Sausage, Sauerkraut and Potatoes
A simple, hands-off slow cooker meal combining tangy sauerkraut, tender potatoes, and savory Polish sausage. Easy to assemble and filled with cozy, comforting aroma—perfect for busy weeknights or casual family dinners.
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.