Description
This Slow Cooker Kielbasa with Sauerkraut and Potatoes is a hearty and flavorful one-pot meal. Kielbasa sausage, sauerkraut, and potatoes are slow-cooked to perfection with a touch of caraway for a classic, comforting dish.
Ingredients
Scale
- 1 pound kielbasa sausage, sliced into 1-inch thick rounds
- 1 (32-ounce) jar sauerkraut, drained and rinsed
- 4 medium potatoes (russet, Yukon Gold, or red), peeled and cut into 1-inch chunks
- 1 medium yellow onion, thinly sliced
- 1 cup chicken broth (low-sodium recommended)
- 1 tablespoon caraway seeds (optional)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon brown sugar (optional, for a touch of sweetness)
Instructions
- Layer Vegetables: Place the potato chunks and sliced onion in the bottom of your slow cooker.
- Add Sauerkraut: Spread the drained and rinsed sauerkraut evenly over the potatoes and onions.
- Add Kielbasa: Layer the sliced kielbasa evenly over the sauerkraut.
- Pour in Broth: Pour the chicken broth over the ingredients in the slow cooker.
- Add Seasonings: Sprinkle caraway seeds (if using), salt, and pepper over the ingredients. If you like a hint of sweetness, sprinkle the brown sugar over the top as well.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are tender and easily pierced with a fork, and the flavors have melded.
- Stir and Serve: Before serving, give the contents of the slow cooker a gentle stir to combine. Serve hot.
Notes
- Kielbasa: You can use any type of smoked sausage you prefer, such as Polish sausage or andouille.
- Sauerkraut: Rinsing the sauerkraut removes some of the saltiness and sourness. If you prefer a stronger sauerkraut flavor, you can skip the rinsing step.
- Potatoes: You can use any type of potatoes you like, but russet, Yukon Gold, or red potatoes work well.
- Caraway Seeds: Caraway seeds are a traditional seasoning for sauerkraut, but they are optional. If you don’t like caraway seeds, you can omit them.
- Brown Sugar (Optional): The brown sugar adds a touch of sweetness to balance the acidity of the sauerkraut. You can adjust the amount to your preference or omit it altogether.
- Serving Suggestions: This dish is a complete meal on its own, but you can serve it with a side of rye bread or mustard.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.