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2 cn Sauerkraut, Bavarian style, undrained (27 oz each)
2 lb Polish kielbasa sausage, precooked and cut into 3 inch pieces.
1 md Onion, thinly sliced and separated into rings
1 ts Chicken bouillon, instant
1/2 ts Celery seed
In bottom of slow cooker, 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 on low for 7 - 9 hours or high for 3-4 hours. Serve with boiled potatoes and apple raisin salad.
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