Polish Sausage, Sauerkraut, and Potatoes is a hearty, flavorful dish that’s easy to prepare in a crockpot. The sauerkraut forms the base, while the potatoes and sausage are layered on top.
The combination of chicken broth, caraway seeds, and bay leaves adds depth of flavor to this dish.
The slow cooking process melds the ingredients together perfectly, making for a satisfying meal that’s ideal for colder months. The dish can be served as is or with a side of crusty bread to soak up the flavorful juices.
It’s a simple, one-pot meal that doesn’t require much hands-on preparation, making it a great choice for busy days.
Ingredients :
5-6 Medium gold potatoes cut into large chunks
16 oz. Sauerkraut
1 ½ lb. Polish sausage cut into large pieces
½ C. Chicken broth
1 tsp. Caraway seeds
1 Bay leaf
Salt and pepper to taste.
How To Make Polish sausage Sauerkraut and potatoes :
Place the sauerkraut into the bottom of the crockpot.
Cover the sauerkraut with the potatoes and then the sausage.
In a bowl, combine the broth, caraway seeds, and bay leaf.
Pour the mixture over the ingredients in the crockpot, and add salt and pepper to taste.
Place the lid on the crockpot and cook on high for 4 hours. Mix well before serving.
For variations on the Polish Sausage, Sauerkraut, and Potatoes dish, you can try different types of sausage, such as kielbasa or smoked sausage, for varying flavors.
Adding vegetables like carrots or onions can boost the dish’s depth and sweetness.
If you prefer a milder taste, you can rinse the sauerkraut before using it to reduce its tanginess.
For extra creaminess, consider adding a dollop of sour cream just before serving, or incorporate a little heavy cream into the broth.
Tips include making sure to layer the ingredients properly in the crockpot to ensure even cooking.
For a slightly crispier texture, you can brown the sausage before adding it to the crockpot.
Taste and adjust seasoning towards the end of cooking, as sauerkraut can vary in saltiness.
If you prefer a thicker sauce, you can mash some of the potatoes directly in the crockpot, or add a little flour or cornstarch slurry to thicken the broth.
To store Polish Sausage, Sauerkraut, and Potatoes, allow the dish to cool to room temperature before transferring it to an airtight container.
Store it in the refrigerator for up to 3-4 days. If you’d like to keep it longer, you can freeze the leftovers.
For freezing, portion the dish into freezer-safe containers or bags, and label them with the date.
It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until hot.
For the best texture, it’s recommended to avoid freezing the potatoes if possible, as they may become mushy upon thawing.
Here’s an approximate breakdown of the nutritional information for Polish Sausage, Sauerkraut, and Potatoes based on typical portion sizes. Keep in mind that values may vary based on the specific ingredients used:
Per Serving (approx. 1/6th of the recipe)
- Calories: 350-400 kcal
- Protein: 18-22 g
- Carbohydrates: 30-35 g
- Fiber: 4-6 g
- Sugar: 4-6 g
- Fat: 20-25 g
- Saturated Fat: 7-9 g
- Cholesterol: 50-60 mg
- Sodium: 900-1,200 mg (can be lower or higher depending on the sausage and sauerkraut used)
- Potassium: 800-1,000 mg
This dish is relatively high in protein due to the sausage, and while the potatoes provide a good amount of carbohydrates, the fat content mainly comes from the sausage. If you’d like to lower the sodium content, you can opt for low-sodium sauerkraut and broth.