Polish Sausage with Sauerkraut and Potatoes

This Polish Sausage, Sauerkraut, and Potatoes dish is a timeless example of Eastern European comfort cooking. Prepared in a slow cooker, the sauerkraut forms a tangy base that gently steams the potatoes, while the Polish sausage releases rich, smoky flavors that infuse the entire dish. A small amount of caraway seed adds the classic earthy note that pairs perfectly with the kraut’s bite.

Ingredients

Main Components

• Polish sausage, cut into large pieces — 1½ lbs
• Sauerkraut, with juices — 16 oz
• Gold potatoes, cut into large chunks — 5–6 medium

Liquid & Seasoning

• Chicken broth — ½ cup
• Caraway seeds — 1 tsp
• Bay leaf — 1
• Salt and black pepper — to taste

Instructions

1. Build the Sauerkraut Base

Add the sauerkraut and its juices to the bottom of the slow cooker. Do not rinse—the brine is essential for flavoring the potatoes.

2. Layer the Potatoes and Sausage

Place the potato chunks evenly over the sauerkraut, then arrange the sausage pieces on top.

3. Add Broth and Seasoning

Combine the chicken broth, caraway seeds, and bay leaf, then pour the mixture evenly over the contents. Season with salt and pepper.

4. Slow Cook

Cover and cook on HIGH for 4 hours, until the potatoes are tender and the sausage is fully heated.

5. Serve

Discard the bay leaf, then gently mix everything together so the sauerkraut, potatoes, and sausage are coated in the flavorful cooking juices.