Polish Sausage Sauerkraut Casserole is a flavorful and inexpensive slow cooker meal with potatoes, sausage and sauerkraut.

Who doesn't love a hearty, flavorful casserole? Picture this: layers of juicy Polish sausage, tangy sauerkraut, and creamy potatoes all combined together to create a satisfying and comforting dish.

It's a quintessential comfort food that never fails to please. And the best part? It's surprisingly easy to make and a wonderful way to warm you up on a chilly night. Or, make a double batch for a potluck.

If you are looking for a hearty but inexpensive dish, this recipe fits the bill. Even if you buy the ingredients at full price it will still probably be less than $15 total, with the sausage being the most expensive item. But, rope sausage is frequently on sale making this an even more frugal meal.

This is an old recipe of my mother's from her original site that eventually became That Recipe. Her original notes suggested this casserole could be used as a main course or side dish or used for a buffet or pot luck.

She originally made it in the slow cooker, but I have added stove top and pressure cooker directions if you want to make it faster.

Polish Sausage Sauerkraut Casserole Ingredients

The ingredients are pretty basic:

Polish Sausage - or your favorite rope sausage (smoked sausage, andouille, kielbasa etc.).

Sauerkraut - use canned or homemade sauerkraut.

Red Potatoes - or other waxy potatoes that will hold up to the longer cooking time.

Bell peppers and yellow onions - use any color pepper you prefer, green blends with the kraut, while red will stand out.

Caraway seeds - you can omit them if you don't have them, but they are a wonderful addition to this casserole

You can easily double or triple the recipe. Or you can adjust the amounts adding more or less of the sausage, potatoes or kraut as desired.

Recipe

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Ingredients

6 small new red potatoes (or 4 medium) (washed and cut into quarters)
14-16 ounce polish sausage (cut into 1-inch slices)
2 cups red or green peppers (coarsely chopped)
1 cup yellow onion (coarsely chopped )
14 ounce can sauerkraut, including juice
1 tablespoon caraway seeds

Instructions

Parboil potatoes in just enough water to cover until they begin to soften. Drain and discard water.
Add potatoes to the other ingredients in a 5-6 quart slow cooker. Cook until potatoes are soft, on high for about 2 hours or low for about 4 hours.
Stove Top directions: add potatoes back to the pot with other ingredients, cover and cook on medium low for about 1 hour stirring once or twice.
Pressure Cooker directions: do not preboil the potatoes - add all ingredients to the pressure cooker. Cook at high pressure for 10 minutes (12 minutes for medium, 15 minutes for large). Let sit for 10 minutes then release the remaining pressure.