If you’re looking for a cozy, hands-off dinner that fills your home with mouthwatering aromas, you’ve got to try my Crock Pot Sausage, Sauerkraut, and Potatoes Recipe. This dish is pure comfort in a bowl — I absolutely love how the tangy sauerkraut mingles with smoky sausage and tender potatoes, all slow-cooked to perfection. Whether you’re busy with work or just craving something simple and satisfying, this recipe delivers every time. Stick around, because I’ll share some of my favorite tricks to make sure your crock pot dinner turns out fantastic!
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you probably already have, making it a stress-free meal.
- Hands-Off Cooking: Just toss everything in the crock pot and let it work its magic while you relax.
- Flavorful Comfort Food: The mix of tangy sauerkraut and savory sausage is soul-warming and satisfying.
- Family Favorite: My family goes crazy for this dish — it’s always requested again and again.
Ingredients You’ll Need
These ingredients come together so well; the sauerkraut’s tartness really balances out the richness of the sausage while the potatoes soak up all the savory goodness. When shopping, look for Polish or smoked sausage for the best flavor, and fresh potatoes that can hold up well in slow cooking, like Yukon Gold or red potatoes.
- Sauerkraut: I recommend getting it undrained because the juices add extra tangy flavor to the whole dish.
- Potatoes: Peel them and cut into large chunks to ensure they cook evenly and don’t turn mushy.
- Water: Just a cup to help everything steam and meld in the crock pot.
- Polish Sausage: Cut into chunks; smoked sausage also works if you want a smokier flavor.
- Caraway Seeds: Gives that classic Eastern European flavor, but you can skip if you’re not a fan.
- Bay Leaf: Adds subtle depth of flavor—don’t forget to remove it before serving!
- Pepper: Just a pinch to season and balance flavors.
Variations
I often like to switch things up depending on my mood or what’s in my fridge. This recipe is pretty forgiving, so feel free to make it your own and adjust seasonings or ingredients to suit your taste.
- Spicy Twist: Add a few dashes of your favorite hot sauce or some sliced jalapeños for a little kick—I tried this once for game day and it was a hit!
- Vegetarian Option: Swap sausage for smoked tempeh or plant-based sausage alternatives for a meat-free comfort meal.
- Additional Veggies: Toss in sliced onions, carrots, or even apples for extra sweetness and texture.
- Cooking Time Adjustment: If you’re short on time, this recipe can be cooked on high for about 4 hours, but low and slow gives the best depth of flavor.
How to Make Crock Pot Sausage, Sauerkraut, and Potatoes Recipe
Step 1: Layer Your Ingredients
Start by placing the undrained sauerkraut and the peeled, chunked potatoes right into the bottom of your crock pot. The potatoes act like a base and absorb all those lovely sauerkraut juices. Then sprinkle in the caraway seeds, bay leaf, and pepper—it’s those simple spices that bring everything to life.
Step 2: Add Water and Sausage
Pour in a cup of water to help steam the ingredients and keep everything juicy. Then, arrange the sausage chunks right on top. I like having the sausage exposed a bit on the surface so it gets that slight browning and locks in flavor as it cooks.
Step 3: Set and Forget
Cover your crock pot and set it to cook on high for about 4 hours or low for 6 hours. You’ll know it’s done when the potatoes are fork-tender and the sausage is thoroughly cooked. The slow cooking melds all the flavors beautifully, making the sauerkraut sweet and mellow, with just the right tang.
Step 4: Serve and Enjoy!
Once everything is cooked, give it a gentle stir to mix the layers, but be careful not to mash the potatoes. Fish out the bay leaf before serving—it’s not edible, but adds those subtle notes during cooking. Then grab a big scoop and watch as everyone’s eyes light up with every bite.
Pro Tips for Making Crock Pot Sausage, Sauerkraut, and Potatoes Recipe
- Use Undrained Sauerkraut: This keeps your dish juicy and full of flavor, so don’t drain the cans or bag!
- Chunk Your Potatoes: Cutting potatoes into large chunks prevents them from disintegrating during the slow cooking process.
- Layering Matters: Place potatoes and sauerkraut at the bottom for even cooking and to allow potatoes to soak in flavors.
- Don’t Skip the Bay Leaf: It might seem small, but leaving it out changes the dish’s subtle flavor depth—just remember to remove it before serving!
How to Serve Crock Pot Sausage, Sauerkraut, and Potatoes Recipe
Garnishes
I love adding a sprinkle of fresh chopped parsley or dill on top to brighten up the dish and add a pop of color. Sometimes a little dollop of whole-grain mustard on the side is perfect for guests who want a tangy finish.
Side Dishes
This dish is hearty on its own, but I often serve it alongside a crisp green salad or steamed green beans to add some freshness. For something heartier, crusty bread or soft dinner rolls to soak up the sauerkraut juices are always a win.
