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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Servings:
Ingredients
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.