Thumbing through lists of recipes to find new things and interesting things to try, I often stumble across dishes that are old and simple, or that represent a certain heritage or part of history. This one falls along those lines. It’s a simple meal that comes from eastern Europe, and contains tastes that I’ve read have been familiar and comforting to many generations. I found it very much the same when I tried it… a very filling dish with subtle but comfortable flavors that will be pleasing to just about everyone.
Adapted from That Oven Feelin
Slow Cooker Polish Sausage, Sauerkraut, and Potatoes
Description
A very simple but filling combination of basic ingredients cooked slowly, with flavors and feelings harkening to simple times in faraway lands.
Adapted from That Oven Feelin
Ingredients
Instructions
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Spread the sauerkraut evenly along the bottom of the slow cooker. Layer the potatoes on top of the sauerkraut, followed by layering the sausage on top of the potatoes.
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In a small bowl combine the chicken broth, caraway seeds, and bay leaf and stir together. Pour the mixture over the top of the sausage in the slow cooker.
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Set the slow cooker on High for 4 hours. At the end of cooking, remove the bay leaf and mix the contents thoroughly. Add salt and pepper to taste.
Nutrition Facts
Servings 8
Serving Size approx 1 1/2 cups (12 oz)
- Amount Per Serving
- Calories 458kcal
- % Daily Value *
- Total Fat 34.3g53%
- Saturated Fat 11.4g58%
- Cholesterol 88mg30%
- Sodium 2099mg88%
- Potassium 377mg11%
- Total Carbohydrate 20.5g7%
- Dietary Fiber 2.2g9%
- Sugars 3.6g
- Protein 14.7g30%
- Calcium 62 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Sauerkraut is sold at grocers in jars, cans, or refrigerated bags. When purchasing, be aware that it comes packed in liquid which should be drained before adding to the slow cooker. When preparing this dish, I purchased a 32 oz jar of sauerkraut, which when drained yielded 24 oz.
- Most Polish and similar sausages are sold either in traditional casings (or "skins") or skinless. Either can be used.
- If yellow potatoes are not available, red potatoes are a good substitute. Any waxy potato variety that does not break down when cooking will work.
