Polish Sausage, Sauerkraut, and Potatoes
Why Make This Recipe
Polish sausage, sauerkraut, and potatoes is a comforting and hearty dish that warms you up on cold days. This recipe is simple to prepare and brings the flavors of Eastern Europe to your kitchen. The combination of savory sausage, tangy sauerkraut, and tender potatoes creates a satisfying meal that is perfect for family dinners or gatherings. Plus, it’s made in a crockpot, making it easy to set and forget while you go about your day.
How to Make Polish Sausage, Sauerkraut, and Potatoes
Ingredients:
- 1 lb Polish sausage
- 1 can (14 oz) sauerkraut, drained
- 4 medium potatoes, diced
- 1 onion, chopped
- 1 cup chicken broth
- 1 tsp caraway seeds
- Salt and pepper to taste
Directions:
- Place the diced potatoes in the bottom of the crockpot.
- Layer the chopped onion over the potatoes.
- Add the drained sauerkraut on top of the onions.
- Cut the Polish sausage into pieces and add them on top of the sauerkraut.
- Pour the chicken broth over the entire mixture.
- Sprinkle caraway seeds, salt, and pepper on top.
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender. Serve warm.
How to Serve Polish Sausage, Sauerkraut, and Potatoes
This dish is best served warm right out of the crockpot. You can serve it in bowls, making sure to include sausage, sauerkraut, and potatoes in each serving. It pairs well with crusty bread or a side of mustard for extra flavor. You can also add a sprinkle of fresh parsley on top for a touch of color.
How to Store Polish Sausage, Sauerkraut, and Potatoes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it in freezer-safe containers for up to 2 months. Just thaw it in the refrigerator before reheating.
Tips to Make Polish Sausage, Sauerkraut, and Potatoes
- For extra flavor, you can brown the Polish sausage in a skillet before adding it to the crockpot.
- Feel free to add other vegetables like carrots or cabbage for more variety.
- Adjust the seasoning according to your taste. If you like it spicy, you can add red pepper flakes.
Variation
You can change the type of sausage used in this recipe. Try using smoked sausage or kielbasa for different flavors. Additionally, if you’re looking for a vegetarian version, consider using smoked tempeh and vegetable broth instead.
FAQs
Q1: Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut. Just make sure to drain it well before adding it to the recipe.
Q2: Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you choose a gluten-free sausage and broth.
Q3: Can I cook this in an instant pot?
Yes, you can cook this recipe in an instant pot. Set it to pressure cook for 20 minutes, then allow natural release for 10 minutes before opening the lid.
Polish Sausage, Sauerkraut, and Potatoes
Ingredients
Main Ingredients
- 1 lb Polish sausage
- 1 can (14 oz) sauerkraut, drained
- 4 medium potatoes, diced
- 1 medium onion, chopped
- 1 cup chicken broth Use vegetable broth for a vegetarian option.
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
Preparation
- Place the diced potatoes in the bottom of the crockpot.
- Layer the chopped onion over the potatoes.
- Add the drained sauerkraut on top of the onions.
- Cut the Polish sausage into pieces and add them on top of the sauerkraut.
- Pour the chicken broth over the entire mixture.
- Sprinkle caraway seeds, salt, and pepper on top.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
Serving
- Serve warm in bowls, ensuring each serving includes sausage, sauerkraut, and potatoes.
- Pair it with crusty bread or a side of mustard for extra flavor.
- Optionally, sprinkle with fresh parsley for color.
