Warm, hearty, and bursting with old-world flavor — this Crockpot Polish Sausage, Sauerkraut, and Potatoes recipe is comfort food at its finest. Featuring smoky Polish sausage, tangy sauerkraut, and tender golden potatoes, this dish brings the rich traditions of Eastern Europe straight to your table — with the convenience of a slow cooker!
A Taste of Home and Heritage
Every time I make this recipe, I’m reminded of my grandmother’s cozy kitchen in Poland — where the aroma of simmering sausage and sauerkraut filled the air. She’d hum softly while stirring a big pot on the stove, and we’d all gather around the table, laughing and sharing stories. Today, I recreate that same nostalgic magic with my crockpot — the same comforting flavor, but with a modern twist that makes it effortless for busy weeknights.
Why You’ll Love This Recipe
- Authentic flavor: Classic Polish comfort food made simple.
- Effortless prep: Just layer, set, and let the crockpot work its magic.
- Hearty and filling: A complete meal with protein, carbs, and tangy flavor in every bite.
- Perfect for any occasion: Great for family dinners, potlucks, or when you crave something cozy and satisfying.
Ingredients You’ll Need
- 5–6 medium gold potatoes, cut into large chunks
- 16 oz sauerkraut (don’t rinse too much — the tang adds flavor!)
- 1½ lbs Polish sausage (kielbasa), sliced into hearty pieces
- ½ cup chicken broth (low-sodium preferred)
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper, to taste
How to Make Crockpot Polish Sausage, Sauerkraut, and Potatoes
Step 1: Layer the Base
Spread sauerkraut evenly across the bottom of your crockpot — this creates a flavorful foundation for the dish.
Step 2: Add the Potatoes and Sausage
Place the potato chunks on top of the sauerkraut, followed by the Polish sausage pieces.
Step 3: Mix the Flavor Base
In a small bowl, whisk together the chicken broth, caraway seeds, and bay leaf. Pour this mixture evenly over the layered ingredients.
Step 4: Season and Cook
Sprinkle with salt and pepper to taste. Cover and cook on High for 4 hours (or Low for 6–7 hours) until the potatoes are tender and the flavors have melded beautifully.
Step 5: Stir and Serve
Remove the bay leaf, stir everything gently, and serve warm — ideally with a slice of crusty bread or a dollop of mustard on the side.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze for up to 1 month. Reheat with a splash of chicken broth to refresh the flavors.
Easy Variations
- Sausage Swap: Try smoked sausage, bratwurst, or even turkey kielbasa.
- Potato Options: Russets or red potatoes also work great.
- Sauerkraut Substitute: Not a fan? Use shredded cabbage with a splash of apple cider vinegar.
- Flavor Boost: Add sliced onions or a sprinkle of paprika for a deeper flavor.