Choose Good Quality Ingredients: The better the kielbasa and sauerkraut you start with, the tastier your dish will be. Look for well-smoked kielbasa (I recommend using homemade Polish Kielbasa) and, if possible, naturally fermented sauerkraut for the best flavor. (We highly recommend using home made sauerkraut).
Brown the Kielbasa: For an extra layer of flavor, consider browning the kielbasa slices or cubes in a pan before adding them to the slow cooker. This step adds a delightful depth and texture.
Add Smokiness: For an even richer flavor, adding smoked bacon cubes or smoked pork ribs can introduce a wonderful smokiness that complements the kielbasa and sauerkraut beautifully.
Slow Cooking is Key: The slow cooker method allows all the flavors to meld together perfectly. Don’t rush this process; the longer it cooks, the more developed the flavors will be.
How to Store Kielbasa with Sauerkraut?
Cool Down: Allow the dish to cool to room temperature before storing to prevent condensation and bacterial growth in the refrigerator. We recommend cooling it in the same pot it was made, with the lid cracked open.
Refrigerator Storage: Transfer the cooled kielbasa and sauerkraut into airtight containers. It will keep well in the fridge for up to 3-4 days. You can also put it into jars, and seal it air tight to make the dish last for up to 9 days.
Freezing Option: This dish freezes well. Place it in freezer-safe containers or bags, leaving some space for expansion. Freeze up to 3 months. To reheat leave it overnight in the fridge, and reheat in a pot on low heat, mixing gradually.
Serving Suggestions
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