2 cans Sauerkraut, Bavarian style, undrained (27 Ounce each)
2 pounds Polish kielbasa sausage, precooked and cut in pieces.
1 medium Onion, thinly sliced and into rings
1 teaspoon Chicken bouillon, instant
1/2 teaspoon Celery seed
In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 t bouillon and 1/4 t celery seed. Repeat layers. Cover and cook at setting #3 in West Bend cooker (low) for 7 ~ 9 hours or #5 in West Bend Cooker (high) for 3-4 hours. Serve with boiled potatoes and
apple raisin salad.Servings: 6