Reviewed: Nov. 12, 2008

Sausage was overcooked, and the juices were very bland. This was a huge dissappointment. No one in the family would eat more than one bite, and I had to toss out the whole pot of food. Unfortunately this goes down in the family history as one of my cooking disasters.

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Nov. 9, 2008

Very tasty. My husband said it was the best sauerkraut he ever had! I used turkey kielbasa instead of sausage though.

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Kimberly

Cooking Level: Intermediate

Home Town: Meadville, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 25, 2008

It was really good. I made it exactly as the recipe says. I think it was alittle bland.... could use salt pepper maybe some bratwurst mustard... but other than that very good.

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SUZ830

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Arlington, Texas, USA

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Reviewed: Oct. 20, 2008

A wonderful dish. My husband is German and I am learning to not only cook German food, but also to enjoy it. This was a great place to start.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Oct. 19, 2008

Wonderful! I added 1 can of beer after the first 2 hours on high then turned it down to low and let it simmer for 4-5 more hours and then served over mashed potatos...the BEST dish or its kind and oh so simple...loved it!

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NotJulia

Cooking Level: Intermediate

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Reviewed: Oct. 17, 2008

Absolutely delicious! Easy to make & quick preparation and the family loved it, I have passed the recipe on...Im sure everyone will enjoy! Great work! Thank You!

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LMF1128

Home Town: Yonkers, New York, USA

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Reviewed: Oct. 15, 2008

A bunch of us at work get together and do an occasional slow cooker meal in 4 hours. We chose this one for Oktoberfest. We used Kruegerman All Natural Sauerkraut in the glass jar from the local German Deli and emptied the contents directly into the slow cooker without rinsing or adding additional water. Krugerman's sauerkraut tends not to be as salty in taste as the popular national brands. Based on a prior review we decided to chop the onions rather than slice them. This worked out well. 4 out of the 5 of us who participated would make this recipe again.

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WERNER

Cooking Level: Beginning

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Reviewed: Oct. 10, 2008

I never use to like sauerkraut but I really enjoyed this recipe. It's very filling!

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journeyseeker

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Oct. 5, 2008

I havent made this recipe yet, tho it is on my list of meals to make soon! I am from a german family however and have had variations of this recipe before. You can try pork chops instead of the sausage and use an apple (the sweetest ones work the best with the kraut) to give yourself healthier meal as sausage can be quite fatty at times! the result will be delish! ^_^

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Jessica

Cooking Level: Expert

Home Town: Sikeston, Missouri, USA

Living In: Oxford, Mississippi, USA

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Reviewed: Sep. 28, 2008

Very good/easy recipe. The first time I made it, I used 42 ounces of sauerkraut (which I thought was a little too much). However, when it was ready, I found myself eating fork-fulls of the sauerkraut (and I never really even like sauerkraut. A few tips: 1. Use extra brown sugar (3/4 cup)---it really does a number on the kraut! 2. Add some dijon to it (just a big ol' squirt of it). 3. Instead of cooking high for four hours, try it on low for 8-10 hours. 4. Ensure you stir it every 45 minutes or so. Thanks, Lisa---this is a great recipe!

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JohnPrince2112

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Reviewed: Sep. 23, 2008

Cooked this last night. I only had smoked beef (not pork) sausage. It was great. The skin around the sausage was tender, not tough like baked, and the sauerkraut was just perfect. I didn't have enough time to cook as long as directed so I cooked it on high for 2 and a half hours and it was so good. I will cook this again and often.

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JoAnne

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Peachtree City, Georgia, USA

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Reviewed: Aug. 5, 2008

SOOOOOOOOOO GOOD! My husband didn't even swallow his first bite without saying ummm. I was a little short on time so I cooked it on high for just over 2 1/2 hours and everything was done. It never got dry either.

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mkubitski

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2008

Mrs. Morrison (3/17/08) totally changed the recipe, didn't she?! I wonder what she thinks of the original recipe. I'll take grannycancook's version. If it ain't broke, don't fix it.

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PollyG

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Reviewed: Jun. 27, 2008

All I had at home was a 32 oz. jar of sauerkraut, and I didn't feel like trying to figure the 12 oz. to take out, so I just used the whole jar and 2 pounds of sausage. I used keilbasa, since so many reviewers suggested the change. I kept the sugar at 1/4 cup, used one whole onion, and cooked according to recipe directions. It was FANTASTIC! My husband is not normally keen on sauerkraut, so I was a little worried he would just pick out and eat the sausage. He didn't, though! He said it was "surprisingly" good. He attributed the cut in acidity to the onions, but the secret ingredient that makes the sauerkraut really palatable is the brown sugar. You can't taste it per say, but it really makes a delicious difference. I served the concoction on hoagie rolls with brown mustard. So good! This recipe is definitely a keeper. Thanks!

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Cynthia L.

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Reviewed: May 26, 2008

Your recipe was very easy to fix and it tasted good. I used kielbasa, most likely I will make it again and use pork chops, parts of pork roast or just follow the recipe and use ground pork. I thank you a lot for letting me copy your recipe and use it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Mar. 17, 2008

A great starter recipe. I used beer brats,3 cans of sourkrout,1 green apple (sliced), 1/4 cup brown sugar and half a can of beer. Cook on low in the slow cooker for 6 six hours. It turned out so yummy. I offered hoogie rolls if people wanted them. I made a huge salad and some baked beans to go with! Will make again and again. Thank You

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Mrs. Morrison

Cooking Level: Intermediate

Home Town: Burlington, Washington, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 16, 2008

What a great and easy way to make sauerkraut. We also washed the fresh sauerkraut, adding more brown sugar for the increased amount of kraut. Last minute addition--small jar of applesauce over the layered kraut, sausage, onion mixture added a different depth to the taste.

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