Midweek Slow Cooker Comfort Meal:
Polish Sausage and Sauerkraut Casserole with Beer
I do not profess to be an expert on Polish cuisine, and my knowledge and interpretation is based on what I see and read in magazines and newspapers, as well as what’s offered in local Polish restaurants in Luton, where my daughter lives, and which has many Polish residents. Having lived and worked in the States, I also have a basic knowledge based on what numerous American friends, of Polish origin, ate and enjoyed when I was there, and that list is pretty basic but comprises:
Sausages, especially smoked sausages
Sauerkraut and Cabbage
Cucumber and Dill pickles
Sweet Curd Cheese
Pasta and Dumplings
Herbs and Spices such as: Caraway seeds, Dill, Bay, Parsley, Paprika and White Pepper
So, all my Polish readers must excuse me if I have made any glaring errors in what I prescribe to be Polish cuisine! But, I am pretty sure that my recipe for today, Polish Sausage and Sauerkraut Casserole with Beer, is fairly traditional, especially when made with Kielbasa sausages. I first saw the recipe on another site, Beer and Brown Sugar Kielbasa & Sauerkraut by Brown Eyed Baker, and I adapted it to suit my own requirements, namely adding caraway seeds, omitting the brown sugar and using French Diots de Savoie sausages in place of Kielbasa. I was looking for an easy and comforting recipe to throw together in the slow-cooker for a midweek meal, and that used sauerkraut, and this recipe fitted the bill perfectly.
This simple recipe has only four main ingredients in it, namely sausages, sauerkraut, beer and caraway seeds and is easily served with crusty bread or baguette, as well as dill pickles and mustard, and it made for a most filling and comforting meal the other night. If you don’t have a slow-cooker, that’s not a problem as it can be cooked either in a covered casserole dish in the oven or on top of the cooker. You can use any sausages that take your fancy, but cured and smoked sausages from Northern Europe are by far the best and they don’t need pre-browning and they hold their shape well throughout cooking – as you can see from above, I used some fabulous Alpine sausages from the Savoy region in France, called Diots de Savoie, which have a very high meat content of 85% pork cuts and are smoked.
As this recipe was cooked in a slow-cooker, my rather lovely oven to table Crock-Pot, I am entering this recipe into Janice’s (Farmersgirl Kitchen Blog) Slow Cooker Challenge; and, as I added caraway seeds to my Polish Sausage and Sauerkraut Casserole with Beer for an authentic Polish touch, this recipe is perfect for Vanesther’s (Bangers and Mash Blog) The Spice Trail challenge, which is showcasing Caraway seeds this month. That’s all for today, look out for some new 5:2 diet recipes coming soon, as well as some lovely new vegetarian recipes too, have a great Wednesday, Karen
NB: For some Polish Recipe ideas, I have found this website here: Tasting Poland
Polish Sausage and Sauerkraut Casserole with Beer
|Prep time||5 minutes|
|Cook time||8 hours|
|Total time||8 hours, 5 minutes|
|Meal type||Lunch, Main Dish, Snack|
|Misc||Child Friendly, Serve Hot|
|Occasion||Barbecue, Birthday Party, Casual Party, Christmas, Halloween, Thanksgiving|
|By author||Karen S Burns-Booth|
- 125mls ale or beer
- 350g or 4 large Kielbasa sausages (or similar smoked pork sausages)
- 350g drained ready-made sauerkraut (I used a 3/4 of a 500g tin of sauerkraut)
- 1/2 teaspoon caraway seeds (or fennel seeds)
- fresh crusty bread or baguettes to serve
- dill pickles to serve
- mustard to serve
A comforting Polish inspired meal that is cooked in the slow cooker with beer and caraway seeds; makes a fabulous mid-week winter supper, or serve at a BBQ in the summer for any large gatherings. (Recipe idea was taken and adapted from Brown Eyed Baker)
|Step 1||Place the beer, sausages, drained sauerkraut and caraway seeds in the slow cooker, and gently mix through to combine.|
|Step 2||Cook on high for 4 to 5 hours or on low for 6 to 8 hours, or a combination of both, Some slow cookers have an Auto setting that switches to keep warm for the last few hours.|
|Step 3||Serve with crusty bread, bread rolls or baguette, with dill pickles and mustard.|
London Unattached says
I really love continental smoked sausages – and saukraut too! Yum
Thanks Fiona, may make this for you then, if you visit us!
