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.

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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

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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.