Savory Polish Sausage with Sauerkraut and Potatoes
This Polish Sausage, Sauerkraut, and Potatoes is a timeless Eastern European comfort meal built on bold yet simple ingredients. As it cooks slowly, the sauerkraut forms a flavorful base that gently steams the potatoes, while the sausage releases its rich, smoky juices throughout the dish. A touch of caraway seeds brings a warm, earthy note that beautifully balances the sauerkraut’s natural tang.
Polish Sausage, Sauerkraut, and Potatoes
Ingredients
Main Components:
- Polish sausage, cut into large pieces – 1½ lbs
- Sauerkraut (including its juices) – 16 oz
- Gold potatoes, cut into chunks – 5–6 medium
Liquids & Seasonings:
- Chicken broth – ½ cup
- Caraway seeds – 1 teaspoon
- Bay leaf – 1
- Salt and black pepper – to taste
Directions
Step 1: Create the Base
Spread the sauerkraut evenly across the bottom of the slow cooker. Keep the brine for full flavor—it infuses the potatoes with a subtle tang as everything cooks.
Step 2: Add the Layers
Arrange the potato pieces evenly over the sauerkraut. Place the sausage chunks on top so their juices can drip down while cooking.
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 layered ingredients. Season lightly with salt and black pepper.
Step 4: Cook Low and Slow
Cover and cook on HIGH for about 4 hours, or until the potatoes are fork-tender and the sausage is fully heated.
Step 5: Finish and Serve
Discard the bay leaf. Carefully stir everything together so the sauerkraut and savory cooking juices coat the potatoes and sausage evenly before serving.
