The crisp favor of the sauerkraut pairs perfectly with the smoky sausage and tender potatoes in this
easy dump and go meal_ As the ingredients slff”‘ly simmer together, the flavors meld into a
hearty, comforting dish thats perfect for fan and winter meals.
The best part about this recipe is that the ingredients are simple pantry staples that you likely have on
hand. Russet potatoes, smoked sausage, sauerkraut, onion, chicken broth, and basic spices — thats all
you need! Sauerkraut may seem like an unexpected additicm 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 use any type Of fully cooked smoked sausage such as kielbasa or smoked bratwurst for this
recipe. The smokiness pairs perfectty vvith the tang of fre sauerkraut. Pork or beef smoked sausage
both work very well. Turkey or chicken sausage can also be used if you want a lighter option.

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 overnight. In
the moming, take it out and add the broth before turning on the sloe.’ cooker. The chilling gives the
favors extra time to mingle.
Can I substitute the sauerkraut?
Of course! If you don’t like sauerkraut, you can swap it out for an equal amount of chopped cabbage,
Brussels sprouts, sliced carrots, green beans or any other vegetable yw enjoy. Adjust the cooking
trne as needed for me veggies to reach your desired tendemess.
Prep time: 10 rWns
Cook time: 6 hours
Total time: 6 hours 10 mins
Serves: 6
Ingredients:
• 5-6 medium russet potatoes, scrubbed and cut into I-inch pieces (about 3 bs)
• 2 cups chicken or vegetable broth
• 1 lb smoked sausage, cut into % 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 po•.vder
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. Fmally, cut cross%’ise 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 % inch rounds. Add to the crockpot along with the potatoes and broth.
o
4. Peel and halve the onion. Cut it into I-inch chunks. Add the onion chunks to the crockpot.
5 Add “‘le entire 32 oz jar of sauerkraut, including the juice, to the crockpot
6. Sprinkle the salt, pepper, garlic po•.vder and onion powder evenly over the ingredients in the
crockpot_

7. Stir thoroughly with a large spoon to combine all ingredients.
& 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 inwrove
with time!
Notes:
• Use any type of smoked sausage you prefer Smoked turkey or chicken sausage also works we”.
Adjust cooking time up or dovm depending on if you cut the potatoes smaller or larger.
Add a pinch of red pepper flakes or cayenne if you want heat