But this one-pot Polish Sausage, Sauerkraut, and Potatoes has been calling my name. Packed with smoky sausage, tangy sauerkraut and tender potatoes, this dish is comfort food at its finest, simple enough to prepare on busy weeknights or for a cozy family gathering.

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: Because this dish cooks slowly, the smoky sausage, tangy sauerkraut and earthy potatoes meld beautifully.

Nutritious and Hearty: The potatoes provide fiber and the sauerkraut lends some probiotics, making this a hearty, gut-friendly meal.

Better for Leftovers: The flavors deepen after resting, meaning leftovers are even tastier.

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: Preparation

Layering the Crockpot:

Bottom layer: Sauerkraut in the bottom of the crockpot. This allows the tangy flavors to blend throughout the dish as it cooks.

Add the Potatoes and Sausage: Place the potatoes on top of the sauerkraut, and then the Polish sausage. 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, combine chicken broth with caraway seeds and a bay leaf to help infuse it with flavor and complexity.

Pour Over Ingredients: Pour this broth mixture all over the layered potatoes and sausage, making sure everything has been nicely moistened.

Seasoning:

Season with Salt and Pepper: Add salt and pepper to taste, knowing that both the sauerkraut and the sausage are salty to begin with.

Step 2: Cooking

Slow Cook:

Set Crockpot: Cover and cook on high for 4 hours. This slow-cooking process marries the flavors, resulting in tender potatoes, and the sausage spreads its savory essence throughout the dish.

Step 3: Final Touches

Stir and Serve:

Cook until finished. Remove the bay leaf and stir the dish to blend all the flavors.

How to Serve: Top off each individual portion with a scoop of sausage, potatoes, and sauerkraut for an enjoyable and filling dinner.

Serving Suggestions:

Crusty Bread: Serve with crusty bread or rye bread slices to soak up all that savory goodness.

Side Salad: A light salad with a vinegar-based dressing balances out the richness of this dish.

Sour Cream: A spoonful of sour cream gives creaminess and balances the acidity of the sauerkraut.

Fresh Dill or Parsley: Add a sprinkle of fresh dill or parsley as a pop of color and herbal freshness.

Storage and Reheating Tips:

Refrigeration: Keep leftovers in an airtight container in the fridge for no more than 3 days. The flavors actually deepen over time, which means it’ll 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: A sprinkle of smoked paprika or thyme adds another layer of flavor.

Vegetarian: Substitute the smoked sausage for a plant-based sausage and use vegetable broth.

Bacon: Fry some bacon, chop it up, and add it to the crockpot for the last hour of cooking for an extra smoky flavor.

Conclusion:

Sauerkraut with Polish Sausage and Potatoes — A hearty homey dish made with ingredients that pack lots of flavor but are simple to prepare. Savory sausage, tangy sauerkraut and tender potatoes make this one-pot dish ideal for cold nights — or whenever you want something warm and hearty. The flavor of Eastern European cuisine infuses every bite. Share this simple, soul-satisfying meal with loved ones!