Reviewed: Nov. 22, 2009

Eh. Not good, but not horrible either. Made this for dinner tonight. I had some smoked sausage in the fridge that was about to expire and needed to be used up. I wanted to make kielbasa alfredo or island kielbasa (both recipes here on Allrecipes), but my fiance didn't particularly care for either (sigh...). We both agreed on this recipe, so I decided to give it a try. I'd much rather have had plain ol' sauerkraut and sausage sans the extras (I added a good dose of honey and stone ground mustard, 1/2 T caraway seeds and half of a chopped GrannySmith apple as others suggested) and slow cooking method. My only change (other than adding the extra ingredients) was to halve everything because I only had 1 lb. of sausage. My choice of beer was Budweiser (I'm from St. Louis, after all!!!). Served over garlic mashed potatoes with rye bread on the side, this was a decent meal, but not one I'd ever repeat again. Thanks anyways :-)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: Nov. 18, 2009

I wasn't going to rate this because I screwed it up BIG time!! I loved every aspect of this recipe but my love for beer got the better of me. :O( I had only one kielbasa and a big jar of sauerkraut. I added some brown mustard, a bit of horseradish, some of this and some of that and 2 bottles of Mehana Porter. The beer is a wonderful local Micro brew but when cooked in this recipe made the it taste so bitter that after trying several things to save it, just gave up and though it out. Big Bummer Dude! I'll try it again sometime so don't make my mistake!

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Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

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Reviewed: Oct. 30, 2009

My family loved this recipe. I sauteed some garlic and onions in EVOO (Extra Virgin Olive Oil Pan Spray)added sliced Turkey Kielbasa & cooked until slightly browned. Then I added the Beer, 2 Tbsp. Horseradish Mustard and 2 Tbsp. Honey. This was soooooo good. I cooked this on the stovetop in dutch oven for 2 hours. I would prepare it the same way if I used a slow cooker and after I saute' the vegetables and browned the meat I would transfer everything to a slow cooker. I was surprised but the end results were Amazing. Will definitely make this again :-)

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QUEENSHARON00

Cooking Level: Expert

Home Town: Fairview, New Jersey, USA

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Reviewed: Oct. 29, 2009

This was very tasty, however like some of the other reviews, the sausage was mushy. I added some Dijon mustard, small potatoes and onion and garlic. I think the cooking time should be shorter.

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Elaine

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Reviewed: Oct. 21, 2009

I followed the basic recipe, using a bottle of Newcastle as my beer, and added some chopped onions and minced garlic. It wasn't bad, but something was definitely lacking in the flavor department. It needed something more. If I make this again I will try adding apples or raisins and mustard.

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Erica

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This was so tasty! My boyfriend and I could not stop eating it! It tasted perfect with some hard cider. :) I added a bit of sauteed onion and garlic. Delicious!

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Candice

Cooking Level: Intermediate

Home Town: Snohomish, Washington, USA

Living In: Kirkland, Washington, USA

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Reviewed: Oct. 17, 2009

This was a HUGE hit, with a few tweaks: Sauté one thinly sliced purple onion and add to pot. Peel several cloves of garlic and add whole to pot. Chop and sauté one green apple and add to pot. Use 1 1/2 bottles/cans of beer and a large jar of sauerkraut. Sauté the meat before you add it to the pot. I squeezed in a large squeeze of honey and brown mustard (each). Next time, I'll probably add a chopped potato. I also wouldn't simmer on high, but on low.

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Liesl

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Reviewed: Oct. 15, 2009

It was pretty good. I followed all the suggestions from vogtie. The recipe was very easy to do, but I thought it missed something. I brought it to work, but it wasn't very popular. It definitely didn't "wow" anyone.

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zhamlau

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Reviewed: Oct. 14, 2009

This was tasty and easy to make. Thanks.

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Andrea

Cooking Level: Intermediate

Home Town: Hagerstown, Maryland, USA

Living In: Frederick, Maryland, USA

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Reviewed: Oct. 11, 2009

Yummmy!!! Awesome!

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MelissaMBrsl

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Reviewed: Oct. 11, 2009

Not bad, although it made the kielbasa a little mushy.

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Jamie

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Reviewed: Oct. 8, 2009

This was delicious! I made it using a bottle of hefeweizen and it turned out great. My roommates ate almost all of it!

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burnthesun23

Cooking Level: Intermediate

Living In: Helena, Montana, USA

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Reviewed: Oct. 7, 2009

I cooked this for 6 hours on low in my slow cooker and I think it was too long. The Kielbasa was too mushy. Next time I will cook it less

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 5, 2009

So awesome! I hate saurkraut but loved it in this dish. We used a nice dark nut brown beer which only added to the deliciousness. Super!

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cLionwoman

Cooking Level: Intermediate

Home Town: Concord, Michigan, USA

Living In: Adrian, Michigan, USA

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Reviewed: Oct. 5, 2009

It was wonderful. After reading reviews I added spicy mustard and horseradish. We loved it cant wait to make again!

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R Amos

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Reviewed: Oct. 5, 2009

You have to really, really like sauerkraut.

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EMI-MOMOF3

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Reviewed: Oct. 3, 2009

My husband and I loved this. I added some apple and brown sugar to the recipe. I also drained the saerkraut some, so it wouldn't be as sauer.

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shopj

Cooking Level: Expert

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Reviewed: Oct. 2, 2009

I don't think the beer really did anything amazing to the kielbasa. It tasted like sausage and sauerkraut to me.

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Oct. 2, 2009

Loved it. I used a squirt of honey and a big teaspoon of grain mustard in with the beer. I used only 1 bottle of beer and 1 14 oz. can of sour kraut, and 1 lb (1 ring) of kielbasa. Cooked in the slow cooker for about 3-4 hours and YUMMO!

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KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

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Reviewed: Oct. 1, 2009

If you like sauerkraut and sausage then you'll like this. Next time I make it I'll be sure to put the kraut and beer on the bottom and top with potatoes and brats and sausages. I had the meat on the bottom this time and it seems to have made he sausages soggy. I took the advice of others and added a tsp. of Dijon and some minced garlic and salt and pepper. I also added a few pats of butter on top. It was great. Thanks for a great slow cooker idea!!

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