Ingredients:
1 ½ pounds Polish sausage (kielbasa), sliced into large pieces
1 ½ pounds baby potatoes, halved
1 large onion, sliced
2 cups sauerkraut, drained (but not rinsed)
½ cup chicken broth
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
½ teaspoon caraway seeds (optional)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Ingredients:
Add the halved potatoes, sliced onions, and sauerkraut to the bottom of the crockpot.
Add the Sausage:
Place the Polish sausage pieces on top of the sauerkraut mixture.
Mix the Sauce:
In a bowl, combine the chicken broth, Dijon mustard, Worcestershire sauce, garlic powder, caraway seeds (if using), salt, and pepper.
Pour the mixture over the sausage and vegetables.
Cook:
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the potatoes are tender and the sausage is fully cooked.
Serve:
Stir gently to mix everything before serving. Garnish with fresh parsley and serve hot with crusty bread or a side of mustard for dipping.
Prep Time: 10 minutes | Cooking Time: 6 hours (Low) or 4 hours (High) | Total Time: 6 hours 10 minutes
Kcal: 420 kcal (per serving) | Servings: 6 servings