Here’s a simple and flavorful recipe for Crockpot Polish Sausage with Sauerkraut and Potatoes:

Ingredients:

1 lb (450g) Polish sausage (kielbasa), sliced into 1-inch pieces
3 medium potatoes, peeled and cut into chunks (or use small whole baby potatoes)
1 (32 oz/900g) jar of sauerkraut, drained and rinsed
1 medium onion, sliced
2 cloves garlic, minced
1 cup chicken or vegetable broth
1 tsp caraway seeds (optional, but traditional)
1/2 tsp black pepper
Salt to taste (sauerkraut is salty, so adjust carefully)
1 tbsp olive oil or butter

Instructions:

Prepare the ingredients:
Slice the Polish sausage.
Peel and chop the potatoes into chunks.
Drain and rinse the sauerkraut.
Layer in the crockpot:
Add the potatoes to the bottom of the crockpot.
Place the sliced sausage on top of the potatoes.
Add the sauerkraut, followed by the sliced onion and minced garlic.
Add seasoning and broth:
Sprinkle with caraway seeds and black pepper.
Pour the broth over the top.
Cook:
Cover and cook on Low for 6–8 hours or High for 3–4 hours.
Check the potatoes for tenderness before serving.
Optional finishing touch:
Before serving, stir gently to mix the flavors. Taste and adjust seasoning with salt if needed.
For extra flavor, pan-fry the sausage before adding it to the crockpot.
Serving Suggestions:
Serve with a dollop of sour cream or a side of mustard.
Pair with crusty bread or rye bread for a complete meal.
Notes and Tips:
Potatoes: Waxy potatoes (like Yukon Gold) hold their shape better than starchy ones (like Russet).
Sauerkraut: Rinse the sauerkraut for a milder flavor. For a tangier dish, use it straight from the jar.
Sausage: Kielbasa is the traditional choice, but you can experiment with smoked sausage or even bratwurst.
Add-ins: Consider adding sliced apples or carrots for a sweet contrast to the sauerkraut.
Low-Carb Version: Skip the potatoes and use cauliflower florets instead.
Enjoy this hearty, comforting Polish classic!