But this one-pot Polish Sausage, Sauerkraut and Potatoes has been beckoning me. Loaded with smoky sausage, tart sauerkraut and soft potatoes, this is comfort food at its best, easy enough to make on frenzied weeknights or for a warm family get-together.
In this recipe, you place layers of sauerkraut, chunky gold potatoes and Polish sausage in the crockpot, letting the flavors mingle as they slow-cook. Chicken broth provides moisture, which helps cook the potatoes and flavors everything in the pot. Caraway seeds and a bay leaf lend traditional Eastern European flavors to the dish, which complement the sauerkraut’s natural tang.
Cooked for a couple of hours in the crockpot, you will end with something seasoned savory with soft potatoes who absorbed all the taste. Serve hot, with a little of each component on every plate for a balanced, satisfying meal. It’s a wonderful option for people who like a little tang, a little smoke, a little bit of earthiness, all in a dish that’s uncomplicated and takes care of itself.
Why You’ll Love It:
Why This Recipe Works: Just layer everything into the crockpot and let it do its thing.
Deeply Flavorful: Since this dish cooks low and slow, the smoky sausage, tangy sauerkraut and earthy potatoes meld beautifully.
Nutritious and Hearty: The potatoes are a source of fiber and the sauerkraut offers up some probiotics, making this a meal that will sustain you and keep your gut happy.
Leftover Friendly: The flavors deepen after resting, which means leftovers taste even better.
Key Ingredients:
Gold Potatoes: Gold potatoes retain their shape nicely and take on the flavor of the sausage and sauerkraut that well. If you don’t have gold potatoes, Yukon Gold or red potatoes work well instead.
Sauerkraut: Select fresh sauerkraut found in the refrigerated section, which has a better flavor and texture than canned sauerkraut. For a milder flavor, quickly rinse the sauerkraut before using.
Polish sausage: Use smoked Polish sausage or kielbasa, which will bring a grassy, savory flavor. You may also swap for other smoked sausages if you like.
Chicken Broth: Use low-sodium chicken broth so you can avoid it being overly salty, since the sausage and sauerkraut are already salty ingredients.
Caraway Seeds: These seeds add a slightly nutty, anise flavor to the sauerkraut. If you’re not in the mood for caraway, leave it out, but it’s a traditional touch that makes the dish better.
Bay Leaf: For a very subtle herbal element. Be sure to take it out before serving; bay leaves aren’t edible.
The full ingredient list with measures and a description of how to make is in a recipe card at the bottom of the page
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Step-by-Step Instructions
Step 1: Get Everything Ready
Start with the Base:
Start out by spreading some sauerkraut around the bottom of your Crockpot. Not only does this create a flavorful foundation, but it also allows that tangy, zippy goodness to permeate everything as it cooks.
Add the Potatoes and Sausage:
Then, add the potatoes, spreading them out evenly over the sauerkraut. Then just place the Polish sausage directly on top. As it all simmers together, the flavors will marry exquisitely. Be sure to chop the potatoes into large pieces so that they hold their shape while cooking.
Chicken Broth Mixture:
Churning Out Ingredients: In a small bowl, stir together chicken broth with caraway seeds and a bay leaf, to infuse it with flavor and complexity.
Pour Over Ingredients: Pour this broth mixture over the layered potatoes and sausage so that everything has been generously moistened.
Seasoning:
Season with Salt and Pepper: Season with salt and pepper as desired, keeping in mind that both the sauerkraut and the sausage are salty to start.
Step 2: Cooking
Slow Cook:
How to Get It Done Set Crockpot: Cover and cook on high for 4 hours. This low-and-slow cooking melds the flavors (though you do have to pierce the sausage so it releases its savory goodness into the dish), and you end with tender potatoes.
Step 3: Final Touches
Stir and Serve:
Cook until finished. Remove the bay leaf and stir the dish to incorporate all the flavors.
To Serve: Garnish individual portions with a scoop of sausage, potatoes and sauerkraut for a fun — not to mention hearty — dinner.
Serving Suggestions:
Goes with: Crusty bread: Such as crusty bread or rye bread slices to soak up all that savory goodness.
Side Salad: Something light and fresh with a vinegar-based dressing, such as mixed greens, balances the richness of this dish.
Sour Cream: A dollop of sour cream adds creaminess and balances the acidity of the sauerkraut.
Fresh Dill or Parsley: Top with a healthy sprinkle of fresh dill or parsley right before serving. Not only does it provide a pop of green to brighten the dish — it adds a fresh, bonus herby flavor that raises everything up a notch.
Storage and Reheating Tips:
Refrigerate: If you have leftovers, leave to cool completely before scraping into an airtight container. In the refrigerator, they will retain their freshness for 3 days. When you’re finally ready to eat them again, a quick reheat on the stovetop or in the microwave will resurrect the flavors. In fact, the flavors deepen with time, so it will taste even better the next day.
Freezing: This dish may be frozen for 2 months. Store it in an airtight container, and thaw it in the fridge before reheating.
To Reheat: In a saucepan over low heat on the stovetop, heat until warmed through. If the dish looks dry, splash in some chicken broth; the potatoes will soak up some liquid while it’s stored.
Variations:
Add Apples: For a touch of sweetness, mix in a chopped apple (like Granny Smith) to the sauerkraut layer before cooking.
Use Red Potatoes: Red potatoes fit the bill adding a lovely hue and texture, and they hold up during cooking just as well.
Herbs and spices: Stir in a pinch of smoked paprika, or add a few sprigs of fresh thyme to give your upped dish depth and complexity. Little additions like these can develop a rich, earthy note that complements hearty ingredients.
Vegetarian Tip: Want to make it meatless? No problem! Replace the smoked sausage with your favorite plant-based alternative and use vegetable broth in place of chicken or beef stock. This flavor has a rich, hearty & savory taste as if it had meat, but you were able to avoid your diet restrictions.
Bacon Boost: For those who can’t say no to an intensely smoky flavor, pan-fry some strips of bacon until crispy. Chop them into bite-sized pieces and stir them into the crockpot in the last hour of cooking. It’s an easy way to amplify your flavor and add a bit of crunch to each bite.
Conclusion:
Sauerkraut With Polish Sausage and Potatoes — A robust comfort dish made with flavor-packed ingredients that also are simple to work with. Savory sausage, tangy sauerkraut and tender potatoes come together to make this one-pot wonder perfect for cold nights — or any time you crave something warm (and hearty). Every bite is infused with the flavor of Eastern European cuisine. This humble soul-satisfying meal is meant to be shared with loved ones!
Polish Sausage, Sauerkraut, and Potatoes
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
Instructions
- Slice the Polish sausage into bite-sized pieces and cut the potatoes into large chunks. Drain the sauerkraut, if desired.
- Place the sauerkraut at the bottom of the crockpot. Add the potatoes on top, followed by the sliced sausage pieces.
- In a small bowl, mix the chicken broth with the caraway seeds and bay leaf. Pour this mixture over the ingredients in the crockpot, ensuring even moisture.
- Season the dish with salt and pepper to taste, keeping in mind that the sauerkraut and sausage contain some salt.
- Cover and cook on high for 4 hours, or until the potatoes are tender and the sausage is heated through.
- Remove the bay leaf, stir gently to combine flavors, and serve hot.