Creative Ways to Present
For holidays or entertaining, I’ve served this in large rustic cast-iron skillets right at the table for a warm, inviting presentation. If you want to impress, topping it off with caramelized onions or a side of applesauce adds a surprising sweet contrast that delights everyone.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge. This dish keeps well for up to 3 days, but the flavors tend to deepen overnight, so I actually think it tastes even better the next day!
Freezing
If I want to prep ahead, I freeze portions in freezer-friendly containers or bags. Just make sure it’s fully cooled before freezing to maintain the texture of the potatoes and sausage. It reheats beautifully straight from frozen in the microwave or on the stove.
Reheating
For leftovers, I reheat gently on low in a skillet or crock pot to avoid drying out the sausage and potatoes. Adding a splash of water or broth helps revitalize the dish’s moisture and keeps it tasting fresh.
FAQs
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Can I use different types of sausage in Crock Pot Sausage, Sauerkraut, and Potatoes Recipe?
Absolutely! While Polish sausage is traditional and adds great flavor, smoked sausage or even bratwurst can work beautifully. Just be sure to cut them into chunks and adjust the cooking time if needed to ensure they’re fully cooked through.
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Do I need to rinse the sauerkraut for this recipe?
I don’t rinse the sauerkraut because the briny juice adds important flavor to the dish. However, if you find sauerkraut too tangy, you can give it a quick rinse and drain before using, but keep in mind the flavors will be milder.
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Can I cook this Crock Pot Sausage, Sauerkraut, and Potatoes Recipe in an Instant Pot?
Yes! You can adapt this recipe to an Instant Pot using the sauté function first to brown the sausage, then pressure cook with the rest of the ingredients for about 10 minutes. Make sure to do a quick release carefully after cooking.
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How do I prevent the potatoes from getting mushy?
Cut potatoes into larger chunks and avoid stirring too much while cooking. Also, placing potatoes underneath during cooking helps them steam gently without breaking apart. And don’t forget to cook at the right time—4 hours on high or 6 hours on low is ideal.
Final Thoughts
This Crock Pot Sausage, Sauerkraut, and Potatoes Recipe holds a special place in my heart – it’s one of those meals that’s simple yet brings everyone to the table with smiles. I remember the first time I made it, I almost couldn’t believe how easy it was and how the flavors melded together so perfectly. If you’re looking for a fuss-free dinner that tastes like a warm hug, you’ll enjoy making this more than once — trust me, it’s a game changer for busy weeknights or lazy weekends alike!
Print
Crock Pot Sausage, Sauerkraut, and Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours on high or 6 hours on low
- Total Time: 4 hours 15 minutes (high) or 6 hours 15 minutes (low)
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Eastern European
Description
This hearty Crock Pot Sausage, Sauerkraut, and Potatoes recipe combines flavorful Polish sausage with tangy sauerkraut and tender potatoes, slow-cooked to perfection. It’s an easy, comforting meal perfect for busy days, offering robust flavors with minimal effort in a convenient slow cooker.
Ingredients
Ingredients
- 2 (14 ounce) cans sauerkraut, undrained (or 1 (2 pound) bag)
- 5 or 6 potatoes, peeled and cut into large chunks
- 1 cup water
- 1 pound Polish sausage, cut into chunks (or smoked sausage)
- 1 teaspoon caraway seeds
- 1 bay leaf
- 1/4 teaspoon pepper
Instructions
- Prepare ingredients: Peel and cut the potatoes into large chunks. Cut the Polish sausage into chunks as well. Drain is not necessary for the sauerkraut as the recipe calls for undrained cans.
- Layer in crock pot: Place the sauerkraut and potatoes at the bottom of the crock pot, ensuring even distribution. Sprinkle the caraway seeds, bay leaf, and pepper over the vegetables.
- Add water and sausage: Pour 1 cup of water over the ingredients to help with cooking moisture. Then place the sausage chunks on top of the sauerkraut and potatoes.
- Cook: Cover and cook on high for 4 hours or on low for 6 hours until the potatoes are tender and the sausage is cooked through.
- Serve: Remove the bay leaf before serving. Serve hot as a warm, comforting main dish that provides a perfect balance of savory and tangy flavors.
Notes
- This easy crock pot meal is wonderful and perfect for busy days when you want minimal prep and maximum flavor.
- Using smoked sausage will add a deeper smoky flavor if preferred.
- The caraway seeds add a slightly nutty, earthy flavor that pairs well with sauerkraut but can be omitted if unavailable.
- Adjust seasoning to taste after cooking, as the sauerkraut can be quite salty.
- For a thicker sauce, you can drain some sauerkraut juice before cooking or thicken with a slurry after cooking.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 50 mg
