Name: Polish Sausage, Sauerkraut, and Potatoes
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Ingredients: 5-6 medium gold potatoes (cut into large chunks); 16 oz sauerkraut (for base layer); 1.5 lbs Polish sausage (cut into bite-sized pieces); 1/2 cup chicken broth (for moisture and flavor); 1 tsp caraway seeds (for traditional flavor); 1 bay leaf (for subtle herbal flavor); salt and pepper (to taste)

Save This Recipe

Just drop your email here and We'll send it right away!

If you’ve ever tumbled through the door after a long, chilly day, stomach grumbling, spirits dragging just a touch—you know there’s nothing like that first whiff of something homey simmering away in the kitchen. That’s about the moment I usually want to high-five my past self for having the good sense to toss Polish sausage, sauerkraut, and potatoes into my trusty Crock-Pot that morning. “Look at us,” I’ll say, “living the dream and not a pot to scrub!” This dish takes me straight back to my grandma’s table, all noisy laughter, second helpings, and forks clinking against plates.

There really is just something about smoky, snappy sausage and mouth-puckering kraut snuggled up around buttery hunks of potato—it’s basically wrapping yourself in your oldest soft pajamas and catching up with a favorite friend. Honestly, even the picky eaters at my table go back for seconds. It’s almost too easy.

Why You’ll Love It

Ever wish for something that feels like a “you tried” meal but actually comes together with almost zero effort? This is that meal. Here’s why it’s forever in my dinner lineup:

Layered flavor in every bite: The tang of kraut melts right into the potatoes, and the sausage becomes even more savory as it slowly bubbles away.
One-pot wonder: Your Crock-Pot does all the real work—my cleanup usually just involves rinsing a knife and maybe a bowl.
Comfort food that won’t bog you down: It’s hearty, but the kraut gives this nice brightness (and it’s gut-friendly, which I count as a win!).
Leftovers = magic lunches: If you’ve got extra, it just gets better overnight. Tuck it in your lunchbox, and prepare for some jealous looks.
Make it your own: Go classic or toss in a little of whatever’s lurking in your veggie drawer—seriously, it always works.

Timing and Servings

I’m still amazed by how little hands-on time this takes, even though it tastes like you worked hard all day. Truly, it’s a “dump it in and forget it” wonder, in the best way.

Prep time: 15 minutes (or 10, if you don’t mind rustic, chunky spuds and are feeling speedy)

Cook time: 4 hours on High, or 6–8 hours on Low. If we’re out all day doing life stuff, I go Low—never fails!

Yields: 6 generous servings (though, let’s be real, it’s rare we ever have much left…)

Ingredients

We’re talking super accessible comfort food, nothing fancy. You’ll find everything you need at the regular old grocery store, which is just how I like it:

5–6 medium gold potatoes, cut into big chunks (Red potatoes are gorgeous and hold their shape, russets get extra velvety. Pick your favorite!)
16 oz fresh sauerkraut, drained (If you like things mild, give it a quick rinse. If you love that tang, use it straight from the package!)
1½ lbs smoked Polish sausage or kielbasa, sliced into rounds (Turkey, chicken, or even plant-based sausage—let’s not be sausage snobs. It all works.)
½ cup low-sodium chicken broth (I reach for veggie broth if I’m out—it’s all good.)
1 tsp caraway seeds, totally optional (They make it taste “like grandma’s,” but feel free to skip if they aren’t your favorite.)
1 bay leaf
Salt & black pepper, to taste

If I’m in a mood, I might toss in a handful of chopped onion or go extra with fresh cracked pepper. This is not a recipe to fuss over—you do you.

