Juicy Crockpot Sauerkraut

Growing up, I only knew sauerkraut as that tangy stuff from a jar that my mom would heat up quickly on the stovetop. It was always an afterthought, something we’d throw on hot dogs or serve with pork chops when we were in a hurry.

But then I discovered the magic of making sauerkraut in a crockpot, and it completely changed how I think about this classic side dish. The slow cooking method lets all the flavors develop naturally, and the result is so much better than the quick-heated version I grew up with. It’s one of those set-it-and-forget-it recipes that makes your whole house smell like your favorite German restaurant.

What Kind of Sauerkraut Should I Use?

When shopping for sauerkraut, you’ll find it in two main locations at the grocery store – either shelf-stable in jars near the condiments, or refrigerated in plastic bags near the hot dogs. The refrigerated kind typically has a fresher, crunchier texture and more beneficial probiotics since it hasn’t been pasteurized. For this crockpot recipe, either type will work just fine, though the refrigerated version might maintain a bit more texture during the long cooking time. If you’re new to sauerkraut or prefer a milder flavor, go ahead and rinse it before using – this will reduce the tartness without sacrificing the classic cabbage taste. Just remember that the best sauerkraut should have a clean, fermented smell and a pale yellow to white color.

Options for Substitutions

This classic crockpot sauerkraut recipe can be tweaked in several ways to match your taste and what you have on hand:

• Sauerkraut: This is the star ingredient that can’t really be substituted, but you can use fresh sauerkraut from the deli section instead of jarred. The amount of rinsing will affect the final taste – less rinsing means more tang!
• Kielbasa: While kielbasa gives the most authentic flavor, you can use other smoked sausages like bratwurst, Polish sausage, or even turkey kielbasa for a lighter option.
• Apple: Any firm, sweet apple works well here – Honeycrisp, Gala, or Fuji are good choices. You can even use pears for a different twist.
• Caraway Seeds: If you’re not a fan of caraway seeds, you can leave them out or substitute with fennel seeds for a similar flavor profile.
• Apple Cider: Apple juice works just as well as cider. You could also use all beer or all water if you prefer – just adjust the brown sugar to balance the tartness.
• Brown Sugar: Regular white sugar or honey can replace brown sugar. Start with small amounts and taste as you go to get the right balance of sweet and sour.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot sauerkraut is not considering the salt content – if you’re using undrained sauerkraut and adding kielbasa (which is already salty), you might end up with an overly salty dish, so taste and adjust before adding any extra seasonings. Another common error is overcrowding your slow cooker, which can lead to uneven cooking – make sure to layer your ingredients with the sauerkraut on the bottom and kielbasa on top for the best results. The amount of liquid is crucial too – while you might be tempted to add more liquid for fear of drying out, remember that the sauerkraut, apple, and onion will release their own juices during cooking, so stick to the recommended amounts to avoid a soupy result. For the best flavor balance, start with a smaller amount of brown sugar (1-2 tablespoons) and adjust near the end of cooking – you can always add more, but you can’t take it away once it’s mixed in.

What to Serve With Crockpot Sauerkraut?

This hearty sauerkraut and kielbasa dish calls for some classic German-inspired sides to round out your meal. Mashed potatoes make an excellent base for soaking up all the tasty juices, while warm German potato salad offers a tangy complement to the sauerkraut. A slice of dark rye bread or pumpernickel on the side is perfect for cleaning your plate, and some whole grain mustard adds an extra punch of flavor. If you’re looking to add some green to your plate, simple roasted Brussels sprouts or braised red cabbage fit right in with these Central European flavors.

Storage Instructions

Keep Fresh: This crockpot sauerkraut with kielbasa stays good in the fridge for up to 5 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! It’s one of those dishes that makes fantastic leftovers.

Freeze: If you want to save some for later, this dish freezes really well for up to 3 months. Just pop it in a freezer-safe container, leaving a bit of space at the top for expansion. The texture of the apples might change slightly, but the overall taste stays great!

Warm Up: When you’re ready to eat your leftovers, just heat them up in the microwave or on the stovetop until everything’s nice and hot. If you’re working with frozen leftovers, thaw them overnight in the fridge first. Add a splash of apple cider or water if it seems a bit dry while reheating.

Preparation Time	10-15 minutes
Cooking Time	240-420 minutes
Total Time	250-435 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 70-80 g
• Fat: 100-110 g
• Carbohydrates: 100-110 g

Ingredients

• 1 cup water
• 1 cup apple cider
• 1 jar sauerkraut
• 1 large apple (chopped, I use Honeycrisp for this recipe)
• 2 garlic cloves (freshly minced for best flavor)
• 1 tbsp caraway seeds
• 2 lb kielbasa smoked sausage (cut into 1 1/2-inch pieces)
• 1 medium sweet onion (diced into 1/2-inch pieces)
• 1 to 4 tbsp brown sugar (start with 1 tbsp and add more to taste)

Step 1: Prepare and Combine Ingredients in the Slow Cooker

Start by placing the sauerkraut, sliced kielbasa, chopped apple, diced onion, a teaspoon of caraway seeds, and minced garlic into the slow cooker crock.

Ensure all the ingredients are well incorporated by giving them a good stir.

Step 2: Mix the Liquid Ingredients

In a separate container, combine the apple cider, water, and brown sugar.

Stir until the brown sugar is fully dissolved in the liquid mixture.

This will help create a flavorful broth for the dish.

Step 3: Add Liquid Mixture to the Crock

Pour the prepared apple cider mixture over the sauerkraut and kielbasa mixture in the slow cooker.

Ensure all ingredients are evenly covered with the liquid, as this will enhance the melding of flavors as it cooks.

Step 4: Cook Until Tender

Set your slow cooker to high and cook for 4 hours, or if you’d like to let it simmer gently, use the low setting for 6-7 hours.

Cooking slowly will allow the flavors to meld together beautifully, resulting in a tasty and warm dish.