The crisp flavor of the sauerkraut pairs perfectly ‘,vfth the smoky sausage and tender potatoes in this
easy dump and go crockpot meal. As the ingredients slowly simmer together, the flavors meld into a
hearty, comforting dish that’s perfect for fall and winter meals.
The best part about this recipe is that the ingredients are simple pantry staples that you likely have on
hand. Russet potatces, smoked sausage, sauerkraut, onion, chicken broth, and basic spices — that’s all
you need! Sauerkraut may seem like an unexpected addition to a sausage and potato meal. However,
fermented cabbage adds a tangy kick that balances the richness. The natural lactic acid also tenderizes
the potatoes as they cook down into creamy softness. Serve this satisfying one-pot dish with crusty
bread to sop up the delicious broth. Hearty, filling, wallet and waistline-friendly — this slow-simmered
meal really can’t be beat! It makes fantastic leftovers too, so go ahead and cook up a big batch.
What kind of sausage works best?
• You can use any type of fully cooked smoked sausage such as kielbasa or smoked bratwurst for this
recipe. The smokiness pairs perfectly with the tang of the sauerkraut Pork or beef smoked sausage
both work very well. Turkey or chicken sausage can also be used if you want a lighter opticn.
Do I need to brown the sausage first?
Nope! The beauty of the slow cooker is you simply add everything in raw and let it slowly simmer
together. Browning is not necessary and would only dirty extra pans.
Can I prep this the night before?
Absolutely! Get everything chopped and added to the slow cooker insert, then refrigerate ovemight. In
the moming, take it out and add the broth before turning on the slow cooker. The chilling gives the
favors extra time to mingle.
Can I substitute the sauerkraut?
• Of course! If you dorft like sauerkraut, you can swap itout for an equal amount of chopped cabbage,
Brussels sprouts, sliced carrots, green beans or any other vegetable you enjoy. Adjust the cooking
time as needed for the veggies to reach your desired tenderness.
prep time: 10 mins
Cook time: 6 h0’Jrs
Total time: 6 hours 10 mins
Serves: 6
Ingredients:
• 5-6 medium russet potatoes, scrubbed and cut into I-inch pieces (about 3 lbs)
• 2 cups chicken or vegetable broth
1 lb smoked sausage, cut into ‘,’2 inch slices
• 1 large yellow onion, chopped (about 1 cup)
• 32 oz sauerkraut (about 4 cups packed)
. ‘/’ tsp salt
tsp ground black pepper
tsp garlic powder
• tsp onion powder
Instructions:
1. Scrub the potatoes under running water to clean them. Leave the skins on. Cut each potato
lengthwise into quarters, then cut the quarters in half lengthwise_ Finally, cut crosswise into I-inch
pieces.
2 Place the potato pieces into a 6-quart crockpot Pour the chicken or vegetable broth over the
potatoes.
3. Slice the smoked sausage into ‘ /z inch rounds. Add to the crockpot along with the potatoes and
broth_
4. Peel and halve the onion. Cut it into I-inch chunks. Add the onion chunks to the crockpot
S. Add the entire 32 oz jar of sauerkraut, including the juice, to the crockpot
6. Sprinkle the salt, pepper, garlic powder and onion powder evenly over the ingredients in the crockpot.
7. Stir thoroughly with a large spoon to combine all ingredients.
8. Cover and cook on high heat for 6 hours, until potatoes are very tender when pierced with a fork
9. Serve hot, with the broth ladled over each serving. Enjoy!
Make Ahead Instructions: Store leftovers covered in the refrigerator for up to 4 days. The flavors improve
with time!
Notes:
use any type of smoked sausage you prefer_ Smoked turkey or chicken sausage also works well.
Adjust cooking time up or down depending on if you cut the potatoes smaller or larger.
Add a pinch of red pepper fakes or cayenne if you want some heat
