Polish Sausage, Sauerkraut, and Potatoes

Is there a better combination than polish sausage and sauerkraut? Well, if you aren’t a fan of sauerkraut or haven’t even tried it because it smells “weird”; this is your sign to give it a try!

When I was young, my grandma always made sauerkraut as a side dish and I never ever wanted to try it just based on how it looked and smelled. Kids are funny like that right? I’m sure your kids are very similar. If it isn’t chicken nuggets, fries, or hot dogs then they don’t want to try it. 

This Polish Sausage, Sauerkraut, and Potatoes are one of our favorite sausage and potato recipes we have on the blog. 

What the heck is sauerkraut?

Sauerkraut is an ingredient that originated in Germany. It’s simply fermented shredded cabbage. Which, if you have tried cabbage before, then you know it really has a pretty plain taste on its own. When you come to various acids with your sauerkraut it will ferment and turns into the sour and pungent ingredient we love. Sauerkraut has a long shelf life which makes it a great addition to many protein-rich meals. Traditionally, this ingredient was combined with sausage and now has transitioned into topping your summer hotdog. 

How does polish sausage differ from traditional sausage?

Polish Sausage usually has a blend of beef and pork with a bunch of spices popular in the European area. It has a distinct garlic flavor while also including various herbs including; cloves, pimento, and marjoram, and has a smoky flavor. These sausages are about the same size as sausages found in the states but as so much better! They have a beautifully crisp skin and a creamy filling that goes perfectly with your favorite type of bread bun or as a stand-alone, like this Polish Sausage, Sauerkraut, and Potato recipe. 

Ingredients:

5-6 Medium gold potatoes cut into large chunks

16 oz. Sauerkraut

1 ½ lb. Polish sausage cut into large pieces

½ C. Chicken broth

1 tsp. Caraway seeds

1 Bay leaf

Salt and pepper to taste

Instructions:

Place the sauerkraut into the bottom of the crockpot. 

Cover the sauerkraut with the potatoes and then the sausage. 

In a bowl, combine the broth, caraway seeds and bay leaf. 

A)

B)

C)

Pour the mixture over the ingredients in the crockpot, and add salt and pepper to taste. 

Place the lid on the crockpot and cook on high for 4 hours. Mix well before serving. 

A)

B)

C)

Serve

and enjoy!

What are you serving with your Polish Sausage, Sauerkraut, and Potatoes?