This is a classic Polish sausage and sauerkraut recipe with potatoes, but the modern twist in this recipe is that you don’t have to cook it all by yourself and spend hours in the kitchen. Here, the crockpot will cook for you, and you will be glad you have invested in one. Just dump everything in your crockpot and turn it on for 4 hours on high or 8 hours on low.
Both ways will end with a fantastic recipe that is a perfect dinner idea to feed the whole family. I love this dish because it’s complete with flavor.
Why you’ll love the recipe:
The recipe itself is loaded with lots of flavors. Because the recipe is prepared in a slow cooker, everything is released slowly, and all the juices combined form a decadent and rich taste.
How to serve it:
You can serve this dish just as it is or with a glass of beer.
Ingredients:
- Gold potatoes
- Sauerkraut
- Polish sausage
- Chicken broth
- Caraway seeds
- Bay leaf
- Salt and pepper to taste
How to make Polish sausage sauerkraut and potatoes:
In a slow cooker, place the sauerkraut in the bottom and cover it with potatoes and sausages.
Combine the broth, caraway seeds, and bay leaf in a bowl.
Pour the mixture over the ingredients in the crockpot and season with salt and pepper to taste.
Place the lid and cook for about 4 hours on high.
Mix well before serving.
I am amazed by this recipe because it is so simple to make. Investing in a slow cooker is a smart and clever choice when you don’t have time to spend in the kitchen but still want the taste of a fresh home-cooked meal.
Polish sausage sauerkraut and potatoes
Ingredients
- 5-6 Medium gold potatoes cut into large chunks
- 16 oz. Sauerkraut
- 1 ½ lb. Polish sausage cut into large pieces
- ½ C. Chicken broth
- 1 tsp. Caraway seeds
- 1 Bay leaf
- Salt and pepper to taste
Instructions
- In a slow cooker, place the sauerkraut in the bottom and cover it with potatoes and sausages.
- Combine the broth, caraway seeds, and bay leaf in a bowl.
- Pour the mixture over the ingredients in the crockpot and season with salt and pepper to taste.
- Place the lid and cook for about 4 hours on high.
- Mix well before serving.
Can you make it ahead?
Yes, you can make it ahead of time and store it in the fridge for up to 1 day.
Storage instructions:
Store it in the fridge for up to 1 day. Make sure to serve it warm.
Variations and substitutes:
You can add fresh cabbage if you like and can’t find sauerkraut, but if you want the full flavor, you have to go with the sauerkraut.
