Polish Sausage, Sauerkraut, and Potatoes
This hearty Polish Sausage, Sauerkraut, and Potatoes dish is slow-cooked to perfection. The sauerkraut provides a tangy flavor that complements the savory sausage, while the potatoes absorb all the rich flavors for a comforting meal.
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.
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
Calories: 350kcal
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