Preparation
Start by preparing the sauerkraut. If it is very acidic, rinse it quickly under cold water and then squeeze it well to remove excess liquid. Then place it in the bottom of the slow cooker in an even layer.
Peel the potatoes and cut them into large pieces so that they hold up well when cooked. Arrange them on top of the sauerkraut without mixing. Pastries
Cut the Polish sausage into large chunks, then spread them over the potatoes.
(For extra taste, you can lightly brown the sausage in a pan before adding.)
Ingredients
5 to 6 medium potatoes, cut into large chunks
450 g sauerkraut, well drained
750 g Polish sausage, cut into pieces
1/2 cup chicken broth
1 tsp caraway seeds
1 bay leaf
Salt and pepper, to taste
In a bowl, mix the chicken broth with the caraway seeds and bay leaf. Pour this mixture over the ingredients in the slow cooker. Season lightly with salt (in moderation) and pepper.
Cover the slow cooker and cook:
4 hours on high heat, or
7 to 8 hours on low, depending on your time.
Before serving, remove the bay leaf and mix gently to distribute the flavours.
Serve
Serve hot, accompanied by rustic bread and a little mustard. A green salad with a light vinegar will bring a touch of freshness.
