or toasted rye bread. Add mustard or a little sour cream if that's your thing. 

If you're looking for lighter side dishes for kielbasa and sauerkraut, try a fresh salad, sliced apples, or an apple slaw. The fresh flavors are a nice contrast to the smoky sausage and sour sauerkraut. 

But for a cozy meal on a cold night... I'd go the opposite direction. And serve it with potatoes, noodles, or warm crusty bread.

AND don't forget...this homemade sausage and 'kraut is, like almost all crockpot and Instant Pot meals...better the next day. So if you have leftovers just store them in an airtight container. Then pop them in the refrigerator for up to three days. 

Or read on for the freezer directions. That's up next...

Can You Freeze Kielbasa and Sauerkraut?

Yep, you can freeze kielbasa and sauerkraut before or after cooking, so this recipe works well as a freezer meal and for meal prep. If you're freezing it before cooking...add the ingredient to a freezer bag or airtight container for the freezer. Press out as much air as possible, seal the bag and freeze it flat. For the best results, use it within about 3 months.

When you're ready to cook, thaw the freezer meal overnight in the refrigerator. Add everything to the slow cooker and follow the regular cooking directions. Freezing it flat also makes the freezer bag easier to store and helps it thaw more evenly.

How to Freeze Leftover Kielbasa and Sauerkraut

Let cooked leftovers cool before transferring them to freezer-safe containers or freezer bags. Remove as much air as possible before sealing to help prevent freezer burn. I like freezing leftovers in meal-size portions so I can thaw only what we need instead of reheating the whole batch.

For the best flavor and texture, use frozen leftovers within about 3 months. Thaw them overnight in the refrigerator and reheat on the stovetop over low heat, in the microwave, or in a covered baking dish in the oven until everything is hot.

Freezing Fermented Sauerkraut

If you're using refrigerated fermented sauerkraut with live cultures, there's one more thing to keep in mind. Freezing can reduce some of the live probiotic activity, and cooking exposes those cultures to heat as well. The sauerkraut will still add its sour flavor to the dish, but I wouldn't count on a cooked and frozen batch as a source of live probiotics.

If keeping those live cultures is important to you, save some of the fresh fermented sauerkraut in its original container and add a little to your serving later rather than freezing and cooking all of it.

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Alternative Kielbasa & 'Kraut Recipes

Like I was babbling about earlier, there are lots of options when making kielbasa and 'kraut. None that I've found are particularly difficult. They just taste a bit different. The one I cooked and featured it our favorite. Mostly because it's the most versatile.

Here are a few options for you to try too...

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