This Polish Sausage, Sauerkraut, and Potatoes is a classic Eastern European comfort dish that celebrates simple, hearty flavors. Layering the ingredients in the slow cooker lets the sauerkraut serve as a flavorful “steaming bed” for the potatoes, while the Polish sausage releases its savory, smoky juices to season everything below. A sprinkle of caraway seeds adds that signature earthy aroma, perfectly complementing the tang of the sauerkraut.Breakfast sausage brand

Polish Sausage, Sauerkraut, and Potatoes

Ingredients

Main Ingredients:

Polish sausage, cut into large chunks – 1 ½ lbs
Sauerkraut (with its juices) – 16 oz
Gold potatoes, cut into large pieces – 5–6 medium
Liquids & Seasonings:

Chicken broth – ½ cup
Caraway seeds – 1 tsp
Bay leaf – 1
Salt and black pepper – to taste
Directions

Step 1: Prepare the Sauerkraut Base
Pour the sauerkraut into the bottom of your slow cooker. For maximum flavor, leave the brine—this is what gives the potatoes their tangy richness.

Step 2: Layer Potatoes and Sausage
Evenly arrange the chopped potatoes over the sauerkraut. Place the sliced Polish sausage on top.

Step 3: Mix the Seasoned Broth
In a small bowl, whisk together the chicken broth, caraway seeds, and bay leaf. Pour the mixture evenly over the sausage and potatoes. Season with salt and pepper to taste.

Step 4: Slow Cook
Cover the slow cooker and cook on HIGH for 4 hours, or until the potatoes are tender and the sausage is heated through.

Step 5: Toss and Serve
Remove the bay leaf before serving. Gently toss everything together so the softened sauerkraut and flavorful juices coat the potatoes and sausage evenly.