Crockpot Polish Sausage, Sauerkraut and Potatoes Recipe: A Hearty Comfort Dish
Discover the perfect blend of flavors in this delicious crockpot Polish sausage, sauerkraut and potatoes recipe. This hearty dish combines the smoky richness of kielbasa with tangy sauerkraut and tender potatoes, creating a cozy comfort food that’s surprisingly simple to prepare.
Why This Recipe Works
This crockpot recipe transforms simple ingredients into a flavorful meal that’s perfect for any occasion. The slow cooking process allows the smoky flavor of the polish sausage to infuse the sauerkraut and potatoes, while the chicken broth adds depth to every bite. Whether you’re looking for an easy weeknight dinner or a hearty dish for a family gathering, this recipe delivers consistent results.
Essential Ingredients
For this recipe, you’ll need:
- 2 pounds Polish sausage (kielbasa), sliced into chunks
- 32 oz sauerkraut, rinsed and drained
- 2 pounds Yukon gold potatoes, cut into chunks
- 1 large onion, sliced
- 2 bay leaves
- 2 teaspoons caraway seeds
- 1 cup chicken broth
- Salt and pepper to taste
Step-by-Step Preparation
- Begin by rinsing the sauerkraut and allowing it to drain thoroughly.
- Peel and cut the potatoes into 1-inch chunks.
- Slice the Polish sausage into 2-inch pieces.
- Layer the ingredients in your crockpot:
- Place potato chunks at the bottom
- Add sliced onions
- Layer the drained sauerkraut
- Arrange sausage on top
- Add bay leaves and sprinkle with caraway seeds
- Pour chicken broth over everything
- Cook on high for 4 hours or low for 6-8 hours
Expert Tips for Perfect Results
- Choose high-quality smoked kielbasa for the best flavor
- Don’t skip rinsing the sauerkraut – this prevents the dish from becoming too tangy
- Yukon gold potatoes hold their shape better than russet potatoes
- Layer ingredients as recommended to ensure even cooking
- Adjust seasoning near the end of cooking time
- Stir gently before serving to combine flavors
Delicious Variations
- Add sliced cabbage for extra texture
- Include apple cider for a subtle sweetness
- Try different types of smoked sausage
- Add extra vegetables like carrots or bell peppers
- Spice it up with red pepper flakes
- Use beer instead of chicken broth for a deeper flavor
Storage and Leftovers
Store any leftover Polish sausage, sauerkraut, and potatoes in an airtight container in the refrigerator for up to 3-4 days. You can also freeze portions for up to 3 months. When reheating, add a splash of chicken broth to maintain moisture.
For best results when reheating:
- Allow frozen portions to thaw overnight
- Heat in a covered skillet over medium heat
- Add a small amount of liquid if needed
- Stir occasionally until heated through
Serving Suggestions
This hearty dish stands perfectly on its own, but you can enhance your meal with these accompaniments:
- Crusty rye bread
- Whole grain mustard
- Fresh parsley garnish
- Sour cream on the side
- Crisp green salad
- Cold Polish beer
Frequently Asked Questions
Q: Can I use fresh cabbage instead of sauerkraut? A: Yes, but the flavor will be milder. Consider adding a splash of apple cider vinegar for tanginess.
Q: How long can I store leftovers? A: Keep in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.
Q: Can I make this recipe ahead? A: Absolutely! Prepare all ingredients the night before and store in the refrigerator. Start cooking in the morning for dinner.
Q: What if my slow cooker runs hot? A: Check the dish after 3 hours on high or 5 hours on low. Adjust cooking time accordingly.
Final Tips for Success
Remember these key points for the best results:
- Don’t overcook the potatoes
- Keep the lid on during cooking
- Let the dish rest for 10 minutes before serving
- Taste and adjust seasonings before serving
- Remove bay leaves before eating
This cozy and flavorful crockpot Polish sausage, sauerkraut and potatoes recipe brings together the best of comfort food with minimal effort. The combination of smoky kielbasa, tangy sauerkraut, and tender potatoes creates a satisfying meal that’s perfect for any occasion. Whether you’re feeding a family or meal prepping for the week, this dish delivers consistent, delicious results every time.
Printable Recipe Card
Crockpot Polish Sausage, Sauerkraut and Potatoes
Prep Time: 15 minutes Cook Time: 4 hours (high) or 6-8 hours (low) Total Time: 4 hours 15 minutes (on high) Servings: 6-8 people Calories: 385 per serving
Ingredients:
- 2 pounds Polish sausage (kielbasa), sliced into chunks
- 32 oz sauerkraut, rinsed and drained
- 2 pounds Yukon gold potatoes, cut into 1-inch chunks
- 1 large onion, sliced
- 2 bay leaves
- 2 teaspoons caraway seeds
- 1 cup chicken broth
- Salt and pepper to taste
Instructions:
- Rinse sauerkraut and drain well
- Peel and cut potatoes into 1-inch chunks
- Slice Polish sausage into 2-inch pieces
- Layer in crockpot:
- Bottom: potato chunks
- Next: sliced onions
- Then: drained sauerkraut
- Top: sausage pieces
- Add bay leaves and sprinkle with caraway seeds
- Pour chicken broth over everything
- Cook on high for 4 hours or low for 6-8 hours
- Remove bay leaves before serving
Recipe Notes:
- Rinse sauerkraut to control tanginess
- Use Yukon gold potatoes for best texture
- Check seasoning before serving
- Can be made ahead and reheated
- Freezes well for up to 3 months
Nutrition Information (per serving):
- Calories: 385
- Protein: 17g
- Carbohydrates: 28g
- Fat: 24g
- Fiber: 6g
- Sodium: 1280mg
