Sauerkraut originated in Germany. Although Sauerkraut smells “strange” due to its lacto-fermentation, its combination with Polish sausages and Potatoes makes you forget about it. Some people say that it looks inedible and your kids wouldn’t come next to it, but in this recipe they will definitely change their mind. When the shredded cabbage is fermented it becomes very nutritious in Protein.
Polish sausage is a bit different than regular sausage. It has a smoky, garlic-y and herbal flavor. These sausages are crispy on the outside and very creamy on the inside. Thanks to their spiced flavor, they make Sauerkraut edible for children and adults! In fact, children will start asking you to make this recipe more often.
This recipe is simple and takes only few steps to make! Your preparation takes 10 minutes, but it takes 4 hours to cook. It would be great to cook it in the morning to have it for lunch. Or you can cook it in the afternoon to have it for dinner. Enjoy!
5-6 Medium gold potatoes cut into large chunks 16 oz. Sauerkraut 1 ½ lb. Polish sausage cut into large pieces ½ C. Chicken broth 1 tsp. Caraway seeds 1 Bay leaf Salt Pepper METHOD: Take a crockpot and place your sauerkraut in the base. Add the large chunks of potatoes on top. Then, the sausages. Take a small bowl, pour the chicken broth, and add the caraway seeds and bay leaf. Combine everything well. Pour the mixed ingredients in your crockpot and add salt and pepper according to your taste. Close your crockpot and let it cook on high heat for 4 hours. When our meal is cooked, mix all ingredients before your serve.