Crockpot Polish Sausage, Sauerkraut, and Potatoes

Prep time: 15 mins | Cook time: 4–6 hours (Low) | Servings: 6

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Ingredients

• The Meat: 1.5 lbs Polish sausage (kielbasa), cut into 2-inch links or thick coins.
• The Veggies:
  • 1.5 lbs baby yellow potatoes, left whole or halved.
  • 1 bag or jar (32 oz) sauerkraut, rinsed and drained (depending on your preference for tanginess).
  • 1 small yellow onion, sliced.
• The Liquid: 1 cup chicken broth or a light beer for extra depth of flavor.
• Seasonings:
  • 1 tbsp brown sugar (to balance the acidity of the sauerkraut).
  • 1 tsp caraway seeds (optional, for traditional flavor).
  • 1/2 tsp black pepper and 2 bay leaves.

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Instructions

1. Layer: Place the baby potatoes and sliced onions at the bottom of a 6-quart slow cooker.
2. Add Sauerkraut: Spread the drained sauerkraut evenly over the potatoes. Sprinkle with brown sugar, caraway seeds, and pepper.
3. Top with Sausage: Arrange the Polish sausage links or coins on top of the sauerkraut.
4. Pour: Carefully pour the chicken broth or beer over the ingredients. Tuck the bay leaves into the liquid.
5. Slow Cook: Cover and cook on Low for 4–6 hours or until the potatoes are completely tender when pierced with a fork.
6. Serve: Remove the bay leaves and toss everything together gently before serving warm, ideally in a cast-iron skillet or shallow bowl to keep the juices contained.