Slow Cooker Polish Sausage, Sauerkraut and Potatoes
This slow cooker Polish sausage, sauerkraut and potatoes recipe layers fully cooked smoked sausage or kielbasa with gold potatoes, kraut and broth. It serves six after 15 minutes of prep and about 4 hours on High.
Want This Recipe Later?
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
This dish pairs well with rye bread or a simple green salad. For added richness, consider adding a dollop of sour cream on top.
Nutrition
Serving: 1servingsCalories: 409kcalCarbohydrates: 30gProtein: 16.3gFat: 25.2gSaturated Fat: 9.2gTrans Fat: 0.3gCholesterol: 53mgSodium: 1150mgFiber: 3.7gSugar: 2.5g
Made this recipe? Tap a star to rate it.