Source

www.crock-pot.com

Yield

8 servings

Ingredients

• ½ teaspoon celery seed
• 1 medium onion, thinly sliced
• 1 teaspoon chicken bouillon
• 2 pounds Polish kielbasa sausage, pre-cooked and cut into 3-inch pieces
• 2 27-ounce cans Bavarian-style sauerkraut

Instructions

1. In bottom of the stoneware, layer 1 can of sauerkraut, 1 pound of sausage pieces, half the onion slices, ½ teaspoon bouillon and ¼ teaspoon celery seed. Repeat layers.
2. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.