1 package of Polish sausage (approx. 1-1.5 pounds), sliced

16-oz Sauerkraut, drained

6 small potatoes, quartered

1 tsp caraway seeds

1 bay leaf

1/2 cup of chicken or vegetable broth

Salt and pepper, to preference


Start by layering the sauerkraut at the base of a greased slow cooker, followed by potatoes and the sausage slices. For added flavor depth, consider browning the sausages prior to layering.

Pour in the broth, sprinkle caraway seeds, and nestle the bay leaf in the mix. Season as per your taste.

Secure the slow cooker lid and simmer on low for 6-8 hours, or if in a hurry, on high for 3-4 hours.

Serving Suggestion:

For an added touch, consider sprinkling shredded cheese towards the end of the cooking time. When serving, garnish with fresh parsley for a splash of color and freshness. The melding flavors of the sausage, sauerkraut, and potatoes create a comforting dish that’s sure to become a cherished addition to your culinary repertoire. Enjoy!