Kielbasa is a generic term for a European sausage that you can cook with beer and sauerkraut on the stove, or all day in a slow cooker. Spicier than the American hot dog, this ring of sausage is a mixture of pork and beef, and often cured via smoking with herbs like marjoram, pepper and sage which gives it a rich flavor. Traditionally boiled or fried, kielbasa is easily prepared on the stove for a quick entrée that you can serve on a bun or as a main entree with a sauerkraut and a side of mashed potatoes.
Skillet
Step 1.
Remove the kielbasa from the package and place it in a skillet. Open the sauerkraut and pour the entire contents over the kielbasa.
Step 2.
Pour one 12-ounce-can of beer over the kielbasa and sauerkraut.
Step 3.
Set the skillet on the stove and heat it over medium-high heat until the liquid starts to boil lightly.
Step 4.
Turn the heat to medium and cover the skillet. Let the kielbasa, sauerkraut and beer simmer for about 20 minutes.
Step 5.
Remove the kielbasa from the skillet to a serving platter and cut it into 4-inch-long pieces to eat in a bun or 1-inch-long piece as a main entrée. Scoop the sauerkraut from the skillet with a slotted spoon and place it over the kielbasa or in a serving bowl.
Slow Cooker
Step 1.
Place the sauerkraut into the slow cooker and pour one can of beer over top. Set the kielbasa on top of the sauerkraut.
Step 2.
Set the cover on the slow cooker. Turn the heat setting to low and cook the ingredients for 8 to 10 hours. Cook the kielbasa for four on the high setting if you have less time to wait for the meal.
Step 3.
Remove the kielbasa from the slow cooker and cut it pieces. Use 4-inch-long sections of kielbasa if you are serving it in a long bun.
Step 4.
Scoop the sauerkraut out of the slow cooker with a slotted spoon and put it into a serving bowl.
Things You Will Need
1 kielbasa ring
2 14-ounce cans of sauerkraut
1 12-ounce can of beer
Large skillet with cover
Slotted spoon
Serving platter
Serving bowl
Slow cooker
Tip
Serve kielbasa with a side of fresh horseradish and spicy, brown mustard for an authentic Eastern European dish,
