- 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
- 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.
- Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.