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 \u201csteaming bed\u201d 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<\/p>\n
Polish Sausage, Sauerkraut, and Potatoes<\/p>\n
Ingredients<\/p>\n
Main Ingredients:<\/p>\n
Polish sausage, cut into large chunks \u2013 1 \u00bd lbs
\nSauerkraut (with its juices) \u2013 16 oz
\nGold potatoes, cut into large pieces \u2013 5\u20136 medium
\nLiquids & Seasonings:<\/p>\n
Chicken broth \u2013 \u00bd cup
\nCaraway seeds \u2013 1 tsp
\nBay leaf \u2013 1
\nSalt and black pepper \u2013 to taste
\nDirections<\/p>\n
Step 1: Prepare the Sauerkraut Base
\nPour the sauerkraut into the bottom of your slow cooker. For maximum flavor, leave the brine\u2014this is what gives the potatoes their tangy richness.<\/p>\n
Step 2: Layer Potatoes and Sausage
\nEvenly arrange the chopped potatoes over the sauerkraut. Place the sliced Polish sausage on top.<\/p>\n
Step 3: Mix the Seasoned Broth
\nIn 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.<\/p>\n
Step 4: Slow Cook
\nCover the slow cooker and cook on HIGH for 4 hours, or until the potatoes are tender and the sausage is heated through.<\/p>\n
Step 5: Toss and Serve
\nRemove the bay leaf before serving. Gently toss everything together so the softened sauerkraut and flavorful juices coat the potatoes and sausage evenly.<\/p>\n","protected":false},"excerpt":{"rendered":"
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