This sausage casserole looks just so appetizing and I’m really craving some good sauerkraut now – I haven’t had any for years. And you already know just how much I like my sausages, so this dish is absolutely perfect for me and my brood! Thanks so much for sharing in February’s Spice Trail challenge, Karen – it’s a perfect celebration of cooking with caraway 🙂
Thanks Vanesther! I am a BIG sausage fan too, as you also know!
Madeleine Morrow says
The last time I ate this sort of meal was in Regensburg, southern Germany, on a icy day when the temperature was well below freezing. We sat in a small Sausage house on the banks of the river and ate our hearts out. Happy memories.
That must have been a wonderful meal Madeleine for you to remember it with such happy memories! Thanks for sharing them with me.
Nice dish! I’m making from time to time a version of this recipe, especially in winter. I usually use tomato juice instead of beer.
That is an interesting method too! May try tomato juice next time! Karen
Janice Pattie (@FarmersgirlCook) says
A lovely warming dish and I like the way you have served it in a baguette. Thanks for joining in with Slow Cooker Challenge X
I DO love a hot sandwich Janice and it saved cooking any spuds too! Karen
Heidi Roberts says
I adore saurkraut and smoked sausages, a Saturday night treat when I was growing up in The States!
I bet it was always enjoyed Heidi, sounds like a great Saturday night family meal!
Tracy Nixon says
What a lovely recipe! Thank you for sharing! Bookmarked to try! G+’d
This looks fabulous. A polish grocery store has just opened in our town so am going to get the ingredients from there and make for ‘him indoors’ at the weekend! He will be impressed!
Thanks Fiona! You will be able to buy the sauerkraut there too, in a tin and the sausages of course! Karen 🙂
Bintu @ Recipes From A Pantry says
My hubby would be all over this Karen. We love polish sausage and even use it for gumbo.
OH yes, LOVE smoked sausage in Gumbo too!
Tina @ The Spicy Pear says
I love sauerkraut and your recipe with the sausages looks very tasty indeed! I am seriously looking to invest in a slow cooker and this dish may just make me invest.
Thanks Tina! I LOVE my two slow cookers, one is a family sized one for up to 8 people and the other one is a diddy one for 3 to 4 people!
Glamorous Glutton says
Ooh this is a Perfect dish for me. I love sauerkraut, but don’t eat it often as Mr Glam’s not keen. I’d forgotten how good it is, I’m going to have to make this the next time Mr Glam’s out, maybe I’ll just tell him to go to the pub! GG
Thanks GG! Make it a date for the next time Mr GG is out, a tin of sauerkraut and some smoked sausages! 🙂
Tracy Nixon says
Shared via Facebook thanks
Deonia Copeland says
I learned to make this dish when I lived in the Polish area just north of Chicago. Those ladies also added potatoes to it and it was delicious!! I was just 19 and a newly married person. It has remained one of my favorite ways to enjoy polish sausage. DAR lady
Thanks for sharing your memories with me Deonia, and I musty try it with potatoes next time, in place of bread! Karen
Love it Karen! The good old days at my grandmas 🙂 I’m going to buy my first slow cooker today it seems like all the boys at work can’t stop talking about the stuff they cooked in it!
Thanks Sylvia! You will love the slow cooker, so versatile and easy to use! Karen
Great mix of flavours, bet it tastes fab Karen.
Thanks Janie, it was a tasty and very satisfying meal!
Morgan @ Peaches, Please says
I love sausage in pretty much any form. Pickles however…shudder.
Hold the pickles Morgan and grab an extra sausage! 😉
This plate brings water in my mouth! So yumish and also a nice opportunity to take a look at your beautiful blog!
Karen Burns-Booth says
Thanks so much Gaby!