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A hearty, comforting slow cooker dinner made with smoky sausage, tangy sauerkraut, tender potatoes, and savory seasonings. This easy Crockpot Sausage, Sauerkraut and Potatoes recipe is perfect for busy weeknights, chilly evenings, and anyone who loves traditional comfort food with minimal prep.
Simply add the ingredients to your slow cooker, let everything cook until tender, and enjoy a satisfying family dinner with plenty of flavor.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
- Total Time: Approximately 6 hours 15 minutes on LOW
- Servings: 6
- Course: Dinner, Main Course
- Cuisine: American, German-Inspired
- Cooking Method: Slow Cooker
- Difficulty: Easy
Ingredients
- 2 pounds smoked kielbasa sausage, sliced into ½-inch rounds
- 1½ pounds Yukon Gold or baby potatoes, cut into bite-sized pieces
- 1 jar or can (about 24–28 ounces) sauerkraut, including some of its liquid
- 1 medium yellow onion, thinly sliced
- ¾ cup low-sodium chicken broth
- 2 tablespoons unsalted butter, cut into small pieces
- 1 tablespoon Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds (optional)
- ½ teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar (optional, to balance the sauerkraut’s tanginess)
- Salt, to taste
- 2 tablespoons chopped fresh parsley, for garnish (optional)
Instructions
Step 1: Prepare the Ingredients
Wash the potatoes thoroughly and cut them into evenly sized pieces so they cook at a similar rate. Slice the smoked kielbasa into rounds, thinly slice the onion, and mince the garlic.
If your sauerkraut is particularly sour, drain a little of the liquid before adding it. For a tangier dish, keep more of the sauerkraut juice.
Step 2: Layer the Potatoes and Sauerkraut
Lightly grease the inside of a 6-quart slow cooker if desired. Spread the potatoes across the bottom, followed by the sliced onion and minced garlic.
Add the sauerkraut evenly over the vegetables. This creates a flavorful base that helps season the potatoes as they cook.
Step 3: Add the Sausage and Seasonings
Arrange the sliced kielbasa over the sauerkraut. Pour in the chicken broth and add the Dijon mustard, butter, caraway seeds, smoked paprika, and black pepper.
If you prefer a slightly milder, more balanced flavor, stir in the optional brown sugar. Gently toss the ingredients to distribute the seasonings without breaking up the potatoes.
Step 4: Slow Cook Until Tender
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are fork-tender.
Cooking times can vary depending on your slow cooker and the size of the potato pieces. Check the potatoes toward the earlier end of the cooking window to avoid overcooking.
Step 5: Stir and Serve
Gently stir the sausage, sauerkraut, and potatoes to combine the flavors. Taste and adjust the salt and pepper as needed.
Sprinkle with fresh parsley, if desired, and serve warm with your favorite side dishes.
Tips for the Best Crockpot Sausage, Sauerkraut and Potatoes
- Choose the right potatoes: Yukon Gold potatoes hold their shape well while developing a creamy texture. Baby potatoes are another convenient option.
- Use smoked kielbasa: Its smoky, savory flavor pairs beautifully with the tangy sauerkraut.
- Control the tanginess: Keep more sauerkraut liquid for a stronger flavor, or drain some of it for a milder result.
- Avoid adding too much broth: Sauerkraut releases liquid during cooking, so a modest amount of broth helps prevent the dish from becoming watery.
- Cut potatoes evenly: Uniform pieces help everything cook consistently.
- Keep the lid closed: Opening the slow cooker frequently releases heat and can extend cooking time.
- Season at the end: Sauerkraut and smoked sausage can both be salty, so taste before adding extra salt.
Variations and Substitutions
Use a different sausage: Polish kielbasa, smoked turkey sausage, or another fully cooked smoked sausage can work well in this recipe. If using raw sausage, follow appropriate cooking and temperature-safety guidance.
Add apples: One peeled, sliced apple can add a subtle sweetness that complements the sauerkraut.
Include carrots: Add 2 sliced carrots for extra color and sweetness.
Make it more savory: Use chicken broth and a little extra garlic for a deeper savory flavor.
Add a touch of heat: Sprinkle in a pinch of crushed red pepper flakes.
Skip the caraway seeds: If you prefer a simpler flavor, leave them out without replacing them.
