Yield: 6 servings
|2 cans||Sauerkraut, Bavarian style, undrained (27 oz each)|
|2 pounds||Polish kielbasa sausage, precooked and cut into 3 inch pieces.|
|1 medium||Onion, thinly sliced and separated into rings|
|1 teaspoon||Chicken bouillon, instant|
|½ teaspoon||Celery seed|
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, ½ t boulllon and ¼ 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.