Time on High: 3 to 4 hours Time on Low: 6 to 8 hours My family has been making this for generations.
54 Ounces Bavarian style sauerkraut, canned
2 Pounds Polish kielbasa sausage, pre-cooked and cut into 3-inch pieces
1 Medium onion, thinly sliced
1 Teaspoon chicken bouillon
1/2 Teaspoon celery seed
In the bottom of the stoneware, layer 1 can of sauerkraut, 1 Pound of sausage pieces, half the onion slices, 1/2 Teaspoon bouillon and 1/4 teaspoon celery seed. Repeat layers.
Cover; cook on Low for 6 to 8 hours or High for 3 to 4 hours.