Polish Sausage and Sauerkraut Casserole with Beer

Serves	4
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
Region	European
By author	Karen S Burns-Booth

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.

Ingredients

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

Note

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)

Directions

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.