Easy Crockpot Polish Sausage Sauerkraut And Potatoes is one of those cozy meals you dream about on a busy day. You toss everything in the slow cooker in the morning, and by dinner your kitchen smells like a hug. If you grew up with sausage and sauerkraut, this will feel familiar in the best way. If you didn’t, get ready for something simple, hearty, and wildly satisfying. I make this when I want dinner to take care of itself, but still taste like I put in the effort. Let me walk you through how I do it at home, plus a few smart tips to make it your own.
Ingredients Needed for Crock pot sausage sauerkraut and potatoes
This Easy Crockpot Polish Sausage Sauerkraut And Potatoes recipe keeps things classic and uncomplicated. You can measure with your heart, but here’s what works perfectly for a family dinner with a little left for lunch.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Crockpot Polish Sausage Sauerkraut And Potatoes is a keeper: crowd-pleasing with no weird tricks. Easy Crockpot Polish Sausage Sauerkraut And Potatoes is one of those cozy meals you dream about on a busy day. You toss everything in the slow…
- 2 pounds Polish sausage or kielbasa, sliced into 1-inch pieces
- 1 large jar or bag sauerkraut, about 32 ounces, drained and lightly rinsed if you prefer it less tangy
- 2 pounds potatoes, cut into 1.5-inch chunks – Yukon Gold or red potatoes hold shape best
- 1 medium onion, sliced thin
- 2 cloves garlic, minced
- 1 cup chicken broth or water
- 1 tablespoon brown sugar, optional for balance
- 1 teaspoon caraway seeds, optional but classic with sauerkraut
- 1 tablespoon Dijon mustard, optional for a little bite
- Salt and black pepper to taste
- 1 tablespoon butter, optional for richness
Ingredient notes:
Use sausage you love. Smoked kielbasa brings big flavor. If you like it a little sweet and tangy, don’t skip the brown sugar and Dijon. If you want a bolder flavor, keep the sauerkraut un-rinsed. For the potatoes, I like Yukon Gold because they turn tender and creamy without falling apart.
If you love cozy potato meals, you might also like this creamy, hearty bowl of comfort: Easy Creamy Italian Sausage and Potato Soup.
How To Make Crockpot Polish Sausage, Sauerkraut And Potatoes
Step-by-step for hands-off success
- Layer the potatoes and onions in the bottom of your slow cooker. Sprinkle with a little salt and pepper. This gives the starchy base a head start.
- Add the sliced sausage on top. If you want deeper flavor, you can sear the sausage in a skillet for 2 to 3 minutes before adding it, but it’s optional.
- Spread the sauerkraut over the sausage. Stir in the garlic, caraway seeds if using, and a small pinch of brown sugar. Dot with butter for extra richness if that’s your thing.
- Pour in the broth around the edges. You don’t need to cover everything in liquid. The sauerkraut and potatoes will release moisture.
- Cook on low for 6 to 7 hours, or on high for 3.5 to 4 hours, until the potatoes are fork-tender and the sausage is juicy.
- Stir in the Dijon at the end, taste, and adjust salt and pepper. Serve hot with a little fresh parsley if you have it.
Pro tips you’ll actually use
Rinse or not? If you love a bold, tangy bite, don’t rinse the sauerkraut. If you’re serving picky eaters, a quick rinse under cool water mellows it out without losing the signature flavor.
Potato size matters. Cut potatoes into even chunks so they cook evenly. Too small and they’ll break down. Too large and they’ll stay firm in the center.
Skip watery results. Stick to about 1 cup of broth. Too much liquid can make everything soupy.
Flavor booster. A splash of apple cider vinegar at the end brightens everything. Start with 1 teaspoon and taste.
Make it a meal. Serve with crusty bread, a bright green salad, or even roasted green beans. If soup night is calling your name another day, try this cozy bowl: Easy Crockpot Lasagna Soup.
“I followed the slow cooker method exactly and the potatoes came out perfect. The sauerkraut had that classic tang my grandma made, and the sausage had so much flavor. My kids asked for seconds, which never happens with sauerkraut.”
