Crockpot Polish Sausage, Sauerkraut And Potatoes

This Crockpot Polish Sausage, Sauerkraut, and Potatoes is a quintessential “set-it-and-forget-it” meal that delivers deep, old-world flavor with almost zero effort. By layering the ingredients, the potatoes steam over the tangy sauerkraut while the Polish sausage (Kielbasa) releases its smoky fats and spices downward, seasoning the entire pot. The caraway seeds are the secret weapon here—they provide a traditional earthy sweetness that perfectly balances the acidity of the kraut.

Crockpot Polish Sausage, Sauerkraut & Potatoes

Ingredients:

How To Make Crockpot Polish Sausage, Sauerkraut & Potatoes:

Step 1: Layer the Base: Spread the sauerkraut (including the juices from the jar/bag for extra tang) evenly across the bottom of the crockpot. This creates a moisture barrier that prevents the potatoes from sticking.

Step 2: Stack the Meat and Veggies: Place the potato chunks in a layer over the sauerkraut, then pile the sausage pieces on top.

Tip: Keeping the sausage on top allows the smoky drippings to permeate the potatoes as they cook, essentially “basting” them in flavor.

Step 3: Season the Broth: In a small bowl or measuring cup, stir together the chicken broth, caraway seeds, and the bay leaf. Pour this mixture over the ingredients in the crockpot. Season the top with salt and pepper.

Step 4: Slow Cook: Cover and cook on High for 4 hours.

Note: If you prefer to cook this while you’re at work, you can cook it on Low for 7/8 hours. The gold potatoes are sturdy enough to hold their shape during the longer cook time.

Step 5: Combine and Serve: Once the potatoes are fork-tender, remove the bay leaf and give everything a good stir. This ensures the sauerkraut and broth are distributed through every bite.