What to Serve with Sausage, Sauerkraut and Potatoes
This slow cooker meal is satisfying on its own, but it also pairs well with simple sides:
- Crusty bread or dinner rolls
- German-style cucumber salad
- Steamed green beans
- Roasted carrots
- A fresh green salad
- Applesauce for a sweet contrast
For an easy family dinner, serve it with warm dinner rolls to soak up the savory cooking juices.
Storage and Reheating
Refrigerator: Allow leftovers to cool promptly, then transfer them to an airtight container and refrigerate within 2 hours. Enjoy within 3–4 days.
Freezer: Store cooled leftovers in a freezer-safe container for up to 2–3 months for best quality. Keep in mind that potatoes may become softer after freezing and thawing.
Reheating: Warm individual portions in the microwave, stirring as needed, or reheat on the stovetop over medium-low heat with a splash of broth. Reheat leftovers to an internal temperature of 165°F (74°C).
Frequently Asked Questions
Can I put raw potatoes in the Crockpot?
Yes. Raw potatoes can be added directly to the slow cooker. Cut them into evenly sized pieces and place them near the bottom, where they are surrounded by the cooking liquid and sauerkraut.
Should I rinse sauerkraut before cooking?
Rinsing is optional. Leaving the sauerkraut unrinsed preserves more of its characteristic tangy flavor. If you prefer a milder taste, drain it or give it a quick rinse before adding it.
Can I use frozen potatoes?
You can use frozen potatoes, but their texture may be softer after slow cooking. Follow the package guidance and check for tenderness before serving.
Can I cook this recipe on HIGH?
Yes. Cook on HIGH for approximately 3–4 hours, checking that the potatoes are tender. LOW is ideal when you have more time and want a convenient meal ready later in the day.
Do I need to brown the sausage first?
No. Smoked kielbasa is typically fully cooked and can go directly into the slow cooker. Browning it in a skillet first is optional and adds a little extra color and roasted flavor.
Can I make this recipe ahead of time?
Yes. Slice the sausage and onion, wash and cut the potatoes, and measure the seasonings in advance. Refrigerate the prepared ingredients separately until you’re ready to assemble and cook. For food safety, do not leave raw or cut ingredients at room temperature for extended periods.
Is this recipe keto-friendly?
Not as written, because potatoes contain a significant amount of carbohydrates. You could substitute lower-carbohydrate vegetables, such as cauliflower, although the texture and cooking time will differ.
Final Thoughts
Crockpot Sausage, Sauerkraut and Potatoes is an easy, satisfying meal that combines smoky sausage, tangy sauerkraut, and tender potatoes in one slow cooker. With simple ingredients and very little hands-on preparation, it is a practical choice for busy families, cozy weekends, and comforting dinners throughout the colder months.
Save this recipe for the next time you need an easy slow cooker dinner that delivers big flavor with minimal effort!
PrintCrockpot Sausage, Sauerkraut and Potatoes
This easy Crockpot Sausage, Sauerkraut and Potatoes recipe combines smoky kielbasa, tender potatoes, and tangy sauerkraut for a hearty, comforting slow cooker dinner with minimal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Slow Cooker
- Cuisine: American, German-Inspired
Ingredients
2 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
1 1/2 lb Yukon Gold or baby potatoes, cut into bite-sized pieces
24–28 oz sauerkraut, with some liquid
1 medium yellow onion, thinly sliced
3/4 cup low-sodium chicken broth
2 tbsp unsalted butter, cut into small pieces
1 tbsp Dijon mustard
2 cloves garlic, minced
1 tsp caraway seeds (optional)
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp brown sugar (optional)
Salt, to taste
2 tbsp fresh parsley, chopped (optional)
Instructions
1. Wash and cut the potatoes. Slice the sausage and onion.
2. Layer potatoes, onion, garlic, and sauerkraut in a 6-quart slow cooker.
3. Add sausage, broth, butter, mustard, and seasonings.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until potatoes are fork-tender.
5. Stir gently, adjust seasoning, garnish with parsley, and serve warm.
Notes
Use Yukon Gold potatoes for a creamy texture that holds its shape.
Drain some sauerkraut liquid for a milder flavor.
Brown the kielbasa before slow cooking for extra flavor, if desired.
Add sliced apples or carrots for variation.
Refrigerate leftovers in an airtight container for 3–4 days.
Freeze for up to 2–3 months for best quality.
Reheat leftovers to 165°F (74°C).
Nutrition information is an estimate and varies by ingredients and serving size.