Polish Sausage, Sauerkraut And Potatoes (Crockpot)

Ingredients

• 1 pound Polish sausage (kielbasa), sliced into 1-inch pieces
• 4 medium potatoes, diced (Yukon gold or russet work well)
• 1 medium onion, chopped
• 2 cups sauerkraut, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 2 teaspoons caraway seeds
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Prepare the Ingredients: Begin by rinsing the sauerkraut under cold water to remove excess salt. Drain and set aside. Chop the potatoes and onion, and slice the Polish sausage into bite-sized pieces. Make sure the pieces are uniform to ensure even cooking.
2. Layer the Crockpot: In a slow cooker, layer the diced potatoes on the bottom. Next, add the chopped onion and drained sauerkraut. Place the sliced Polish sausage on top of the vegetables. This layering prevents the sausage from sticking and helps the potatoes cook evenly.
3. Mix the Liquids: In a separate bowl, combine the chicken broth, apple cider vinegar, caraway seeds, garlic powder, salt, and pepper. Stir well to mix the flavors. The vinegar will add a lovely tang that balances the richness of the sausage.
4. Pour Over the Ingredients: Carefully pour the broth mixture over the layered ingredients in the crockpot, ensuring even coverage. This step is crucial as it ensures that all ingredients absorb the flavorful liquid as they cook.
5. Cook: Cover the crockpot and set it to low heat. Allow the dish to cook for 6 to 8 hours or until the potatoes are tender and the flavors have melded beautifully. If you’re pressed for time, you can cook it on high for about 3 to 4 hours, but the low setting enhances the depth of flavor.
6. Serve: Once cooked, give the dish a gentle stir to combine the ingredients. Taste and adjust seasoning as necessary. Serve hot, garnished with fresh parsley if desired.