Polish sausage Sauerkraut and potatoes

Polish sausage Sauerkraut and potatoes

The crisp flavor of the sauerkraut pairs perfectly with the smoky sausage and tender potatoes in this easy dump and go crockpot meal. As the ingredients slowly simmer together, the flavors meld into a hearty, comforting dish that’s perfect for fall and winter meals.

The best part about this recipe is that the ingredients are simple pantry staples that you likely have on hand. Russet potatoes, smoked sausage, sauerkraut, onion, chicken broth, and basic spices – that’s all you need! Sauerkraut may seem like an unexpected addition to a sausage and potato meal. However, fermented cabbage adds a tangy kick that balances the richness. The natural lactic acid also tenderizes the potatoes as they cook down into creamy softness. Serve this satisfying one-pot dish with crusty bread to sop up the delicious broth. Hearty, filling, wallet and waistline-friendly – this slow-simmered meal really can’t be beat! It makes fantastic leftovers too, so go ahead and cook up a big batch.

What kind of sausage works best? 

  • You can use any type of fully cooked smoked sausage such as kielbasa or smoked bratwurst for this recipe. The smokiness pairs perfectly with the tang of the sauerkraut. Pork or beef smoked sausage both work very well. Turkey or chicken sausage can also be used if you want a lighter option.

Do I need to brown the sausage first? 

  • Nope! The beauty of the slow cooker is you simply add everything in raw and let it slowly simmer together. Browning is not necessary and would only dirty extra pans.

Can I prep this the night before? 

  • Absolutely! Get everything chopped and added to the slow cooker insert, then refrigerate overnight. In the morning, take it out and add the broth before turning on the slow cooker. The chilling gives the flavors extra time to mingle.

Can I substitute the sauerkraut? 

  • Of course! If you don’t like sauerkraut, you can swap it out for an equal amount of chopped cabbage, Brussels sprouts, sliced carrots, green beans or any other vegetable you enjoy. Adjust the cooking time as needed for the veggies to reach your desired tenderness.

Prep time: 10 mins

Cook time: 6 hours

Total time: 6 hours 10 mins

Serves: 6


  • 5-6 medium russet potatoes, scrubbed and cut into 1-inch pieces (about 3 lbs)
  • 2 cups chicken or vegetable broth
  • 1 lb smoked sausage, cut into 1⁄2 inch slices
  • 1 large yellow onion, chopped (about 1 cup)
  • 32 oz sauerkraut (about 4 cups packed)
  • 1⁄4 tsp salt
  • 1⁄4 tsp ground black pepper
  • 1⁄4 tsp garlic powder
  • 1⁄4 tsp onion powder


  1. Scrub the potatoes under running water to clean them. Leave the skins on. Cut each potato lengthwise into quarters, then cut the quarters in half lengthwise. Finally, cut crosswise into 1-inch pieces.
  2. Place the potato pieces into a 6-quart crockpot. Pour the chicken or vegetable broth over the potatoes.
  3. Slice the smoked sausage into 1⁄2 inch rounds. Add to the crockpot along with the potatoes and broth.
  4. Peel and halve the onion. Cut it into 1-inch chunks. Add the onion chunks to the crockpot.
  5. Add the entire 32 oz jar of sauerkraut, including the juice, to the crockpot. Recipe by ineskohl.info
  6. Sprinkle the salt, pepper, garlic powder and onion powder evenly over the ingredients in the crockpot.
  7. Stir thoroughly with a large spoon to combine all ingredients.
  8. Cover and cook on high heat for 6 hours, until potatoes are very tender when pierced with a fork.
  9. Serve hot, with the broth ladled over each serving. Enjoy!

Make Ahead Instructions: Store leftovers covered in the refrigerator for up to 4 days. The flavors improve with time!


  • Use any type of smoked sausage you prefer. Smoked turkey or chicken sausage also works well.
  • Adjust cooking time up or down depending on if you cut the potatoes smaller or larger.
  • Add a pinch of red pepper flakes or cayenne if you want some heat.


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