· 2 cans Sauerkraut, Bavarian style, undrained (27
Ounce each)
· 2 pounds Polish kielbasa sausage, precooked and
cut in pieces.
· 1 medium Onion, thinly sliced and into rings
· 1 teaspoon Chicken bouillon, instant
· 1/2 teaspoon Celery
seed
In bottom of slow cooking pot, layer 1 can
sauerkraut, 1 lb sausage pieces,
half the onion slices, 1/2 t
boulllon and 1/4 t celery seed. Repeat layers.
Cover and cook at
setting #3 in West Bend cooker (low) for 7 ~ 9 hours or #5
in
West Bend Cooker (high) for 3− 4 hours.
Serve with boiled potatoes and apple raisin salad.
Crock-Pot
Recipes