I thought this was just okay. I doubt I would make this again. The beer I used was a bit strong and over powered the rest of the flavors.

Super good recipe. I threw the kielbasa on the stove to brown it, tossed it in the slow cooker with the bag of kraut, squirted in a hefty dallop of dijon mustard, dropped in a can of beer, and thought about it all day at work. Next time I think I will cut up an apple to lessen the tart from the kraut. Will definitely keep in my recipe box!

We like others like to doctor a recipe to suit our tastes. We browned the kielbasa with some garlic cloves before adding them to the crock pot. I thinly sliced an onion and added it to the crock pot as well, along with some brown sugar. We used a generic beer that my husband likes. Turned out good, but I think that a better beer - like maybe a Sam Adams Honey Brew would be good. His beer - although great for his bitter german beer tastes is acceptable - didn't do it for me as I am not much of a beer drinker. It was tastey though and different! Thanks for the inspiration.

First of all, you have to like the taste of beer (my husband does, me..not so much). I decided to try the recipie as a change from my usual kielbasa and saurkraut recipe. To make this as a dinner for 4, I put 8 small/medium red potatoes in the bottom of the crock pot, then 1 (20 oz) can of saurkraut (drained and rinsed well), sprinkled 1 Tbsp of brown sugar over the saurkraut, then 1 lb turkey kielbasa cut in 2" slices. I cooked 1 onion cut in small chunks and 1 tsp minced garlic in a small amount of olive oil till the onion was slightly tender, then added the onion and garlic to the crock pot. I poured 1 (12 oz) bottle of beer over it all and cooked it as directed. It turned out great and my family loved it. Next time, I will add another Tbsp of brown sugar and maybe a sprinkle of caraway seeds to the saurkraut to add more flavor (or to disguise the beer flavor a bit more for my tate). This recipe is worth a try if you llkes kielbasa, saurkraut and beer.

I should have read the reviews before making this dish. I cooked it exactly as the recipe said, and the Kielbasa did not brown at all. It didn't have much flavor and the saurkraut was pretty gross. If I make this again, I will put the other ingredients in to cook with this and definitely brown the kielbasa before putting it into the slow cooker.

This recipe is awesome! So easy and so delicious. The entire house smelled so good and we looked forward to the meal all day. I was going to alter this quite a bit as others here suggested but my husband was convinced it would be great just as the original recipe states. So, all I did was cook up a few onions and garlic to mix in. That was the only thing I did differently. We used a bottle of Guinness. PERFECT! I'm glad I listened to my husband and kept it simple.

Made this for Superbowl, along with a pierogi recipe from this site, and it was a big hit. From experience, I think the lighter the sauerkraut the less sour the taste. Also, if you rinse it first in water, it will also decrease some of the sour taste. I liked the addition of the apple. I hadn't heard of that before. I used 2 different types of sausage from the Polish market near us. We all preferred a darker smoked sausage in this dish. I've found that, depending on the sausage, sometimes you need to boil and/or brown it first to remove the greasiness of it. Especially if you use the American brands found at the grocery stores. You don't need to do that so much with a smoked sausage. I think if you seek out better sausage from a specialty market, the dish tastes better. Easy for me to say since we live within a big Polish community. Definitely recommend it with the "Grandma's Polish Pierogies" recipe found on this site, but be prepared for alot of work for that dish. Luckily, this one was so simple.

My husband thought this was the best ever! I, too, browned the kielbasa first, with about half an onion, minced garlic and just a touch of butter. To the beer, I added about 2 tablespoons of brown sugar and 2 beef boulion cubes, before adding it to the crockpot. What a delicious way to squeeze beer into my husbands food pyramid!

This recipe was okay and it was eaten. Nobody, but me complained. Most likely, I didn't do something right. I will try it again so I can make sure this is how I truly feel.

I brought this to work and everyone loved it. I browned the kielbasa and then transferred that to a plate. In the same pan, I browned 1 chopped sweet apple with a chopped onion and then added 1 T of minced garlic. Threw it all in the slow cooker with 1 T of honey and let it do it's thing. I'm not a big fan of kielbasa, sauerkraut or beer but even I liked it.

I made this with little smokies and a bottle of heineken. Turned out really good!

First thing, I love sauerkraut. I like my sauerkraut on the sweet side and this was more on the tart side. I would make the original recipe first. You can then make changes to suit your taste. As others suggested I may add some brown sugar or apple juice. Maybe throw in an apple! I will make again b/c it is easy and I love sauerkraut.

After reading other reviews I added a small amount of diced onion and potato. I also added 1/8 cup brown sugar and only 1/4 can of beer. The beer is definately a distinct taste in this recipe. I liked it but my kids won't touch it!

Excellent and super easy. Everyone at our Oktoberfest party loved it.

Great, easy recipe! Add german potato salad and it's a feast!

This was a good recipe but I also made some of the suggested modifications. I placed the sauerkraut and beer in the slow cooker. Then I added a sliced and peeled apple, some garlic, a bit of honey and some peppercorn mustard (about a tablespoon of each). I browned the Kielbasa on the stove and placed it on top of the sauerkraut mix and let it sit on low for about 5 hours. The end result was delicious. I served this with mashed potatoes.

I love German food and I tried this one last year. Now every couple of months or so, I start craving it! Thanks for the great recipe!

Very good bavarian style meal. I used 1 lb turkey smoked sausage and 1 lb. turkey kielbasa. It made it lighter and no one knew until I had told them afterwards. It was not oily as other reviewers mentioned. Also added garlic and onion to the crockpot and cooked 5-6 hrs on low. Will make it again.

This recipe is really good with some tweaking. I suggest eating it on rolls so you end up eating more of the sauerkraut, because that's the part that usually goes to waste. Definitely brown the kielbasa first and check its texture an hour before the slow-cooking time is up, to your liking. Mine has come out very soggy/mushy if I cook I the entire time. But tasty!

Other reviewers have left some very good suggestions on how to improve this recipe. I added garlic and onion, stone-ground mustard, and a little honey. Tasty with redskin potatos and sour cream. 3 stars w/o additions; 4 with.