Introduction
This slow cooker classic combines smoky Polish sausage, tangy sauerkraut, and tender potatoes into a hearty, stick-to-your-ribs meal. Perfect for busy days, the crockpot does all the work, allowing the flavors to meld together beautifully. It’s a traditional, rustic dish that’s satisfying, simple, and budget-friendly — a true taste of old-world comfort food.
Ingredients
(Serves 6)
- 2 lbs (900 g) Polish sausage (kielbasa), sliced into 1–2 inch pieces
- 1 jar (32 oz / 900 g) sauerkraut, drained and rinsed (optional for milder flavor)
- 5–6 medium potatoes, peeled and cut into chunks
- 1 medium onion, sliced
- 1 cup chicken broth (or water)
- 2 tbsp butter
- 1 tsp caraway seeds (optional, traditional flavor)
- Salt & black pepper, to taste
Method
- Layer Ingredients: Place potatoes in the bottom of the crockpot. Add onion slices, sauerkraut, and sausage pieces on top.
- Add Flavor: Pour chicken broth over the mixture. Dot with butter and sprinkle with caraway seeds, salt, and pepper.
- Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are tender.
- Serve: Stir gently before serving. Enjoy as is, or pair with crusty bread for soaking up the juices.
Storage Method
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 2 months. Reheat gently in the microwave or stovetop with a splash of broth.