Savory, hearty, and bursting with old-world flavor, Crock Pot Sausage, Sauerkraut and Potatoes is the ultimate set-it-and-forget-it comfort food for busy nights or slow Sundays.
This dish combines tender potatoes, tangy sauerkraut, and smoky sausage for a soul-warming meal that’s both fuss-free and incredibly flavorful.
Hearty Staples in Crock Pot Sausage, Sauerkraut and Potatoes
- Polish sausage – Smoky and rich, it’s the flavorful star that ties the dish together with bold, savory notes.
- Sauerkraut – Brings bright tang and fermented depth that balances the richness of the meat and potatoes.
- Potatoes – Earthy and soft, they soak up all the savory juices, turning into irresistible, flavor-packed bites.
- Caraway seeds – Adds a subtle, earthy spice that enhances the sauerkraut’s distinct taste.
- Bay leaf – Introduces gentle herbal undertones, giving the broth a comforting depth.
- Black pepper – Adds just a touch of warmth, rounding out the flavors without overpowering.
- Water – The base that keeps everything moist and melding, letting the ingredients simmer to perfection.
Let’s Make It! How to Cook Crock Pot Sausage, Sauerkraut and Potatoes
Layer the sauerkraut and potato chunks at the bottom of your crock pot, ensuring even coverage for a hearty base.
Sprinkle in the caraway seeds, black pepper, and drop in the bay leaf before pouring over the water to begin building that flavorful cooking liquid.
Place the chunks of Polish sausage on top of the vegetables, allowing their juices to slowly drip down as they cook.
Cover and cook on high for 4 hours, or low for about 6, until the potatoes are fork-tender and the flavors are deeply melded.
Flavor Boosts & Easy Twists for Crock Pot Sausage, Sauerkraut and Potatoes
For extra richness, a splash of chicken broth can replace part or all of the water. If you like your dishes with a little tang, stir in a spoonful of mustard before cooking for a sharper bite. Sweet apples, like Honeycrisp or Gala, also pair beautifully with sauerkraut—just dice and add in with the potatoes for a subtle sweet contrast.
For a smokier profile, use kielbasa or a smoked garlic sausage. A few onion slices or a bit of minced garlic sautéed and added in can also deepen the savory notes.
You can even turn this into a one-pot stew by adding more liquid and finishing it with a knob of butter stirred in at the end for silky richness.
Save It for Later: Storing Crock Pot Sausage, Sauerkraut and Potatoes
This dish stores beautifully. Once cooled, refrigerate leftovers in an airtight container for up to 4 days.
To freeze, portion into freezer-safe bags or containers and store for up to 3 months. Thaw in the fridge overnight before reheating gently on the stovetop or in the microwave with a splash of broth or water to maintain moisture.
Crock Pot Sausage, Sauerkraut, and Potatoes
Ingredients
- 1 pound Polish sausage cut into chunks (smoked sausage is a suitable alternative)
- 1 cup water
- 1 bay leaf
- 5 or 6 potatoes peeled and chopped into large pieces
- 2 cans 14 ounces each sauerkraut, undrained (or substitute with one 2-pound bag)
- 1/4 teaspoon ground black pepper
- 1 teaspoon caraway seeds
Instructions
- Add the sauerkraut along with the potato chunks into the base of the crock pot. Sprinkle in the caraway seeds, bay leaf, and black pepper, then pour in the water. Layer the sausage chunks over the top. Cover and cook on high for approximately 4 hours, or set to low and cook for 6 hours, until the potatoes are fork-tender and the dish is heated through.
