Polish Sausage, Sauerkraut, and Potatoes
Ingredients
- 5–6 medium gold potatoes, cut into large chunks
- 16 oz sauerkraut (drained or undrained depending on how tangy you like it)
- 1 ½ lb Polish sausage, cut into large pieces
- ½ cup chicken broth
- 1 tsp caraway seeds
- 1 bay leaf
- (Optional) 1 medium onion, sliced
- (Optional) 1 Tbsp butter
- Salt and pepper to taste
Instructions
1. Prepare the Potatoes
- Rinse and cut potatoes into large chunks.
- If you like them softer, parboil for 5 minutes—optional but helpful.
2. Layer the Ingredients
You can cook this in a slow cooker, stovetop pot, or Dutch oven.
Below are stovetop instructions (others included at the end):
- In a large pot or Dutch oven, melt the optional butter and lightly sauté the sliced onion for 3–4 minutes.
- Add the potatoes to the bottom of the pot.
- Add the sauerkraut on top (with or without its juice).
- Nestle in the Polish sausage pieces.
- Sprinkle in caraway seeds and add the bay leaf.
- Pour in the chicken broth.
3. Cook
Stovetop:
- Bring to a simmer over medium heat.
- Reduce heat to low, cover, and cook for 35–45 minutes, or until potatoes are tender.
- Stir gently once or twice.
Slow Cooker:
- Cook on LOW 6–7 hours or HIGH 3–4 hours.
Oven (Dutch oven):
- Bake at 350°F (175°C) for 1 hour covered.
4. Finish & Serve
- Taste and add salt/pepper as needed (sauerkraut and sausage are often salty, so add carefully).
- Remove bay leaf before serving.
- Serve in bowls with a little broth spooned over the top.
Optional Add-Ins
- 1 apple, sliced (adds sweetness)
- ½ cup beer instead of broth
- A dollop of sour cream when serving
- Smoked paprika for warmth