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 cubed.
- The Flavor Boosters:
- 1 small yellow onion, thinly sliced.
- 1 cup chicken broth or apple juice.
- 2 tbsp brown sugar (to balance the acidity).
- 1 tsp caraway seeds (optional).
- Seasoning: 1/2 tsp black pepper and a pinch of salt.
- Garnish: Fresh parsley.
Instructions
- Layer the Potatoes: Place the potatoes at the bottom of the slow cooker to ensure they submerge in the liquid and become fork-tender.
- Add the Kraut: Spread the drained sauerkraut and sliced onions over the potatoes.
- Season: Sprinkle the brown sugar, pepper, and caraway seeds (if using) over the sauerkraut layer.
- Add Sausage: Place the sliced kielbasa on top of the mixture.
- Pour Liquid: Pour the chicken broth or apple juice over the ingredients.
- Slow Cook: Cover and cook on Low for 6–8 hours or High for 4 hours until the potatoes are tender and the flavors have fully melded.
- Serve: Stir gently to distribute the juices and garnish with fresh parsley.