Steamed Kielbasa, Sauerkraut and Pierogies

An interesting and easy Recipe for the slow Cooker.



I tried something new and different for dinner last night. We have made sauerkraut before but this was a different taste for me. I made this all in a pan and didn’t use the slow cooker. I will post as the original recipe is in the magazine. I also added a link but to view it online (at Family Circle) you have to sign up for the web site.

The Recipe as is:

Makes : 6 Servings

Prep: 10 Minutes

Slow Cook : High- 4 hours   Low- 8 hours with 40 minutes on high


  • 2 tbsp country Dijon mustard
  • 1 tbsp packed brown sugar
  • 1tbsp apple cider vinager
  • 4 cooked chicken apple sausage links (cut up)
  • 1/2 yellow onion thinly sliced (1/2 cup)
  • 2 cups sauerkraut (16 oz), undrained
  • 7 frozen mini potato and cheese pierogies


  • In a large bowl, combine mustard, brown sugar and vinegar. add sausage and onion and toss to coat.
  • Place sauerkraut in a 4-quart slow cooker. Spoon sausage and onion mixture on top of the Saurkraut.
  • Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
  • When ready to serve, add frozen pierogies on top. Cover and cook on High about 40 minutes more, until pierogies are heated through.
  • stir gently to combine and serve.

This is the original recipe below are some of the things that I did differently.

My Additions and Changes

  • I added two Brats
  • and Regular Kielbasa sausage


  • I cooked the sausage in the pan on the stove top.
  • once they were done I added the mixture to the sausage
  • then I added the Sauerkraut to the pan and let it cook on Med
  • I cooked the Pierogies according to the package.
  • And added them to the pan.


I liked it however next time I might nix the Apple Cider Vineger unless I make it in the Slow cooker.  The Apple cider vinegar was an intense smell and the kids were not excited about it. I also would have to find something to cook in addition to it. I did like it though.

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