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Slow Cooker Polish Sausage, Sauerkraut, and Potatoes

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Prep time: 10 mins | Cook time: 4–6 hours (Low) | Servings: 6

Ingredients

  • The Protein: 1.5–2 lbs Polish Kielbasa or Smoked Sausage (sliced into rounds or 3-inch links).
  • The Base: 2 cans (14 oz each) or 1 large jar (32 oz) sauerkraut (drained and rinsed if you prefer a milder tang).
  • The Veggies: 1.5 lbs baby yellow potatoes (whole or halved) and 1 medium yellow onion (thinly sliced).
  • The Liquid: 1 cup chicken broth or a light beer (like a pilsner).
  • Seasonings: 1 tbsp brown sugar (to balance the acidity), 1 tsp caraway seeds (optional but traditional), 1/2 tsp black pepper, and 1 bay leaf.

Instructions

  1. Layer the Slow Cooker: Start by placing the sliced onions and potatoes at the bottom of the crockpot.
  2. Add the “Kraut”: Spread the drained sauerkraut over the potatoes. Sprinkle the brown sugar, black pepper, and caraway seeds over the sauerkraut.
  3. Add Sausage: Top the mixture with the kielbasa pieces and nestle the bay leaf into the center.
  4. Pour Liquid: Pour the chicken broth or beer over the top.
  5. Slow Cook: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours until the potatoes are fork-tender.
  6. Finish: Give everything a gentle toss before serving to distribute the juices.

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