I love recipes that basically cook themselves but still feel like you put in real effort, and this sausage with sauerkraut and potatoes is exactly that. You toss a few everyday ingredients into the crockpot, walk away, and a few hours later the whole place smells like you’ve been cooking all afternoon. It’s the kind of meal that makes people wander into the kitchen asking when it’s finally time to eat.
What I like most is how simple the shopping list is: sausage, sauerkraut, potatoes, a couple of spices, and some water. That’s it. But once it slow-cooks, you get tender potatoes that soak up all the flavor, sauerkraut that’s mellow and savory instead of harsh, and juicy sausage that basically seasons the whole pot. It’s straightforward, satisfying, and very forgiving—perfect for busy days or when you just want dinner handled.
If you’re new to cooking sauerkraut, this recipe is a good starting point. The slow cooker takes care of the work, and you can tweak things easily: add onions, swap the sausage style, or adjust how tangy you want it. As long as you follow a few basic techniques, you’ll end up with a reliable comfort dish you can keep coming back to.
Elegant Simplicity: Sausage with Sauerkraut and Potatoes
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Time-Tested Ingredients, with a Twist
- 2 cans (14 oz each) sauerkraut, undrained, or about 2 pounds from a bag
- 5–6 potatoes, peeled and cut into medium chunks
- 1 cup water (you may not need all of it; see notes in directions)
- 1 pound Polish sausage, cut into chunky pieces (smoked sausage also works)
- 1 teaspoon caraway seeds
- 1 bay leaf
- 1/4 teaspoon black pepper
Step-by-Step to a Comforting Classic
- Add the sauerkraut (with its liquid) to the bottom of your slow cooker. Spread it out evenly so it forms a flat layer. This helps keep the potatoes from sticking and adds flavor from the very bottom.
- Place the peeled, chunked potatoes on top of the sauerkraut. Aim for chunks that are about 1 1/2 inches wide. Smaller cubes can overcook and turn mushy, while very large pieces may stay a little firm in the center.
- Sprinkle the caraway seeds, bay leaf, and black pepper evenly over the potatoes and sauerkraut. This way the spices season the whole dish instead of clumping in one spot.
- Pour in up to 1 cup of water around the edges, not directly over the sausage area. You want enough liquid so the base is moist, but don’t fully submerge everything. The kraut brine plus a bit of water is usually enough for a slow, gentle simmer.
- Arrange the sausage chunks on top of the potatoes. Keeping the sausage mostly on the surface lets it keep its texture while still dripping flavor down into the sauerkraut and potatoes as it cooks.
- Cover the slow cooker with the lid. Cook on HIGH for about 4 hours or on LOW for about 6 hours. Try not to lift the lid more than once or twice; each peek releases heat and can extend the cooking time.
- Check for doneness by piercing a potato chunk with a fork. It should slide in easily without resistance. The sausage should be hot all the way through and the sauerkraut should be tender with a mellow, savory aroma.
- Remove the bay leaf and discard it. Give everything a gentle stir to mix some of the sausage into the potatoes and sauerkraut, but don’t over-stir or the potatoes can break down too much.
- Taste and adjust seasoning before serving. If you’d like more tang, you can stir in a spoonful of extra sauerkraut brine. If it tastes too sharp, let it sit covered on the warm setting for 10–15 minutes to mellow further.
Choosing the Right Sausage
The sausage you pick will drive most of the flavor, so it’s worth choosing carefully. Traditional Polish kielbasa is a great starting point because it has a good balance of garlic, smoke, and fat. Smoked sausage adds deeper flavor, while a fresher Polish-style link will taste lighter. Aim for sausage with enough fat—lean versions can turn dry and won’t season the potatoes as well. If you want a bolder dish, look for garlicky or double-smoked varieties. For a milder crowd-pleasing version, choose a classic kielbasa and slice it into thicker chunks so it stays juicy. You can also mix sausages—half smoked kielbasa and half bratwurst—to play with different textures and flavors in one pot.
Fresh vs Canned Sauerkraut
Both canned and bagged “fresh” sauerkraut work here, but they behave a bit differently. Canned sauerkraut is usually more acidic and saltier; bagged or refrigerated sauerkraut tends to taste cleaner and crunchier. For this slow cooker recipe, you don’t need to rinse the sauerkraut unless you’re very sensitive to tang. The long cooking time naturally softens the sharp edges. If you’re using bagged kraut, there may be slightly less liquid, so keep an eye on the moisture and use closer to the full cup of water. For canned kraut, you can hold back a little water. If you’re unsure, taste the kraut first: if it’s extremely salty or intense, a quick rinse under cold water can help, then just add back a bit of the brine to control the flavor.
