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Ingredients:
1 Teaspoon(s) chicken bouillon, instant
1/2 Teaspoon(s) celery seed
1 medium onion, thinly sliced and separated into rings
2 Pound(s) polish kielbasa sausage, precooked and cut into 3 inch pieces.
2 Can(s) sauerkraut, bavarian style, undrained (27 oz each)
Directions: In bottom of slow cooking pot, layer 1 can sauerkraut, 1 lb sausage pieces, half the onion slices, 1/2 t boullion 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.
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