This slow cooker 3-ingredient sausage and sauerkraut is my ultimate chilly-night comfort food, inspired by my grandpa, who swore it was the perfect budget-friendly dinner. It’s tangy, savory, and ridiculously simple—just kielbasa, sauerkraut, and a little brown sugar to mellow the bite and create those glossy, cozy juices. Everything simmers low and slow in the crockpot until the sausage is tender and the sauerkraut turns silky and flavorful. It’s the kind of old-school, stick-to-your-ribs meal that feels like it’s been passed down for generations, but it fits perfectly into a busy weeknight schedule.
Serve the sausage and sauerkraut piled into shallow bowls with plenty of the savory juices spooned over the top. It’s especially good over buttery mashed potatoes, egg noodles, or simple boiled potatoes. Add a side of crusty bread or dinner rolls to soak up the extra liquid, and if you like a little freshness, a quick green salad or steamed green beans balances the richness. For a cozy, pub-style feel, pair it with a cold beer or a glass of crisp apple cider.
Slow Cooker 3-Ingredient Sausage and SauerkrautServings: 4
Ingredients
2 pounds smoked kielbasa sausage, sliced into 1/2-inch coins
2 pounds sauerkraut, drained but not rinsed
1/4 cup packed light brown sugar
Directions
Spread the drained sauerkraut evenly in the bottom of a 4- to 6-quart slow cooker, breaking up any clumps with your fingers or a fork.
Sprinkle the brown sugar evenly over the sauerkraut and gently toss together right in the slow cooker to lightly coat the strands. This helps balance the tang and creates a rich, savory-sweet cooking liquid.
Arrange the sliced kielbasa coins on top of the sauerkraut mixture in an even layer. You don’t need to brown the sausage first—my grandpa never did, and the slow cooker will render plenty of flavor and color as it cooks.
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the sauerkraut is very tender and the sausage is heated through and juicy. The mixture should be hot, steamy, and lightly bubbling around the edges.
Once cooked, give everything a gentle stir so the browned sausage coins and sauerkraut are evenly mixed and coated in the savory juices. Taste and adjust the sweetness or tang if you like by adding a pinch more brown sugar or a spoonful of sauerkraut brine, then serve hot straight from the slow cooker.
Variations & Tips
If you like a deeper browned look and flavor, you can quickly brown the sliced kielbasa in a skillet before adding it to the slow cooker, but it’s completely optional and not necessary for a cozy, budget-friendly meal. For a slightly less tangy dish, rinse the sauerkraut briefly under cold water before draining; for extra tang, skip the rinse and even stir in a splash of the brine at the end. To stretch the meal for more people, add an extra 1/2 to 1 pound of sausage and a bit more sauerkraut without changing the cook time much. You can also tuck in a couple of peeled, halved potatoes on top of the sauerkraut before cooking so they soak up the juices as they soften. If you’re cooking ahead, this dish reheats beautifully: store leftovers in the fridge for up to 4 days and rewarm in the microwave or on the stovetop with a splash of water if needed. For a slightly different flavor profile, try using turkey kielbasa for a lighter option or a spicy smoked sausage if your family likes a little heat, keeping the same simple three-ingredient base.
