Sausage, Sauerkraut, and Potato Stew
A hearty and satisfying dish prepared in a slow cooker, this classic Southern-inspired recipe combines tangy sauerkraut, tender potatoes, and savory sausage. Perfect for a comforting family meal, it’s both simple to prepare and rich in flavor.
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Servings: 6
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.
Notes
If the contents appear to be drying out during cooking, pour in additional water as necessary to keep the sausage moist and prevent burning.