🥘 Crockpot Polish Sausage, Sauerkraut & Potatoes
Crockpot Polish Sausage, Sauerkraut, and Potatoes is a hearty, rustic one-pot meal full of bold, tangy, and savory flavors. The smoky sausage pairs perfectly with the sour sauerkraut and tender potatoes, while slow cooking allows everything to blend into a rich, comforting dish. This recipe is incredibly easy—just layer the ingredients, set the slow cooker, and let it do all the work. Perfect for busy days, cold weather, or simple family dinners.
📝 Ingredients
- 1½ to 2 pounds (700–900 g) Polish sausage (kielbasa), sliced
- 4–5 medium potatoes, peeled and cut into chunks
- 1 large onion, sliced
- 3 cups sauerkraut, drained (rinse lightly if you prefer milder flavor)
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon caraway seeds (optional, for traditional flavor)
- 1 teaspoon dried thyme
- 1 tablespoon olive oil or butter
- ½ cup chicken broth or water
- 1 tablespoon Dijon mustard (optional, for depth)
- 1 teaspoon brown sugar (optional, to balance sourness)
👩🍳 Full Instructions
Step 1: Prepare the ingredients
Peel and chop the potatoes into medium-sized chunks. Slice the Polish sausage into thick rounds. Slice the onion and mince the garlic.
Step 2: Layer the crockpot
Lightly grease the slow cooker with oil or butter.
Add ingredients in the following order for best flavor distribution:
- Potatoes (bottom layer)
- Onion and garlic
- Sauerkraut
- Sliced sausage on top
Sprinkle with black pepper, paprika, thyme, and caraway seeds if using.
Step 3: Add liquid and flavor
Pour in chicken broth (or water) around the edges. Add Dijon mustard and a small pinch of brown sugar if desired.
Do not stir—let the layers cook naturally.
Step 4: Slow cook
Cover and cook on:
- LOW for 6–7 hours, or
- HIGH for 3–4 hours
The dish is ready when potatoes are tender and flavors are well blended.