Comforting Sausage Sauerkraut and Potatoes—tangy, savory, and hearty—slow-cooked in the crock pot for a cozy weeknight or hands-off weekend supper.
There’s a special magic that happens when sauerkraut bubbles gently with potatoes and sausage. The brine mellows, the spuds turn buttery-tender, and the sausage seasons every bite with smoky, garlicky depth. It’s one of those set-it-and-relax dinners that tastes like you fussed for hours.
This version keeps the spirit of classic Midwestern–Southern comfort but adds small touches—caraway for warmth, a bay leaf for roundness, and just enough liquid to keep everything lush. Toss it in the slow cooker before your day gets busy, then return to a kitchen that smells like home.
What You Need to Make This Sausage Sauerkraut and Potatoes
- Sauerkraut (undrained) — The tangy backbone; its brine seasons the pot and tenderizes the potatoes.
- Potatoes — Starchy chunks soak up flavor and give the dish body; peel for an ultra-smooth, buttery texture.
- Polish or smoked sausage — Meaty richness and smoky spice that infuses the entire crock.
- Water or low-sodium broth — Moisture for steady simmering; just enough to keep things juicy, not soupy.
- Caraway seeds — Classic kraut companion, adding warm, anise-like notes.
- Bay leaf — Subtle savoriness that ties sausage, kraut, and potatoes together.
- Black pepper — A gentle kick that sharpens flavors without heat.
Cooking Steps
STEP 1: Prep the base. Rinse potatoes, peel if you like, and cut into large, even chunks. Drain sauerkraut only if it’s very sharp; otherwise leave the brine—it seasons everything beautifully.
STEP 2: Layer the crock. Add sauerkraut to the slow cooker, then scatter potatoes over top. Sprinkle in caraway seeds, bay leaf, and a pinch of pepper. Pour in about a cup of water or broth around the edges.
STEP 3: Add the sausage. Cut Polish or smoked sausage into hearty chunks and nestle them over the potatoes. Keep pieces similar in size so they heat evenly and release flavorful juices as they cook.
STEP 4: Set and cook. Cover and cook on HIGH for about 4 hours or on LOW for about 6 hours, until the potatoes are tender when pierced and the sauerkraut tastes mellow and savory.
STEP 5: Finish and balance. Taste the broth. If it’s very tangy, stir in a spoonful of water or a knob of butter to round it out. If it needs brightness, splash in a little of the reserved kraut brine.
STEP 6: Rest and serve. Remove the bay leaf. Gently toss to coat the potatoes with the flavorful juices without breaking them up. Ladle into warm bowls and grind a little fresh pepper on top.
Perfect Pairings
- Rye bread or pretzel rolls: Ideal for soaking up all those tangy, savory juices and echoing the caraway notes.
- Mustard trio: Set out whole-grain, Dijon, and mild yellow mustards; a dab on each bite of sausage is perfection.
- Crisp greens: A simple salad with apple, celery, and a light vinaigrette cuts through the richness and adds crunch.
Can I use fresh sauerkraut instead of canned?
Yes. Refrigerated, bagged sauerkraut is excellent and often milder. Don’t drain unless it’s very briny; the liquid helps season and tenderize. If drained, replace with a splash of water or low-sodium broth to maintain moisture.
What sausage works best here?
Polish kielbasa or smoked sausage is traditional and sturdy. Bratwurst also works, but brown it first so it holds its shape. Choose fully cooked links for ease; if using fresh sausage, pan-sear until mostly cooked before adding.
Do I have to rinse the sauerkraut?
Only if yours tastes extremely sharp. Rinsing mutes acidity but also washes away seasoning. Try stirring in a spoon of butter or a pinch of sugar at the end instead; it softens edges while keeping that classic kraut character.
Can I make this on the stovetop or in the oven?
Absolutely. For stovetop, simmer covered on low 45–60 minutes, stirring occasionally. For the oven, bake covered at 350°F (175°C) for about 1 hour until potatoes are tender. Add a splash of liquid if it looks dry.
How can I prevent mushy potatoes?
Cut them into large chunks and avoid overcooking. Waxy varieties hold shape, but russets become plush and saucy—both are good, just watch doneness. Keep the lid on; peeking extends cook time and can over-soften the edges.
Helpful Tips
- Flavor boost: Sear sausage pieces in a skillet until browned, then add to the crock. Those caramelized edges add depth to the entire pot.
- Balance the tang: A teaspoon of brown sugar or a knob of butter at the end smooths sharp kraut without making the dish sweet.
- Keep it juicy: If the cooker runs hot, add splashes of water or broth during the last hour so the sausage doesn’t dry out.
Storage & Reheating
Let leftovers cool, then pack into airtight containers with a little of the cooking liquid to keep everything moist. Refrigerate up to 4 days or freeze up to 2 months. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth as needed. In the microwave, use 50–60% power in short bursts, stirring between rounds so the potatoes warm evenly without breaking. If flavors have mellowed after chilling, perk them up with a twist of pepper, a tiny splash of kraut brine, or a sprinkle of fresh caraway.
This crock pot Sausage Sauerkraut and Potatoes is proof that simple ingredients plus patient heat can turn into something wonderfully satisfying. When you make it, your kitchen fills with cozy, old-world aroma—and dinner practically serves itself.
Sausage, Sauerkraut, and Potato Stew
Ingredients
- 1 pound of Polish-style sausage sliced into thick segments (smoked sausage is an optional alternative)
- Two 14-ounce tins of sauerkraut including the liquid, or one 2-pound bag
- Around 5 to 6 white potatoes peeled and cut into hearty chunks
- 1 cup of cold water more as needed to prevent drying
- 1 bay leaf for added depth
- 1 teaspoon of whole caraway seeds for a hint of earthy flavor
- 1/4 teaspoon of finely ground black pepper
Instructions
- Add the sauerkraut and the prepared potato chunks to the bottom of your slow cooker insert.
- Sprinkle in the caraway seeds, ground pepper, and place the bay leaf among the ingredients. Pour in the measured water.
- Arrange the sausage pieces over the sauerkraut and potatoes without mixing.
- Cover with the lid and cook on the high setting for approximately 4 hours, or on low heat for 6 hours, until the potatoes are fork-tender and the sausage is fully heated through.