Here’s a comforting, hearty, and low-effort recipe for Crockpot Polish Sausage with Sauerkraut and Potatoes — the kind of rustic, stick-to-your-ribs meal perfect for chilly days or busy weeknights. The slow cooker does all the heavy lifting, infusing the potatoes and sausage with the tangy sauerkraut flavors over hours of gentle cooking.
🥘 Crockpot Polish Sausage with Sauerkraut and Potatoes
🔹 Ingredients:
-
1½ to 2 lbs Polish sausage (kielbasa), sliced into chunks or rounds
-
1½ lbs potatoes, peeled and chopped (Yukon Gold or red potatoes work great)
-
1 medium onion, sliced
-
2–3 cups sauerkraut, drained but not rinsed (unless you prefer it milder)
-
½ cup chicken broth (or beer for more flavor)
-
1 tbsp brown sugar (optional — balances the sauerkraut’s tang)
-
1 tsp caraway seeds (optional but traditional)
-
½ tsp black pepper
-
2 tbsp butter or a splash of olive oil (for richness)
👩🍳 Instructions:
-
Layer the Ingredients:
-
Add the chopped potatoes to the bottom of the slow cooker.
-
Layer sliced onions over the potatoes.
-
Top with drained sauerkraut.
-
Sprinkle with brown sugar, caraway seeds (if using), black pepper, and butter.
-
-
Add the Sausage:
-
Place sliced Polish sausage on top.
-
-
Pour the Liquid:
-
Add chicken broth or beer over the whole mixture.
-
-
Cook Low and Slow:
-
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until potatoes are tender and flavors are well-blended.
-
-
Serve Warm:
-
Spoon into bowls and serve with rye bread, mustard, or a dollop of sour cream if desired.
-
📝 Notes & Tips:
-
More flavor: Sear the sausage in a skillet before adding to the crockpot for deeper flavor and color.
-
Softer or firmer potatoes? If you want them very soft, place them on the bottom. For firmer texture, add them halfway through.
-
Add apples: For a sweet-savory twist, add a sliced apple (like Honeycrisp or Granny Smith) with the sauerkraut.
-
Vegan version? Use plant-based sausage and vegetable broth.