Slow Cooker Polish Sausage, Sauerkraut and Potatoes is a hearty, tangy one-pot dinner: smoky kielbasa and tender gold potatoes on a bed of sauerkraut, with a hint of caraway. Put it in the crockpot in the morning and you have a cozy fall or winter supper waiting.
How to make sausage, sauerkraut and potatoes: Layer sauerkraut, potato chunks and sliced smoked sausage in the slow cooker, pour on chicken broth with caraway and a bay leaf, and cook on high for 4 hours or low for 6 to 8 hours until the potatoes are tender.
Why You’ll Love It
- Only 15 minutes of prep: slice, layer and walk away.
- Big flavor from few ingredients: smoky sausage, tangy kraut and buttery gold potatoes.
- One pot: everything cooks together in the slow cooker.
- Feeds 6: with a pound and a half of sausage, it is a filling meal on its own.
Ingredient Notes
Smoked Polish sausage or kielbasa: Use a fully cooked smoked sausage. It only needs to heat through, and it seasons the whole pot as it does.
Gold potatoes: Five or six medium ones, cut into large chunks. Gold potatoes hold their shape over the long cook and turn creamy inside; small pieces would fall apart.
Sauerkraut: A 16-ounce jar or bag. Drain it if you want a milder dish, or keep some of the liquid for more tang. I usually drain it lightly, because the sausage and broth add plenty of liquid.
Chicken broth, caraway and bay leaf: The broth keeps the bottom from drying out. Caraway is optional, but it gives the classic rye-bread flavor that goes so well with kraut.
Salt and pepper: Go easy. Both the sausage and the sauerkraut are salty, so taste at the end before adding more.
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Ingredients
- 5-6 medium gold potatoes, cut into large chunks
- 16 oz sauerkraut
- 1.5 lbs fully cooked smoked Polish sausage or kielbasa, cut into bite-sized pieces
- 1/2 cup chicken broth
- 1 tsp caraway seeds, optional
- 1 bay leaf
- Salt and pepper, to taste
How to Make Polish Sausage, Sauerkraut and Potatoes
1. Prep. Slice the sausage into bite-sized pieces and cut the potatoes into large chunks. Drain the sauerkraut, if you like.
2. Layer. Place the sauerkraut in the bottom of the slow cooker. Add the potatoes on top, then the sausage.
3. Add the broth. Mix the chicken broth with the caraway seeds (if using) and the bay leaf, and pour it over everything in the slow cooker.
4. Season. Season with salt and pepper, keeping in mind that the sauerkraut and sausage are already salty.
5. Cook. Cover and cook on high for 4 hours or on low for 6 to 8 hours, until the potatoes are fork-tender and the sausage reaches 165°F.
6. Serve. Remove the bay leaf, stir gently to combine and serve hot.
Why the Layers Matter
The order in the slow cooker is not random. The sauerkraut goes on the bottom, where there is the most heat and liquid, so it softens and mellows. The potatoes sit in the middle, steaming in the broth and the juices from above.
The sausage goes on top. As it heats, its smoky fat drips down through the potatoes and kraut and seasons everything below. If it sits at the bottom, it can scorch and turn tough before the potatoes are done.
My habit is to leave the lid closed until the last hour. Every peek lets out heat and steam, and the potatoes take longer to turn tender.
Tips for Success
Why are my potatoes still hard?
They were cut too big or the lid was lifted too often. Keep the chunks even and let the pot cook undisturbed; on low, give them the full time.
Why is it too sour?
The sauerkraut went in with all its brine. Drain it, or rinse it briefly, for a gentler flavor next time.
Why is it too salty?
Salt was added before tasting. Season only at the end, once you know how much salt the sausage and kraut brought.
Why is there too much liquid?
Wet sauerkraut plus the juices from the sausage can flood the pot. Drain the kraut well, and if it still looks soupy near the end, take the lid off for the last part of the cooking time so some of the liquid cooks away.
Variations
- Add sour cream: a dollop on each bowl adds richness and cools the tang.
- Add onion or apple: a sliced onion or a tart apple layered with the potatoes adds sweetness to the kraut.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat until a food thermometer reads 165°F. Never reheat leftovers in the slow cooker; warm them on the stove or in the microwave.
What to Serve With It
Serve it with rye bread and butter, a simple green salad and some grainy mustard for the sausage. Rustic German bread is perfect for the juices. For more sausage dinners, try fried potatoes and onions with smoked Polish sausage, Amish kielbasa potatoes or pierogi and sausage casserole. For a party, kielbasa bites are easy, and bacon, cabbage and potato soup is another cozy pot.
Frequently Asked Questions
Do potatoes and sauerkraut go together?
Yes. The mild, creamy potatoes soak up the tangy kraut juices and balance the smoky sausage. It is a classic pairing in Polish and German cooking.
Are you supposed to rinse sauerkraut before cooking it?
Only if you want it milder. Draining is enough for most people; a quick rinse takes away more of the sourness and some of the salt.
Should I cook the sausage or potatoes first?
Not for this recipe. The potatoes go in raw and cook in the slow cooker, and the smoked sausage is already fully cooked, so it only needs to heat through on top. Browning the sausage first in a skillet is optional; it adds a little color and a deeper smoky flavor.
Sausage, Sauerkraut and Potatoes at a Glance
This sausage, sauerkraut and potatoes recipe is a hearty slow cooker dinner made with smoked Polish sausage or kielbasa. It serves six.
- Layer 1: 16 ounces of sauerkraut on the bottom of the crockpot.
- Layer 2: five or six gold potatoes cut into large chunks.
- Layer 3: 1.5 pounds of sliced, fully cooked smoked sausage.
- Flavor: chicken broth with caraway seeds and a bay leaf poured over the top.
Cook on high for 4 hours or low for 6 to 8 hours, until the potatoes are fork-tender.
Final Notes
Keep the sausage on top and the lid closed, and the slow cooker does all the work. If you have a question or make it, tell me how it turned out in the comments.
Slow Cooker Polish Sausage, Sauerkraut and Potatoes
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Ingredients
- 5-6 medium gold potatoes cut into large chunks
- 16 oz sauerkraut for base layer
- 1.5 lbs fully cooked smoked Polish sausage or kielbasa cut into bite-sized pieces
- 1/2 cup chicken broth for moisture and flavor
- 1 tsp caraway seeds optional, 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 (if using) 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 low for 6 to 8 hours, until the potatoes are fork-tender and the sausage reaches 165°F on a food thermometer.
- Remove the bay leaf, stir gently to combine flavors, and serve hot.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
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