1-½poundsbaby gold potatoesor other thin skinned variety
1largeonionslice and cut into "half-moons"
12ounceskielbasaor beef smoked sausage
2tablespoonsbrown sugarpacked
2bay leaves
1cupwateror beer, white wine, chicken stock, etc
Instructions
Wash the potatoes well.
Peel the onion and slice; cut slices in half.
Cut the kielbasa sausage into chunks.
Place sauerkraut on the bottom of the crockpot.
Add the onions, then the potatoes, then the sausage.
Sprinkle with brown sugar.
Add bay leaves and 1 cup of water ( or other liquid)
Cover and cook on high for 4 hours or until potatoes are tender. You can also cook on low for 6-8 hours.
Stir and serve.
Notes
Storage:Cool leftover kielbasa and sauerkraut to room temperature before storing. (That's actually something you should do when storing any hot food.)Then, refrigerate leftovers in an airtight container for three or four days. Freeze kielbasa sauerkraut with potatoes for up to three months. Thaw overnight in the fridge and reheat in the microwave for a few minutes or on the stovetop over low heatTips:
Cut the kielbasa and potatoes into smaller chunks so they aren’t a choking hazard if you have little kids.
If you use beer instead of water, make sure you use light beer like a lager. IPAs, porters, and stouts are too strong for this recipe.
Sauerkraut and Polish sausage are both salty, so don’t add any extra salt to your slow cooker! People can salt their own servings if they want.
Don’t drain or rinse the sauerkraut because you need all the moisture and flavor of those tangy juices.
Slow cooker kielbasa is a great recipe for y’all with dietary restrictions—it’s gluten-free and dairy-free!