Some recipes just quietly work their way into the regular rotation, and this Polish Sausage, Sauerkraut and Potatoes is one of those for me. It’s the kind of meal I throw together when I want something hearty and reliable, but I don’t feel like hovering over the stove or dirtying half the kitchen. Everything goes into the slow cooker, and a few hours later, dinner is ready and the house smells amazing.
What I like most about this dish is how balanced it feels, even though it’s classic comfort food. You’ve got protein from the sausage, probiotics from the sauerkraut, and satisfying carbs from the potatoes. The chicken broth keeps things moist and cozy without needing a stick of butter or heavy cream. With a few tweaks, it’s easy to make it lighter or lower in sodium while still delivering that “ah, that hit the spot” feeling.
I tend to make this on busy weekdays, Sunday meal prep days, or anytime I’ve got a crowd to feed with minimal effort. It scales well, reheats nicely, and works for family dinners, lunches, or game-day spreads. If you’re curious about slow cooker comfort food that leans a bit cleaner, this Polish Sausage, Sauerkraut and Potatoes is worth a spot on your list.
How to Prepare Polish Sausage, Sauerkraut And Potatoes
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Tools of the Trade & Core Ingredients
- 1 large slow cooker (crockpot), at least 5–6 quarts
- Cutting board and sharp knife
- Small mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula for stirring
- 1 ½ pounds Polish sausage, cut into bite-sized chunks (turkey or chicken sausage works too)
- 16 ounces sauerkraut, undrained
- 6 Yukon Gold potatoes, washed and cut into bite-sized pieces
- ½ to ¾ cup low-sodium chicken broth
- 1 bay leaf
- 1 teaspoon caraway seed
- Salt and freshly ground black pepper, to taste (optional, go light if sodium is a concern)
How to Make It Happen
- Add the sauerkraut to the bottom of your slow cooker, including all the liquid from the jar or bag. This liquid helps season the whole dish and keeps everything from drying out.
- Place the chopped Yukon Gold potatoes in an even layer on top of the sauerkraut. Try to keep the pieces roughly the same size so they cook at the same pace.
- Arrange the Polish sausage chunks over the potatoes. Spread them out so every scoop later gets a bit of sausage, potato, and sauerkraut.
- In a small bowl, stir together the chicken broth, caraway seed, and bay leaf. Make sure the caraway seeds are evenly dispersed in the liquid so they don’t clump in one spot.
- Pour this broth mixture evenly over the contents of the slow cooker. Try to cover as much surface area as you can so the seasoning distributes well.
- Sprinkle lightly with salt and pepper, if using. Go conservative with the salt at this stage—the sausage and sauerkraut are already salty, and you can always adjust at the end.
- Cover the slow cooker with the lid and set it to HIGH.
- Cook for about 4 hours on HIGH, or until the potatoes are tender when pierced with a fork and the flavors have blended. A fork should slide easily into the potatoes without resistance.
- Once cooked, carefully remove and discard the bay leaf so you don’t end up with a surprise bite later.
- Give everything a thorough stir so the sausage, potatoes, and sauerkraut are well combined and evenly coated with the juices. Taste and adjust seasoning with more pepper or a pinch of salt, if needed. Serve warm straight from the slow cooker.
Choosing the Right Sausage
The sausage you pick makes a huge difference in both flavor and nutrition. Traditional Polish sausage (kielbasa) is smoky and rich, which gives this dish its classic taste. If you’re trying to lighten things up, look for lean turkey or chicken kielbasa with less saturated fat and sodium. Read labels and choose options with simple ingredients and no added sugar when you can. If you prefer a stronger smoky note, choose a hardwood-smoked variety; if you like things milder, go for a lightly seasoned or “original” flavor. For anyone watching sodium, pairing a lower-sodium sausage with low-sodium broth and rinsed sauerkraut keeps the meal more balanced without losing that comfort factor.
