Polish Sausage and Sauerkraut Casserole with Beer

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

Place the beer, sausages, drained sauerkraut and caraway seeds in the slow cooker, and gently mix through to combine.

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.

Serve with crusty bread, bread rolls or baguette, with dill pickles and mustard.