Slow Cooker Polish Sausage, Sauerkraut & Potatoes

Directions

Step 1: Prepare the Ingredients

Slice the Polish sausage into thick rounds. Peel and chop the potatoes into evenly sized chunks so they cook at the same rate. Slice the onion thinly.

Step 2: Layer the Slow Cooker

Lightly grease the slow cooker with olive oil. Add half of the potatoes to the bottom, followed by half of the onions and sauerkraut.

Step 3: Add the Sausage

Place half of the sliced sausage over the sauerkraut layer. Repeat the layers with the remaining potatoes, onions, sauerkraut, and sausage.

Step 4: Season

Sprinkle the black pepper, paprika, and caraway seeds evenly over the top. Taste a bit of sauerkraut juice if unsure about salt before adding any extra.

Step 5: Add Liquid

Pour the chicken broth gently around the edges of the slow cooker. This helps steam the potatoes while keeping the dish moist.

Step 6: Slow Cook

Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the potatoes are fork-tender and the sausage is juicy and heated through.

Step 7: Stir and Adjust

Gently stir before serving to distribute flavors. Taste and adjust seasoning if needed.

Step 8: Serve Warm

Serve straight from the slow cooker, spooning plenty of sauerkraut and broth over each portion.

Recipe Details

Prep Time: 10 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)
Total Time: Up to 8 hours 10 minutes
Servings: 6
Difficulty Level: Easy

Variations & Substitutions

• Beer-Infused: Replace half the broth with beer for deeper, richer flavor.
• Low-Carb: Swap potatoes for cauliflower florets added during the last 2 hours.
• Extra Smoky: Use smoked kielbasa or add a pinch of smoked paprika.
• Sweeter Balance: Add one chopped apple to mellow the sauerkraut’s tang.

Serving Suggestions