Crock Pot Sausage Sauerkraut and Potatoes Recipe

This Crock Pot Sausage Sauerkraut and Potatoes is the kind of dinner that smells like home before you even sit down—tangy sauerkraut, cozy potatoes, and sausage that gives everything a little salty, smoky hug. It’s simple, forgiving, and mostly hands-off, which is the entire point of my slow–cooker obsession. If you want a dinner that feels like a warm blanket and feeds the crowd with almost zero drama, try this one.

My little family eats this on repeat. My husband claims it’s “that weird dish that’s actually great” and asks for it when it gets cold enough to warrant comfort food. Once, I dumped everything in the crock at 9am and forgot the lid (don’t ask). By dinner it was still fine—maybe a smidge drier—but we all inhaled it anyway. It’s a weeknight hero and a weekend slow-simmer at the same time.

Kitchen Talk

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I once tried to “fancy it up” with apple slices and cinnamon because I read a recipe that sounded optimistic. My kids looked at me like I betrayed them, so now I keep the apples in the fridge for salads. Also: I learned that layering matters—potatoes on the bottom, sauerkraut and sausage on top—and not because it’s science, but because I dumped potatoes on top once and they stayed firm while everything else turned into a cozy stew. We like both versions, honestly. The crock pot makes this forgiving; if you wander off and forget it for a little extra time, it’ll probably be fine. If you forget it for a lot of time, go check the dog first.

Shopping Tips

– Protein: Pick smoked sausages (kielbasa or smoked links) for more flavor—avoid low-quality “chicken sausage” if you want the classic punch.
– Vegetables: Use waxy potatoes (Yukon Gold or red) so they hold their shape; russets can go mealy in a long cook.
– Canned Goods: Look for sauerkraut in the refrigerated or jarred aisle; a jar tends to taste fresher than the big canned tubs.
– Spices: Keep it simple—bay leaves, caraway seeds if you like them, and black pepper. Skip anything labeled “everything” if you want the sauerkraut to shine.
– Specialty Item: If you can, grab a low-sodium sauerkraut so you control the salt level; you can always add more at the end.

Prep Ahead Ideas

– Chop the potatoes the night before and store them in water in a sealable container to keep them from darkening.
– Slice the sausage and store in a zip bag or container so mornings are just a toss-in job.
– Combine spices and any liquid (broth, a splash of beer, or apple juice) in a jar ahead of time and refrigerate; dump it into the crock in the morning for less fiddling.

✔Time-Saving Tricks

– Use pre-sliced smoked sausage if your grocery has it—no knife work and it’s already seasoned.
– Cut potatoes into slightly larger chunks so they don’t overcook if your slow cooker runs hot.
– If you’re in a hurry, give the sauerkraut a quick rinse to mellow it and then finish on the stove for 20–30 minutes rather than the full slow-cook.

✔Common Mistakes

– Adding too much liquid: I once poured in a whole can of broth and ended up with soup instead of layered comfort—scoop some out or thicken at the end with a quick reduction on the stove.
– Using the wrong potato: I used russets once and they dissolved into sadness—switch to waxy potatoes next time.
– Over-salting: Sauerkraut is naturally salty; taste the kraut before adding extra salt. If it’s too salty, a squeeze of lemon or extra potatoes can help balance it.

What to Serve It With

– A crisp green salad to cut through the richness (simple vinaigrette works wonders).
– Rustic rye or pumpernickel bread for scooping up juices.
– Steamed green beans or a quick sautéed cabbage for double kraut vibes.
– Pickles and mustard on the side if you want tang overload.

✔Tips & Mistakes

– Layer potatoes on the bottom so they absorb juices and cook evenly.
– Don’t salt at the start—sauerkraut has enough sodium on its own.
– If the top looks dry near the end, stir gently and add a splash of broth.
– Use bay leaves, but remember to remove them before serving.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. The flavors get better overnight and it reheats beautifully on the stove or in the microwave. Cold is fine for breakfast if you’re into that rustic, “I can’t be bothered” lunch-for-breakfast vibe—no shame. Freeze for up to 3 months in a freezer-safe container, but potatoes may change texture slightly when thawed.

✔Variations and Substitutions

– Swap smoked kielbasa for Polish sausage or bratwurst—just brown them a bit first for extra flavor.
– If you don’t love sauerkraut, try half sauerkraut, half shredded cabbage and a splash of apple cider vinegar.
– No slow cooker? Brown sausage and simmer everything in a Dutch oven at 350°F for about an hour, checking for potato doneness.
– Want it sweeter? Add a quarter cup of apple cider or a tablespoon of brown sugar toward the end.
– Vegetarian option: use smoked tempeh or a hearty mushroom mix and veggie broth; add a little liquid smoke for that smoky vibe.

Frequently Asked Questions

Crock Pot Sausage Sauerkraut and Potatoes Recipe

Smoky sausage, tangy sauerkraut, and tender potatoes slow-cook into cozy comfort. Minimal prep, big flavor all day long.

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Prep Time: 15 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 15 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 1.25 lb smoked kielbasa sausage sliced into 1/2-inch rounds
• ▢ 24 oz sauerkraut rinsed and well drained
• ▢ 1.75 lb baby yellow potatoes halved
• ▢ 1.5 cup yellow onion thinly sliced
• ▢ 1 cup low-sodium chicken broth
• ▢ 2 tbsp unsalted butter melted
• ▢ 1 cup peeled diced apple tart variety works well
• ▢ 1 tbsp minced garlic
• ▢ 1.5 tbsp light brown sugar packed
• ▢ 1 tsp caraway seeds
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp kosher salt or to taste
• ▢ 1 tsp Dijon mustard

Instructions

Preparation Steps

• Rinse and drain the sauerkraut, then squeeze out excess brine.
• Slice the sausage, halve the potatoes, slice the onion, and dice the apple. Melt the butter.
• Whisk broth, melted butter, brown sugar, mustard, garlic, caraway, pepper, and salt.
• Add potatoes and onion to the slow cooker; pour in half the sauce and toss.
• Spread sauerkraut and apple over potatoes. Add sausage on top. Pour in remaining sauce.
• Cover and cook on Low for 6 hours, or on High for about 3 hours.
• Stir gently, taste, and adjust salt or pepper. Serve hot with mustard or rye.

Notes

Variation: Swap 1/2 cup of the broth with a crisp lager for a beer-braised vibe. For extra depth, brown the sausage in a skillet before slow cooking. Storage: Refrigerate up to 4 days; reheat gently with a splash of broth. Serve with grainy mustard and rye bread.

This recipe is an original creation inspired by classic Crock Pot Sausage Sauerkraut and Potatoes Recipe flavors. All ingredient ratios and instructions are independently developed.