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Directions
In a skillet over medium heat, cook the ground sausage, breaking it apart with a spoon, until browned. Remove from skillet and set aside.
In the same skillet, add diced onion and minced garlic. Cook until the onion is translucent and soft.
In your slow cooker, layer half of the cubed potatoes, then half of the sauerkraut, and half of the sausage. Repeat with the remaining layers.
Sprinkle caraway seeds on top (if using).
Pour chicken broth evenly over the layers. Season with salt and pepper.
Cook on low for 6–8 hours, or until the potatoes are tender and flavors meld.
In the last 30 minutes of cooking, sprinkle shredded Swiss cheese over the top and allow it to melt.
Serve warm, straight from the slow cooker.
Variations & Tips
For a lighter version, use turkey sausage instead of pork.
Add a kick with paprika or red pepper flakes.
Toss in extra vegetables like carrots or bell peppers for sweetness and color.
Leftovers reheat beautifully and taste even better the next day.
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