This is a guest post by my Romanian friend Ioana. A tidbit about her…when she was growing up in Romania she trained to be a professional ballerina! This looks tasty and very interesting. Thanks Ioana!
2 27-oz. cans Bavarian style sauerkraut
2 lbs of Polish kielbasa sausage, pre-cooked and cut into 3 inch pieces
1 medium onion, thinly sliced
1 teaspoon chicken bouillion
1/2 teaspoon celery seed
In bottom of the stoneware, layer 1 can of sauerkraut, 1 pound of sausage pieces, half the onion slices, 1/2 teaspoon bouillion and 1/4 teaspoon celery seed. Repeat layers.
Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
I could not find Bavarian style sauerkraut, so I used the canned type from Walmart. I also left out the celery seeds, since I’m not a big fan of them.
The dinner was absolutely fantastic! Both Dave and I loved it. The onion literally melts in your mouth. The only thing that bothered me a bit was that the sausage became VERY soft. So next time I make this, I’ll probably broil it for a couple of minutes to make it a little bit crunchy. I’m sorry for the lack of picture!:)