This crockpot Polish sausage, sauerkraut, and is amazing! The sausage was perfectly cooked and the sauerkraut gave it a delicious flavor, the potatoes were also delicious, and they went perfectly with the other ingredients.
We love this easy crock pot recipe! Sauerkraut and potatoes just seem to go together.
Add some Polish sausage and you have a meal in a pot! This is real comfort food and my family is all about comfort food.
Ingredients
5-6 Medium gold potatoes cut into large chunks
16 oz. Sauerkraut
1 ½ lb. Polish sausage cut into large pieces
½ C. Chicken broth
1 tsp. Caraway seeds
1 Bay leaf
Salt and pepper to taste
How To Make Polish sausage Sauerkraut and potatoes
Place the sauerkraut into the bottom of the crockpot.
Cover the sauerkraut with the potatoes and then the sausage.
In a bowl, combine the broth, caraway seeds, and bay leaf.
Pour the mixture over the ingredients in the crockpot, and add salt and pepper to taste.
Place the lid on the crockpot and cook on high for 4 hours. Mix well before serving
This Polish Sausage, Sauerkraut, and Potatoes dish is a hearty and flavorful meal, perfect for slow cooking. Here are a few additional tips for the best results:
Tips for Best Results:
Rinse the Sauerkraut (Optional): If you prefer a milder flavor, you can rinse the sauerkraut under cold water before adding it to the crockpot.
Browning the Sausage (Optional): For extra depth of flavor, sear the sausage in a pan before adding it to the crockpot.
Adjust Seasoning: Taste before serving and adjust salt and pepper if needed. Some sauerkraut is already salty, so be mindful of adding too much salt early on.
Serving Suggestion: This dish pairs well with mustard, rye bread, or a side of sour cream for extra richness.
Would you like variations or substitutions for any ingredients?
How to Store Polish Sausage, Sauerkraut, and Potatoes
Refrigeration:
Allow the dish to cool completely before storing (no longer than 2 hours at room temperature).
Transfer to an airtight container and refrigerate for up to 4 days.
Freezing:
Store in freezer-safe containers or resealable freezer bags.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating:
Warm in a pot over low-medium heat, stirring occasionally.
Add a splash of chicken broth if needed to prevent drying out.
Alternatively, reheat in the microwave in 1-minute intervals, stirring in between.
Serving Suggestions:
This hearty dish pairs well with:
✔ Bread: Serve with rye bread or crusty rolls to soak up the juices.
✔ Condiments: Mustard or horseradish adds a tangy kick.
✔ Side Dishes: A fresh cucumber salad or coleslaw balances the richness.
✔ Beverages: Enjoy with a cold beer or a glass of dry white wine.
Would you like any variations or additional tips?
Frequently Asked Questions About Polish Sausage, Sauerkraut, and Potatoes
1. Can I use a different type of sausage?
Yes! While Polish sausage (kielbasa) is traditional, you can substitute smoked sausage, bratwurst, or even turkey sausage for a lighter option.
2. Should I rinse the sauerkraut?
It depends on your preference. Rinsing reduces the tangy, sour flavor, while leaving it as is provides a stronger sauerkraut taste. If you’re unsure, you can rinse half and leave the rest.
3. Can I make this dish on the stovetop instead of a crockpot?
Yes! Simmer everything in a large pot over low heat for about 45 minutes to 1 hour, stirring occasionally.
4. What potatoes work best?
Gold potatoes hold their shape well, but you can also use red potatoes or russet potatoes (though russets may break down more).
5. Can I make this dish ahead of time?
Absolutely! The flavors improve overnight. Store it in the refrigerator and reheat when ready to serve.
6. What’s the best way to reheat leftovers?
Reheat on the stovetop over medium heat, adding a little broth if needed, or microwave in short intervals, stirring in between.
7. Is this dish gluten-free?
Yes, as long as the sausage and broth are gluten-free. Always check labels to be sure.
Let me know if you need more details or additional variations!