Crockpot Sausage and Potatoes
Crockpot sausage and potatoes is a simple one-pot dinner with smoked Polish sausage, tender red potatoes and onions in a lightly garlicky broth. It also works with cabbage or sauerkraut, and the slow cooker handles the timing for you.
6
servings15
minutes6
hoursSmoked sausage and baby potatoes cook together with onion, garlic and broth. Cabbage can be added for the last hours.
Ingredients
1.5 lb smoked Polish sausage (kielbasa), cut into 1-inch pieces
2 lb baby red potatoes, halved or quartered
1 large yellow onion, cut into wedges
4 cloves garlic, minced
1/2 small head green cabbage, cut into chunks
1 cup low-sodium chicken broth
3 tablespoons butter, cut into pieces
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley
Directions
- Place the potatoes and onion in the bottom of a 6-quart slow cooker.
- Whisk the broth, mustard, garlic, paprika, thyme, salt and pepper together and pour it over the potatoes.
- Lay the sausage over the top and dot with the butter.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are fork-tender.
- Add the cabbage for the last 2 hours on LOW or 1 hour on HIGH.
- Stir gently to coat everything with the juices.
- If the sauce looks thin, cook uncovered on HIGH for 15 minutes.
- Taste and add salt if needed.
- Top with parsley and serve from the pot.
Notes
- Smoked sausage is already cooked, so you only need to heat it. Use turkey sausage for a lighter dish. Replace the cabbage with a drained jar of sauerkraut, or ground sausage browned first. Leftovers keep 4 days in the fridge and reheat well.
Why sausage and potatoes suit the slow cooker
Smoked sausage flavors everything it touches. As it heats, the fat and spices melt into the broth, and the potatoes soak that up while they soften. You end up with a simple pot dinner that tastes like it took much longer than 15 minutes of work. A bonus of this kind of meal is that everything lands on one plate. You get protein, starch and a vegetable from a single pot, with barely any cleanup.
Because the sausage is already cooked, it is hard to ruin. The potatoes are the only part that needs time, which makes this a forgiving meal for a busy day when you cannot be home at the exact hour. The broth at the bottom turns into a sauce as the butter and sausage fat blend with the juices from the potatoes, and it is worth spooning over each serving.
Ingredient notes for potatoes with sausage
Smoked Polish sausage: Also sold as kielbasa. Pick a ring or rope with a good smoky flavor. Cut it thick so it does not dry out. Sausage flavor varies a lot between brands, so taste a slice before you start. A very smoky one needs less salt in the broth, and a mild one may want a pinch more paprika.
Baby red potatoes: They keep their shape and have a creamy bite. Cut them to the same size.
Cabbage: It softens and sweetens in the broth. Add it late so it keeps some body.
Butter: A little melts into the juices and gives the broth a rich taste.
Dijon mustard: It brightens the sauce and goes well with smoked sausage.
Garlic and smoked paprika: Together they stand in for the grill flavor and make the whole pot taste like it has been simmering with ham hocks.
Tips for a good one-pot sausage dinner
Cut potatoes evenly: The most common mistake is mixing large and small pieces. Small ones turn mushy while big ones stay firm. Aim for 1-inch pieces. If you use larger potatoes, cut them in quarters and add 30 minutes to the cooking time.
Put potatoes on the bottom: They need the most heat and liquid, so keep them under the sausage. Keep the lid closed as much as possible, because each peek adds 15 minutes to the cook.
Add cabbage late: If it cooks all day, it turns gray and watery. Two hours on LOW is enough. Do not stir too much once the cabbage is in. It breaks apart and turns the broth cloudy.
Swaps and variations
For a different taste, use andouille sausage and Cajun seasoning, or Italian sausage with bell peppers. Add green beans or carrots instead of cabbage. A cup of sauerkraut turns it into a hearty German-style dish. For a creamy version, stir in a 1/2 cup of sour cream just before serving.
Raw sausage links do not work well here unless browned first, because they release fat and can taste greasy. Ground sausage should be browned and drained before it goes in. If you try raw Italian sausage, brown it first and drain the fat so the broth does not turn greasy.
What to serve with it
Serve in shallow bowls with a spoonful of grainy mustard, a green salad and crusty bread for the juices. A side of applesauce or pickles adds a sweet and sour contrast. A cold beer or a glass of apple cider goes well with the meal. For a lighter meal, leave out the bread and add a bowl of steamed green beans or a simple cucumber salad.
Storing and reheating
Keep leftovers in the fridge for up to 4 days in a covered container. The potatoes keep absorbing the broth, so they will taste even better the next day. Add a spoonful of the juices when you reheat so the potatoes do not dry out.
Reheat in a skillet over medium heat with a splash of water or broth. Freezing is not ideal because potatoes turn grainy.
Crockpot Sausage and Potatoes at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 13, led by smoked Polish sausage (kielbasa), baby red potatoes, yellow onion, garlic
Tips for Crockpot Sausage and Potatoes
Smoked sausage is already cooked, so you only need to heat it. Use turkey sausage for a lighter dish. Replace the cabbage with a drained jar of sauerkraut, or ground sausage browned first. Leftovers keep 4 days in the fridge and reheat well.
Crockpot Sausage and Potatoes FAQ
How long does Crockpot Sausage and Potatoes take?
Crockpot Sausage and Potatoes takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Sausage and Potatoes serve?
This recipe makes 6 servings.
What do I need to make Crockpot Sausage and Potatoes?
13 ingredients, led by smoked Polish sausage (kielbasa), baby red potatoes, yellow onion, garlic. Amounts are in the recipe card above.
