Polish Sausage and Sauerkraut Casserole with Beer

You’ll need

• 125mls ale or beer

• 350g or 4 large Kielbasa sausages (or similar smoked pork sausages)

• 350g drained ready-made sauerkraut (I used a 3/4 of a 500g tin of sauerkraut)

• 1/2 teaspoon caraway seeds (or fennel seeds)

• fresh crusty bread or baguettes to serve

• dill pickles to serve

• mustard to serve

How to

01- Place the beer, sausages, drained sauerkraut and caraway seeds in the slow cooker, and gently mix through to combine.

02- Cook on high for 4 to 5 hours or on low for 6 to 8 hours, or a combination of both, Some slow cookers have an Auto setting that switches to keep warm for the last few hours.

03- Serve with crusty bread, bread rolls or baguette, with dill pickles and mustard.