Directions

Layer the sauerkraut. Spread all that briny sauerkraut across the bottom of your slow cooker. It soaks up the drippings and gets all caramelized (so, so good).
Potatoes on top. Nestle your potato chunks right over the kraut. You’re not making a mosaic—just cover things up so the sauerkraut doesn’t burn.
Add sausage. Scatter the sliced sausage over the top. I like the rounds a little haphazard so you hit sausage in every scoop.
Mix broth and pour. In a little bowl or measuring cup, whisk together the broth, caraway seeds (if using), and bay leaf. Pour it evenly across everything. This is what melds all the flavors together.
Season (but don’t go wild). Sprinkle lightly with salt and black pepper. Both sausage and kraut have plenty of salt already, so less is more—you can always add later.
Cook. Pop the lid on. Set to High for 4 hours, or Low for 6 to 8 hours. This is “hands off, go live your life” cooking! The potatoes should be fork-tender and your house will smell like heaven when it’s done.
Finish and serve. Pull out the bay leaf (it did its job). Give everything a gentle toss so sausage mingles with potatoes and kraut. Serve it up rustic style, straight from the slow cooker. You might want to stand back—this disappears fast!

Variations

Truth: I almost never make this exactly the same way twice. This recipe is the definition of forgiving, so play! (It’s basically impossible to mess up.)

Apple Adventure: Add a diced Granny Smith apple with the sauerkraut for that hint of sweet crunch—so classic, and so good.
Red spuds: Try red potatoes for extra color and a firmer bite (no mush, just cozy chunks).
Totally plant-based: Go vegan with your favorite smoky plant sausage and veggie broth.
Bacon Bonanza: Crumble in a few crispy bacon strips during the last hour for bold, smoky depth. Dangerously good.
Herby goodness: Tuck a few sprigs of fresh thyme or rosemary under the potatoes for that restaurant-y, garden-fresh vibe. Your house will smell incredible.

If you’ve got an extra carrot, a sad half-bag of cabbage, or a handful of leftover greens—throw them in! It’s all friendly in here.

Storage & Reheating Tips

On those rare occasions when there are leftovers (miracles happen!), this actually gets better the next day. Here’s how to keep it tasty:

Let everything cool a bit, then scoop it into airtight containers—potatoes on the bottom, kraut and sausage on top to help them stay juicy.
Stash in the fridge for up to 3 days, or pop in the freezer for up to 2 months. (But 2 months? I’ve never had it last that long, let’s be real.)
To reheat, gently warm in a saucepan over low heat, adding a splash of broth if things look a little dry. The microwave is fine too—just go slow to keep the sausage from getting rubbery. Stir halfway for even heat.
Top with a little sour cream, mustard, or fresh dill if you feel like living extra fancy!

FAQs

Can I use canned sauerkraut instead of fresh?
Yep! I love the briny kick of the bagged, refrigerated stuff, but canned is totally fine. If you want to tone it down, just rinse and drain before adding.

What sausage works best?
Classic kielbasa is a family favorite, but you can use smoked turkey, chicken-apple, or even something spicy like Andouille if you like a little heat. Depending on what you use, check salt levels.

Can I just cook it on Low the whole time?
For sure. Low makes everything extra tender and melded—plus, it’s a set-and-forget option if you’ll be out or working all day.

How do I know it’s done?
The potatoes should give easily under a fork, and the sausage will be piping hot. Honestly, the smell will tell you before the timer does—you’ll know!

Can I double it for a party?
Absolutely, as long as your slow cooker is big enough. (Six-quart or larger is best for a double batch.) Add a touch more broth and you’ll be ready to feed a crowd.

Conclusion

There’s just nothing quite like walking in the door and smelling a big pot of smoky sausage, tangy kraut, and tender potatoes waiting—pure comfort, ready when you are. This is the kind of meal that doesn’t ask much but gives you everything you want on a chilly evening: coziness, ease, nostalgia, and a table everyone can gather around (no complaints, either!). Try it your way, maybe add your secret ingredient, and see if it doesn’t become a new family staple. And I want to hear—did you make it? Did your picky eater ask for thirds? Let me know in the comments, and don’t be shy about sharing your best twist. Wishing you warmth, full bellies, and the simple joys of good food at home!