This Polish Sausage, Sauerkraut, and Potatoes dish is a timeless Eastern European comfort meal built on simple, filling ingredients. Cooking everything in layers allows the sauerkraut to act as a flavorful base that gently steams the potatoes, while the smoky Polish sausage releases its rich juices to season the entire dish. A touch of caraway seed brings a warm, earthy note that balances perfectly with the sauerkraut’s tang.
Polish Sausage, Sauerkraut, and Potatoes
Ingredients
Main Ingredients:
- Polish sausage, cut into large chunks – 1½ lbs
- Sauerkraut (with juice) – 16 oz
- Gold potatoes, cut into large pieces – 5–6 medium
Liquids & Seasonings:
- Chicken broth – ½ cup
- Caraway seeds – 1 tsp
- Bay leaf – 1
- Salt and black pepper – to taste
Directions
Step 1: Build the Sauerkraut Layer
Spread the sauerkraut evenly across the bottom of the slow cooker. Keep the juices, as they add depth and a pleasant tang to the potatoes while cooking.
Step 2: Add Potatoes and Sausage
Place the chopped potatoes evenly over the sauerkraut. Arrange the Polish sausage pieces on top.
Step 3: Prepare the Broth Mixture
In a small bowl, combine the chicken broth, caraway seeds, and bay leaf. Pour this mixture evenly over the sausage and potatoes, then season with salt and pepper.
Step 4: Cook Slowly
Cover and cook on HIGH for about 4 hours, or until the potatoes are fork-tender and the sausage is fully heated.
Step 5: Combine and Serve
Remove the bay leaf. Gently mix everything together so the potatoes and sausage are coated in the sauerkraut and savory juices. Serve warm.