Crock Pot Sausage, Sauerkraut, and Potatoes
A warm and hearty slow-cooked dish combining tender potatoes, tangy sauerkraut, and flavorful sausage—perfectly suited for a comforting Southern-style meal.
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.
Notes
Additional water may be required during cooking to ensure the sausage remains moist—adjust as needed.