Description
Polish sausage crockpot comfort blends hearty kielbasa with tangy sauerkraut and tender potatoes. German-inspired flavors meld perfectly for a simple, satisfying meal you’ll savor with each comforting bite.
Ingredients
Scale
- 1.5 lb Polish sausage (sectioned into substantial pieces)
- 5–6 medium gold potatoes (cut into large sections)
- 16 oz sauerkraut
- 1/2 cup (120 ml) chicken broth
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper (to taste)
Instructions
- Spread the sauerkraut evenly across the bottom of the crockpot, creating a tangy base layer.
- Carefully arrange potato chunks over the sauerkraut, creating a uniform second layer.
- Cut Polish sausage into diagonal segments and place them strategically atop the potatoes.
- Whisk chicken broth with caraway seeds and bay leaf in a separate mixing bowl until well combined.
- Gently pour the aromatic liquid mixture over the layered ingredients, ensuring even distribution.
- Sprinkle salt and freshly ground black pepper across the surface to enhance overall flavor profile.
- Cover crockpot securely with its lid and set to high temperature for 4 hours.
- After cooking duration completes, remove bay leaf and thoroughly stir contents to integrate flavors.
- Allow mixture to rest for 5-10 minutes before serving to allow flavors to meld and settle.
Notes
- Use high-quality Polish sausage with robust seasoning for maximum taste impact.
- Choose fresh, tangy sauerkraut with crisp texture to enhance overall dish complexity.
- Cut potatoes uniformly to ensure consistent cooking and prevent uneven texture.
- Swap regular Polish sausage with turkey or chicken sausage for lighter protein option.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 552 kcal
- Sugar: 3 g
- Sodium: 1220 mg
- Fat: 38 g
- Saturated Fat: 13 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 75 mg