Storage Options
Leftovers of Easy Crockpot Polish Sausage Sauerkraut And Potatoes are a gift because the flavors deepen overnight. Let everything cool, then store in airtight containers.
Fridge: Keeps well for 3 to 4 days. Reheat gently on the stove over medium-low heat with a splash of broth or water to loosen it up, or microwave in short bursts, stirring between intervals.
Freezer: You can freeze it for 2 months. The potatoes will be softer once thawed, but still tasty. Freeze in single portions for easy lunches. Thaw in the fridge overnight before reheating.
Make-ahead tip: Slice the sausage and chop the potatoes and onion the night before. Store the potatoes in water in the fridge so they don’t brown. In the morning, drain the potatoes, toss it all in the slow cooker, and you’re on your way.
Like hearty, budget-friendly meals that reheat well? Add this to your list too: Crockpot Hamburger Potato Casserole.
Variations and Substitutions
Easy ways to customize
Change the sausage: Use kielbasa, smoked Polish sausage, or even a spicy sausage if you like heat. Turkey kielbasa works if you want a lighter option.
Make it sweeter: Add one sliced apple or 1 tablespoon of brown sugar. It balances the sauerkraut so well.
Add more veg: Carrots, cabbage wedges, or bell peppers can go in with the potatoes. Keep the chunks on the larger side so they hold together.
Mustard lovers: Stir in 1 to 2 tablespoons of whole-grain mustard at the end for texture and zing.
Add beer: Swap half the broth for a mild lager to add depth. This is great for game day versions.
Spice it up: A pinch of red pepper flakes or a sliced jalapeño will wake up the whole pot.
Got extra potatoes on the counter? Make a crispy breakfast the next day with these golden bites: Crispy Breakfast Potatoes. Or keep the comfort food vibe going with a one-pot dinner like Creamy Beef and Shells.
Rate This Recipe
I’d love to hear how this turns out in your kitchen. If you make it, leave a quick rating and a few words about your tweaks. Did you rinse the sauerkraut or go bold? Did you use kielbasa or a spicy sausage? Your notes help other home cooks feel confident when trying something new.
Common Questions
Do I have to rinse the sauerkraut? No. Rinsing softens the tang. If you love a punchy flavor, skip rinsing and use it straight from the jar.
Can I cook it on high? Yes. About 3.5 to 4 hours on high works, but I prefer low for 6 to 7 hours for the most tender potatoes and best flavor.
What kind of sausage is best? Smoked Polish sausage or kielbasa is classic. Use your favorite brand and look for one with good snap and seasoning.
Can I use different potatoes? Yes. Yukon Gold or red potatoes hold their shape best. Russets work but tend to break down a bit more.
How can I thicken the liquid? If your pot looks a bit brothy at the end, remove the lid and cook on high for 15 to 20 minutes, or mash a few potato pieces and stir them in.
A warm and simple dinner you’ll want on repeat
If you’re craving a set-it-and-forget-it meal that tastes like home, Easy Crockpot Polish Sausage Sauerkraut And Potatoes delivers every time. It’s hearty, low effort, and easy to tweak for your crew. When you want a few more slow cooker favorites for busy nights, check out this comforting take on crockpot sausage, sauerkraut and potatoes and another cozy spin from That Oven Feelin here: Crockpot Polish Sausage, Sauerkraut And Potatoes – That Oven Feelin. I hope this becomes your go-to no-fuss dinner for chilly evenings and hungry families. When you try it, come back and share your twist. Enjoy every warm, savory bite. 
Crockpot Polish Sausage Sauerkraut And Potatoes
Ingredients
Method
- Layer the potatoes and onions in the bottom of your slow cooker. Sprinkle with salt and pepper.
- Add the sliced sausage on top; sear the sausage in a skillet for deeper flavor if desired.
- Spread the sauerkraut over the sausage. Stir in garlic, caraway seeds, and brown sugar if using. Optionally dot with butter.
- Pour in the broth around the edges of the slow cooker.
- Cook on low for 6 to 7 hours, or on high for 3.5 to 4 hours, until the potatoes are fork-tender and the sausage is juicy.
- Stir in Dijon mustard at the end, taste, and adjust salt and pepper. Serve hot.
