2 cans Sauerkraut, Bavarian style
undrained (27 oz each)
2 pounds Polish kielbasa sausage
precooked and cut into 3
inch -- =80
1 medium Onion -- thinly slice
separated into rings
1 teaspoon Chicken bouillon -- instant
1/2 teaspoon Celery seed
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 t bouillon and 1/4 t celery seed. Repeat layers. Cover and cook at setting #3 in West Bend cooker (low) for 7 - 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve with boiled potatoes and apple raisin salad.
Problems with a recipe?
If there is a problem with a recipe, please let us know.