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Crockpot Polish Sausage Sauerkraut And Potatoes

A cozy, hands-off meal featuring Polish sausage, sauerkraut, and tender potatoes, perfect for busy days.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Polish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Polish sausage or kielbasa, sliced into 1-inch pieces Smoked kielbasa brings big flavor.
  • 32 ounces sauerkraut, drained and lightly rinsed if desired Rinsing mellows the flavor.
  • 2 pounds potatoes, cut into 1.5-inch chunks (Yukon Gold or red) Yukon Gold holds shape best.
  • 1 medium onion, sliced thin
  • 2 cloves garlic, minced
  • 1 cup chicken broth or water Adjust depending on desired moisture level.
Seasonings and Optional Ingredients
  • 1 tablespoon brown sugar Optional for sweetness.
  • 1 teaspoon caraway seeds Optional, classic with sauerkraut.
  • 1 tablespoon Dijon mustard Optional, adds a little bite.
  • Salt and black pepper to taste
  • 1 tablespoon butter Optional for added richness.

Method
 

Preparation
  1. Layer the potatoes and onions in the bottom of your slow cooker. Sprinkle with salt and pepper.
  2. Add the sliced sausage on top; sear the sausage in a skillet for deeper flavor if desired.
  3. Spread the sauerkraut over the sausage. Stir in garlic, caraway seeds, and brown sugar if using. Optionally dot with butter.
  4. Pour in the broth around the edges of the slow cooker.
Cooking
  1. 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.
Finishing Touches
  1. Stir in Dijon mustard at the end, taste, and adjust salt and pepper. Serve hot.

Notes

Leftovers deepen in flavor overnight. Refrigerate for 3-4 days or freeze for up to 2 months. Reheat gently.