Crock-Pot Kielbasa Hoagies
1 yellow onion – diced
3 teaspoons olive oil
1 ⅔ cup sparkling apple cider – can use beer in place of the apple cider
1 cup + 1 tablespoon light brown sugar – packed
Kosher salt, to taste
3 pounds polish kielbasa
32 oz sauerkraut – drained
Good quality hoagie rolls
Cut the kielbasa into links. Place in a slow cooker.
Add the drained sauerkraut to the slow cooker.
In a medium sized saucepan over medium low heat add the olive oil. Once shimmering, add the diced onion. Cook for 10 minutes or until soft and lightly browning.
Add the brown sugar, apple cider (or beer), and salt to the saucepan. Stir and continue cooking over medium low heat until the sugar is dissolved.
Remove from heat and pour the sauce into the slow cooker over the kielbasa and sauerkraut.
Cover. Cook on low for 6-8 hours or on high for 4 hours. Serve on hoagie rolls.