Polish Sausage, Sauerkraut, and Potatoes
This Polish Sausage, Sauerkraut, and Potatoes is a quintessential Eastern European comfort meal that thrives on simplicity. By layering the ingredients in the slow cooker, the sauerkraut acts as a flavorful “steaming bed” for the potatoes, while the Polish sausage releases its savory juices and smoky fat to season everything from the top down. The caraway seeds provide that traditional, earthy aromatic note that perfectly balances the tang of the kraut.
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Polish Sausage, Sauerkraut, and Potatoes
Ingredients:
| MAIN COMPONENTS | AMOUNT |
| Polish sausage, cut into large pieces | 1 1/2 lbs |
| Sauerkraut (with its juices) | 16 oz |
| Gold potatoes, cut into large chunks | 5/6 medium |
| LIQUID & SEASONING | AMOUNT |
| Chicken broth | 1/2 cup |
| Caraway seeds | 1 teaspoon |
| Bay leaf | 1 |
| Salt and black pepper | To taste |
Directions:
Step 1: The Sauerkraut Base: Empty the 16 oz of sauerkraut into the bottom of your slow cooker. For maximum flavor, do not rinse the kraut; the brine is what gives the potatoes their delicious tang.
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Step 2: Layer the Veggies and Meat: Spread the 5/6 chopped gold potatoes in an even layer over the sauerkraut. Place the 1 1/2 lbs of sliced Polish sausage on top of the potatoes.
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Step 3: Seasoning the Broth: In a small bowl, whisk together the 1/2 cup of chicken broth, the 1 teaspoon of caraway seeds, and the bay leaf. Pour this mixture evenly over the sausage and potatoes. Season with salt and pepper to taste.
Step 4: Slow Cook: Place the lid on the crockpot and cook on HIGH for 4 hours. The dish is done when the potatoes are fork-tender and the sausage is heated through.
Step 5: Combine and Serve: Before serving, remove the bay leaf. Give everything a thorough toss to mix the softened sauerkraut and juices with the potatoes and meat.
