Crockpot Polish Sausage & Sauerkraut

Prep time: 10 mins | Cook time: 6–8 hours (Low) or 4 hours (High) | Servings: 6

---

Ingredients

• The Meat: 1.5 lbs Polish Kielbasa or smoked sausage, sliced into rounds or large chunks.
• The Base: 1 bag or jar (32 oz) sauerkraut, drained and rinsed (if you prefer a milder tang).
• The Potatoes: 1.5 lbs baby yellow or red potatoes (whole or halved).
• The Flavor Boosters:
  • 1 small yellow onion, thinly sliced.
  • 1 cup chicken broth or apple juice (for a touch of sweetness).
  • 2 tbsp brown sugar (to balance the acidity).
  • 1 tsp caraway seeds (optional, for traditional flavor).
• Seasoning: 1/2 tsp black pepper and a pinch of salt (the sausage and kraut are already quite salty).

---

Instructions

1. Layer the Potatoes: Place the potatoes at the bottom of the slow cooker to ensure they are submerged in the cooking liquid and become perfectly tender.
2. Add the Kraut: Spread the drained sauerkraut and sliced onions over the potatoes.
3. Season: Sprinkle the brown sugar, pepper, and caraway seeds over the sauerkraut layer.
4. Add Sausage: Place the sliced kielbasa on top of the mixture.
5. Pour Liquid: Pour the chicken broth or apple juice over everything.
6. Slow Cook: Cover and cook on Low for 6–8 hours or High for 4 hours until the potatoes are fork-tender and the flavors have fully melded.
7. Serve: Stir gently before serving to distribute the juices.