4 pounds Silver Star kielbasa
2-pound package fresh sauerkraut
1 teaspoon Lesley Elizabeth hickory garlic seasoning
1 medium-quality beer
Cut the kielbasa into four-inch segments. Cut each segment in half lengthwise. (We didn't cut all of the segments in half, but the halved ones were easier to eat.)
Layer the sauerkraut and the kielbasa in alternating layers in a slow cooker, with three layers of sauerkraut and two of kielbasa. Sprinkle the hickory garlic seasoning in the middle layer. Sprinkle four dashes of liquid smoke over the top layer.
Cover the slow cooker and cook on High for two hours.
Open the slow cooker and pour a bottle of beer over everything. (I used Samuel Adams Winter Lager, because it was what we had around. I'd use whatever medium-quality beer was handy.) Cover and cook on high for 2-3 hours. Serve in buns.
We served this with pierogies sautéed in butter and onions, and the combination made me feel very much a Pittsburgher.