2 27-ounce cans Bavarian style sauerkraut
2 pounds of Polish kielbasea sausage, pre-cooked and cut into 3 inch pieces
1 medium onion, thinly sliced
1 teaspoon chicken bouillon
1/2 teaspoon celery seed
In bottom of the stoneware, layer 1 can of sauerkraut, 1 pound of sausage
pieces, half the onion slices, 1/2 teaspoon bouillon and 1/4 teaspoon celery seed.Repeat layers. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.