I'm Polish and German, so I grew up eating kielbasa and sauerkraut. In fact, my grandparents make their own fresh sauerkraut each year. I remember when I was young, helping my grandparents add salt to the barrel of cabbage in the basement and pressing it down with our fists. Their fresh kraut is great, but unfortunately I didn't have any to use in this recipe, which I found on Brown Eyed Baker. I halved the recipe and altered the cooking method, as this original recipe is cooked in a slow cooker. The way our schedule works out would leave the crock pot cooking too long, so I just cooked it in a dutch oven on the stove. Paired with pierogi and a pretzel roll, this was one great "Octoberfest" style dinner! The recipe below reflects my (minor) changes.
6 ounces Beer (drink the other 6 ounces!)
1/2 cup Brown Sugar
1 pound Polish Kielbasa
1 can/jar/bag Sauerkraut (15 ounces), drained
Combine the beer and brown sugar in a dutch oven over medium heat until the sugar melts and the mixture is slightly thickened. Cut the kielbasa into links and place them in the dutch oven. Mix in the drained sauerkraut. Cover the dutch oven and cook on low-medium heat for about 2 hours, stirring occasionally.