2 27 oz. cans bavarian style sauerkraut
2 lbs of polish kielbasea sausage pre-cooked and cut into 3 inch pieces
1 medium onion, thinly sliced
1 tsp chicken bouillion
1/2 tsp celery seed
In bottom of the stoneware, layer 1 can of sauerkraut, 1 pound of sausage pieces, half the onion slices, 1/2 teaspoon bouillion and 1/4 teaspoon celery seed. Repeat layers. Cover and cook in Low for 6 to 8 hours or High for 3 to 4 hours.