This is one of those recipes that you know makes perfect sense just by reading the ingredients. Or not. Whatever you decide, my family (and the talented Morris Antebi, who took the photo) will attest that this is one great hot dog. Not a crumb left. Ever.
Beer Kielbasa Sausages
- Cook & Prep: 3 h
- Serving: 6
For the Sausages
Set your Crock-Pot on high. Place the beer and the brown sugar in the slow cooker insert and stir until combined and melted. Turn heat to low. Add sausages and sauerkraut. Using a spoon, distribute the liquids evenly and then cover the pot.
Cook on low for 8–10 hours (overnight) or on medium–high for 4–6 hours. Serve in hot dog buns.
I use Jack’s Gourmet kielbasa sausages. These are the size of a regular hot dog, although kielbasa is usually a larger frank. It doesn’t really matter which variety you use; if you are using the bigger ones, simply cut them in half.