Polish Sausage and Sauerkraut Casserole with Beer
Comforting Polish sausage and sauerkraut casserole with beer, caraway seeds, and dill pickles for mid-week suppers or summer BBQs. Servings: 4 | Prep: 5 mins | Cook: 8 hrs.
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Cooking tools:
- Slow cooker
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spoon
- Bread knife
- Plate
- Serving platter
Ingredients
- 125mls ale or beer
- 350g or 4 large Kielbasa sausages (or similar smoked pork sausages)
- 350g drained ready-made sauerkraut (I used a 3/4 of a 500g tin of sauerkraut)
- 1/2 teaspoon caraway seeds (or fennel seeds)
- fresh crusty bread or baguettes to serve
- dill pickles to serve
- mustard to serve
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