Polish Sausage with Sauerkraut and Potatoes
This Polish Sausage, Sauerkraut, and Potatoes is classic Eastern European comfort food at its finest. Layered in a slow cooker, the sauerkraut serves as a tangy “steaming bed” for the potatoes, while the Polish sausage releases savory, smoky juices that flavor the whole dish. A touch of caraway seeds adds a traditional earthy note that perfectly complements the kraut’s tang.
Ingredients
Main Components:
- Polish sausage, cut into large pieces — 1 ½ lbs
- Sauerkraut (with its juices) — 16 oz
- Gold potatoes, cut into large chunks — 5–6 medium
Liquid & Seasoning:
- Chicken broth — ½ cup
- Caraway seeds — 1 tsp
- Bay leaf — 1
- Salt & black pepper — to taste
Directions
1. Sauerkraut Base
Place the sauerkraut (with its brine) at the bottom of the slow cooker. Don’t rinse—it’s what gives the potatoes their flavor.
2. Layer Potatoes and Sausage
Spread the potato chunks over the sauerkraut, then arrange the Polish sausage pieces on top.
3. Add Broth and Seasoning
Whisk together chicken broth, caraway seeds, and bay leaf. Pour evenly over the sausage and potatoes, then season with salt and pepper.
4. Slow Cook
Cover and cook on HIGH for 4 hours, until the potatoes are fork-tender and the sausage is heated through.
5. Serve
Remove the bay leaf, then gently toss everything to combine the softened sauerkraut, potatoes, and sausage with the flavorful juices.
