Crockpot Polish Sausage with Sauerkraut and Potatoes
Introduction
This Crockpot Polish Sausage with Sauerkraut and Potatoes is the ultimate comfort meal — warm, rustic, and deeply flavorful. Tender potatoes soak up the savory broth, Polish sausage becomes juicy and rich, and sauerkraut adds the perfect tangy balance. Slow cooking allows all the flavors to blend beautifully with almost no effort from you.This old-fashioned Polish-style dish is perfect for cold weather, busy weekdays, or when you want something satisfying and effortless. Simply dump the ingredients, set the slow cooker, and return to a hearty, delicious dinner.
Prep Time: 10 minutes
Cook Time:
LOW: 6–7 hours
HIGH: 3–4 hours
Total Time: Up to 7 hours
Servings: 6–8
Ingredients
Main Ingredients
1–1.5 lbs Polish sausage (kielbasa), sliced into rounds
1 lb sauerkraut, drained but not rinsed (for more tang)
Rinse lightly if you prefer a milder flavor
4–5 medium potatoes, peeled & chopped into chunks
1 medium onion, sliced
2 cloves garlic, minced (optional)
Seasoning & Liquid
1 cup chicken broth (or water)
1 tbsp brown sugar (balances the sauerkraut — optional but recommended)
1 tsp black pepper
½ tsp paprika
½ tsp caraway seeds (traditional Polish flavor, optional)
Salt, to taste (use sparingly—sauerkraut + sausage already salty)
1–2 tbsp butter (adds richness, optional)
Instructions
Layer the Crockpot
Add ingredients in this order:
Potatoes (bottom layer)
Onions slices
Garlic (optional)
Half the sauerkraut
Sausage slices
Remaining sauerkraut
Keeping potatoes at the bottom ensures they cook evenly.
Add Seasoning & Liquid
Pour over:
Chicken broth
Brown sugar
Black pepper
Paprika
Caraway seeds
Dot butter on top (optional).
Do not stir — layers help proper cooking.
Slow Cook
Low for 6–7 hours (best flavor and texture)
High for 3–4 hours
Potatoes should be tender and sausage fully heated through.
Finish & Serve
Taste and adjust salt or pepper.
Mix gently before serving to distribute ingredients.
Serve warm with:
Rye bread
Mustard
Fresh parsley
A dollop of sour cream (optional)
Tips for Best Results
Don’t rinse sauerkraut if you want classic tangy flavor.
Use baby potatoes to skip peeling and keep shape.
Add apples (sliced) for a sweet German-style twist.
For more broth, add an extra ½–1 cup of chicken stock.
Brown the sausage before adding if you want deeper flavor.
Variations
German-style: Add sliced apples + extra caraway.
Spicy version: Add red pepper flakes or spicy kielbasa.
Extra hearty: Add carrots or cabbage chunks.
Low-carb: Replace potatoes with cauliflower chunks (add last 2 hours).
Storage & Reheating
Refrigerate up to 4 days.
Reheat in microwave or stovetop with a splash of broth.
Freezes well for up to 2 months (except potatoes which may soften — use baby potatoes to avoid mushiness).
Precautions
Be gentle with salt — sausage + kraut already have plenty.
Overcooking on high can mush potatoes.
Always keep the potatoes at the bottom for even cooking.
Final Thoughts
This Crockpot Polish Sausage with Sauerkraut & Potatoes is classic comfort food made easy. With minimal prep and rustic flavors, it’s a wholesome dish your family will love — especially on chilly evenings. The slow cooker does all the work, giving you a hearty, flavorful dinner with almost no effort.