Prep time: 15 mins | Cook time: 4–6 hours (Low) | Servings: 4–6
Ingredients
- The Meat: 1 lb Polish kielbasa or smoked sausage, sliced into rounds.
- The Vegetables:
- 1.5 lbs yellow or Russet potatoes, peeled and cut into 1-inch chunks.
- 1 medium yellow onion, thinly sliced or diced.
- The Star: 1 jar or bag (approx. 24–32 oz) sauerkraut, rinsed and drained.
- The Liquid: 1/2 cup chicken broth, apple juice, or beer.
- The Seasoning: 1 tbsp brown sugar (to balance the acidity), 1 tsp caraway seeds (optional), salt, and black pepper.
- Garnish: Freshly chopped parsley or thyme.
Instructions
- Layer the Potatoes: Place the potato chunks at the bottom of the slow cooker to ensure they cook through completely.
- Add Sauerkraut & Onions: Spread the drained sauerkraut and sliced onions over the top of the potatoes.
- Mix Seasonings: Stir the brown sugar, caraway seeds, salt, and pepper into your chosen liquid (broth, juice, or beer) and pour it over the mixture.
- Top with Sausage: Place the sliced sausage rounds on top. This allows the savory juices from the meat to drip down and flavor the vegetables as it cooks.
- Slow Cook: Cover and cook on Low for 4–6 hours (or High for 3 hours) until the potatoes are fork-tender.
- Toss: Before serving, gently toss the ingredients together so the potatoes and sauerkraut are well-mixed with the sausage.
- Garnish: Sprinkle with fresh herbs for a pop of color and flavor.