This slow cooker sausage and sauerkraut recipe uses just a handful of ingredients and is straightforward to prepare. Apple and Dijon mustard add brightness to this savory dish, which can be made low-carb, paleo, or Whole30-friendly when using compliant sausage. You can also prepare it in the Instant Pot.
Table of Contents
Ingredients For Sausage & Sauerkraut
This simple recipe calls for only a few staple ingredients:
- Sausage: Use a cooked sausage such as smoked sausage or kielbasa, cut into 1-inch pieces.
- Sauerkraut: 28–32 ounces, including the juice (do not drain unless you prefer a milder flavor).
- Apple: One large apple, diced; Granny Smith works well for brightness.
- Onion: One small onion, diced.
- Dijon mustard: About 2 tablespoons; omit if you dislike mustard.
- Caraway or dill seeds: 2 teaspoons; fennel seed is an acceptable substitute.
- Salt & pepper: To taste.
How To Make Sausage And Sauerkraut In The Slow Cooker
This is a true set-it-and-forget-it slow cooker meal. Simply combine and cook:
- Add the sausage, sauerkraut (with its juice), diced apple, diced onion, Dijon mustard, caraway or dill seeds, and salt and pepper to the slow cooker. Stir to combine.
- Cook on HIGH for 2–3 hours or on LOW for 4–6 hours, until heated through and flavors meld.
What Type Of Sausage To Use
Use a pre-cooked sausage such as smoked kielbasa or another smoked link. Choose a brand you trust for flavor and ingredient quality. For Whole30 or other dietary plans, select a compliant sausage that fits your requirements.
Sauerkraut To Use
Whether to rinse sauerkraut is a matter of taste. Leaving the juice preserves the full tang and helps flavor the dish; rinsing will soften the strong flavor and reduce some sodium. Use about 28–32 ounces total — for example, two 14.5-ounce cans (approximately 29 ounces).
Adding Potatoes
If you want a heartier meal, add up to 1 pound of potatoes. Choose waxy varieties such as baby potatoes, red, or yellow potatoes so they hold their shape during the longer cooking time.
Storing Leftover Sausage & Sauerkraut
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place cooled leftovers in a freezer-safe bag or container and freeze for up to 4 months.
Sausage Recipes
-
Sausage, Potatoes & Green Beans
-
Sausage, Bell Peppers And Onions
-
Spicy Chicken & Sausage
-
Sausage, Bean, Vegetable Soup
-
Hoppin’ John
-
Cajun Turkey or Chicken Sausage Soup
I used a 6-quart slow cooker or Instant Pot for this recipe.
Slow Cooker Sausage And Sauerkraut
This slow cooker sausage and sauerkraut recipe is quick to prep and full of flavor. Apple and Dijon add balance to the tangy sauerkraut, and the dish adapts easily for different diets and cooking methods.
- Author: Shannon Epstein
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 6 servings
Ingredients
- 1 1/2–2 pounds smoked kielbasa or cooked sausage, cut into 1-inch pieces
- 28–32 ounces sauerkraut (with juice)
- 1 small onion, diced
- 1 large apple, diced
- 2 tablespoons Dijon mustard
- 2 teaspoons caraway or dill seeds
- Salt & pepper to taste
- For Instant Pot only: 1 cup low-sodium chicken broth or water and 1 tablespoon oil
Instructions
Slow Cooker
- Add all ingredients to the slow cooker and stir to combine.
- Cook on HIGH for 2–3 hours or LOW for 4–6 hours.
Instant Pot
- Set the Instant Pot to Sauté. Add oil and brown the sausage 5–7 minutes, working in batches if needed. Remove and set aside.
- Pour 1 cup of water or broth into the pot. Add the sauerkraut, apple, and Dijon in an even layer on the bottom.
- Place the browned sausage on top. Seal the lid and pressure cook on High for 15 minutes.
Notes
Example used: 1.75 pounds smoked sausage and 28 ounces sauerkraut.
This post contains affiliate links which may provide a commission if a purchase is made through them.