Drain or Keep the Brine
Whether you drain the sauerkraut or keep the brine really comes down to taste and health priorities. Leaving the brine in (as this recipe does) boosts tangy flavor, adds moisture, and helps everything cook evenly. It also maintains more of the natural probiotics, especially if you’re using raw, naturally fermented sauerkraut. If you’re sensitive to salt, you can drain and quickly rinse the sauerkraut, then add a splash of water or extra low-sodium broth to replace lost liquid. This will give you a milder, less sour dish that’s easier on sodium intake. A nice compromise is to keep half the brine and taste at the end, adjusting with a bit more salt or vinegar if you want extra punch.
Adjusting Caraway Flavor
Caraway seed gives this Polish Sausage, Sauerkraut and Potatoes that signature central-European flavor, but not everyone likes it at the same intensity. If you’re unsure, start with ½ teaspoon instead of 1 teaspoon and see how you feel about the aroma and taste after cooking. You can always sprinkle a pinch more over your own serving. If you love caraway, lightly crush the seeds in your fingers before adding them to release extra flavor. Not a fan at all? Swap in a small pinch of dried thyme or marjoram for a more herbal, gentle background note that still pairs nicely with cabbage and potatoes.
Adding Veggies or Apples
This dish is easy to boost with extra produce, which is great if you’re aiming for more fiber and color on the plate. Thinly sliced onions, carrots, or shredded cabbage can go in with the potatoes. Cut veggies into similar sizes so they cook at the same rate and don’t turn to mush. For a slightly sweet contrast, add sliced apples (like Honeycrisp or Granny Smith) on top of the sauerkraut layer. They’ll soften and blend with the tangy kraut, mellowing out the acidity. Bell peppers, parsnips, or even a handful of shredded kale in the last hour of cooking all work too, turning this into an even more complete, veggie-forward comfort meal.
Your Questions Answered
Can I cook this on LOW instead of HIGH, and how does that change the texture?
Yes, you can cook this on LOW. Plan for about 7–8 hours on LOW, depending on your slow cooker. The potatoes will turn a bit creamier and the sausage flavor will infuse more deeply into the sauerkraut. Just make sure the potatoes are fully tender before serving. If you’re home, give everything a quick stir in the last hour to redistribute juices and prevent any edges from overcooking or sticking.
How can I reduce the overall sodium without losing flavor?
To bring the sodium down, use low-sodium chicken broth, a lower-sodium sausage, and either drain or briefly rinse the sauerkraut. Then build flavor in other ways: add extra black pepper, garlic powder, onion powder, smoked paprika, or a splash of apple cider vinegar at the end for brightness. Fresh herbs like parsley or dill sprinkled over the finished dish also help it taste vibrant, so you won’t miss the extra salt.
Polish Sausage, Sauerkraut and Potatoes
Equipment
- Crockpot / Slow Cooker
Ingredients
- 1 1/2 pounds Polish sausage cut into bite-sized chunks
- 16 ounces sauerkraut undrained
- 6 pieces Yukon Gold potatoes washed and cut into bite-sized pieces
- 1/2 to 3/4 cup chicken broth
- 1 bay leaf
- 1 teaspoon caraway seed
- salt to taste
- black pepper to taste
Instructions
- Place the undrained sauerkraut into the insert of a crockpot or slow cooker, spreading it evenly across the bottom.
- Arrange the potato chunks over the sauerkraut in a single layer as much as possible.
- Layer the bite-sized Polish sausage pieces on top of the potatoes.
- In a small bowl, whisk together the chicken broth with the caraway seeds and add the bay leaf, stirring to combine.
- Pour the broth mixture evenly over the layered ingredients in the slow cooker.
- Season with salt and black pepper to your preference.
- Cover the crockpot and set to High.
- Cook for about 4 hours, or until the potatoes are tender and the flavors have melded.
- Remove and discard the bay leaf.
- Give the contents a good stir to combine before serving.
