800g (1.8 lb) polish sausage, sliced into 1-2 cm (0.5-1 inch) pieces
500g (1.1 lb) sauerkraut, drained
¼ cup brown sugar
1 onion, sliced
1 cup lager beer
Add all the ingredients into a slow cooker and stir slightly.
Cook on low for 6 hours.
Serve & Enjoy
The polish sausage can be replaced with some regular pork sausages or Italian sausages. Both will work fine, but I highly recommend that you pick up some kielbasa.
If you’re not a fan of beer, then this can be swapped for something like chicken stock or water.
I recommend using a lager beer, but you can swap it to something more to your liking. Just keep in mind a heavier beer such as stout, may not work as nicely.
The brown sugar is important as it helps takes a bit of the bitterness away from the sauerkraut and beer.
If you're not a fan of sauerkraut, you can try replacing this with just regular cabbage. This substitution will make the dish less bitter and might appeal to more people.
6 Italian sausages
1 onion, sliced
2 tsp. garlic, crushed
2 bell peppers, sliced
2 Tbsp. tomato paste
800g (28 oz.) crushed tomatoes
1 tsp. oregano
1 tsp. basil
In a frying pan, quickly brown the sausages on all sides.
Add the sausages to the slow cooker along with the onion, garlic, bell peppers, tomato paste, crushed tomatoes, basil and the oregano.
Cook on low for 6-8 hours.
Season to taste with salt and pepper.
For the best results, I highly recommend mixing up the type of bell peppers you’re using. This particular recipe I used a red and green bell pepper. Using a variety of different colored peppers gives you not only a great combination of colors but also flavor.
Browning of the sausages is completely optional, but I highly recommend doing it to reduce the amount of oil in the final dish. You will also find that it does help add a bit of a different texture to the sausages.
If you can’t get your hands on Italian sausages, then any kind of fat sausage will do. Just keep in mind the fattier the sausage is, the more fat will pool in the slow cooker. Just skim this off at the end of cooking.
1kg (2 lb) beef, cut into strips
1 red bell pepper, thick slices
1 green bell pepper, thick slices
1 onion, chopped, thick slices
1 beef bouillon cube
¼ cup light soy sauce
½ tsp. ginger, minced
1 tsp. garlic, crushed
¼ tsp. black pepper
400g (14 oz.) crushed tomatoes
2 tsp. brown sugar
¼ cup boiling water
1 Tbsp. cornstarch
1 Tbsp. water
In a fry pan over high heat, quickly brown the beef strips.
In a small bowl, mix together the boiling water and the beef bouillon cube. Stir until completely dissolved.
Next, in the slow cooker, add the beef, bell peppers, onion, beef bouillon mix, soy sauce, ginger, garlic, black pepper, crushed tomatoes, and the brown sugar, mix slightly together.
Cook on low for 6-8 hours or until beef is deliciously tender.
To thicken, mix the cornstarch and the water together until it forms a paste. Mix this into the slow cooker, cook for 15 minutes or until thickened.