Potato Size and Texture
Potato size really affects how this dish turns out. Medium chunks (around 1 1/2 inches) give you a nice balance: they hold their shape but still become creamy inside. If you cut them too small, they can almost dissolve and turn the dish into more of a stew. Too large, and the centers might stay a little firm by the time the sausage is ready. Waxy or all-purpose potatoes like Yukon Golds or red potatoes are ideal because they keep their structure better than very starchy russets. If you only have russets, cut them slightly larger and avoid stirring too often. Also, try to keep the pieces similar in size so they cook evenly; smaller pieces can be pushed toward the center of the crockpot, where the heat is stronger.
Stovetop and Oven Variations
If you don’t want to use a slow cooker, this recipe adapts easily. For the stovetop, use a wide, heavy pot with a lid. Layer the sauerkraut and potatoes the same way, add the spices and water, then bring to a gentle simmer, cover, and cook on low for about 45–60 minutes until the potatoes are tender. Add the sausage during the last 25–30 minutes so it doesn’t overcook. For the oven, assemble everything in a Dutch oven or deep baking dish, cover tightly with a lid or foil, and bake at 350°F (175°C) for about 1 1/4 to 1 1/2 hours. The oven version often develops slightly browned edges and a more concentrated flavor. Just check once about halfway through; if it looks dry, splash in a bit more water or broth.
FAQ: All You Need to Know
Can I prep this sausage, sauerkraut, and potato dish the night before?
Yes, you can assemble most of it in advance, which is handy for busy days. Layer the sauerkraut, potatoes, spices, and sausage in the slow cooker insert, then cover and refrigerate overnight. The next day, set the insert into the base, add the water if you haven’t already, and start cooking. Plan to add an extra 30–45 minutes to the cook time because everything is starting cold. Also, never preheat the crockpot with a cold ceramic insert straight from the fridge; that temperature shock can crack it. Let it sit at room temperature for 15–20 minutes before turning it on.
How can I reduce the saltiness without losing flavor?
If your finished dish tastes too salty, there are a few ways to balance it without washing out the flavor. First, next time you cook it, rinse part or all of the sauerkraut before adding it, then compensate by using a flavorful liquid like low-sodium broth instead of plain water. For a batch that’s already cooked, stir in extra plain cooked potatoes or a handful of shredded raw cabbage and let it simmer on warm for 15–20 minutes; they’ll absorb some salt. A splash of unsalted stock or a spoonful of sour cream on individual portions can also round out the sharpness without making it bland.
What should I serve with sausage, sauerkraut, and potatoes to make it a full meal?
This dish is hearty on its own, but simple sides can make it feel more complete. A crisp green salad or sliced cucumbers with a light vinaigrette cut through the richness nicely. Dark rye or crusty bread is great for soaking up the juices. If you want more vegetables, quickly steam green beans or roast carrots while the slow cooker finishes; they add color and freshness. A little tangy element like mustard, horseradish, or pickles on the side also works well, giving each bite some contrast without extra effort. This makes the meal feel balanced instead of heavy.
Sausage, Sauerkraut and Potatoes
Equipment
- Slow cooker / Crockpot
Ingredients
- 2 14 ounce cans sauerkraut undrained (or use a 2 lb bag)
- 5-6 potatoes peeled and cut into chunks
- 1 cup water enough to keep ingredients moist
- 1 pound Polish sausage cut into chunks (smoked works well)
- 1 teaspoon caraway seeds
- 1 leaf bay leaf
- 1/4 teaspoon black pepper
Instructions
- Prepare ingredients: peel and chunk the potatoes, cut the sausage into bite-sized pieces, and have the sauerkraut cans ready (do not drain).
- Add the sauerkraut to the slow cooker, spreading it evenly across the bottom and sides to create a flavorful base.
- Place the potato chunks on top of the sauerkraut. Sprinkle the caraway seeds, bay leaf, and black pepper over everything, then pour in the cup of water to provide moisture while cooking.
- Nestle the sausage pieces on top of the potatoes and sauerkraut so the juices can mingle as it cooks.
- Cover the slow cooker and cook on high for about 4 hours or on low for about 6 hours, until the potatoes are fork-tender and flavors have blended.
- Remove the bay leaf, give everything a gentle stir to combine, taste and adjust seasoning if desired, then serve warm.
