Throw everything in one pot and you’ve got dinner with this easy recipe for Crock-Pot Polish Mix-It Up Dinner featuring kielbasa, sauerkraut and pierogi!
Slow Cooker Polish Mix-It Up Dinner
This is a really easy one-pot supper if you like a sampling of Polish foods. And while sauerkraut isn’t a Polish tradition, polish sausage and cabbage is so I included it in my pot. Our family has German and Polish roots and we love the flavors of sausage or kielbasa here. Adding the brown sugar cuts down on the bite of the sauerkraut which my kids appreciated. This dinner goes great with a nice dark beer and is not for those on a diet. But hey, we all need to splurge once in a while. You could try this with homemade pierogi too, but I’m just not that good!
Special Diets
Crock-Pot Polish Mix-It Up Dinner Recipe
Polish sausages, sauerkraut and pierogi are the stars of this great slow cooker recipe! A great weeknight dinner!
Equipment
- 5 Quart Crock-Pot or larger
Ingredients
- 24 Ounces Sauerkraut (bagged, canned or jarred)
- ¼ Cup Dark Brown Sugar
- 2 Pounds Polish Sausage Links (or keilbasa)
- 24 Ounces Frozen Pierogies
Instructions
- Place sauerkraut in bottom of of a 5 quart or larger slow cooker.24 Ounces Sauerkraut
- Top with brown sugar.1/4 Cup Dark Brown Sugar
- Add polish sausage links on top of brown sugar and sauerkraut.2 Pounds Polish Sausage Links
- Cover and cook on LOW for 4 hours.
- Add frozen pierogies and cook for about another 2 hours.24 Ounces Frozen Pierogies
- Dinner is ready when pierogies are cooked through.
- Serve with some brown mustard on the side if desired and enjoy!
Nutrition
Calories: 856kcal | Carbohydrates: 72g | Protein: 32g | Fat: 48g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 2863mg | Potassium: 897mg | Fiber: 5g | Sugar: 12g | Vitamin A: 20IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 7mg
Tried this recipe?Rate the recipe and then let us know how it was!
Does this use raw sausage links or the pre-cooked variety?
Precooked variety. You could use the raw but would need to either cook it a little prior in a pan or cook it longer in the crock-pot.
i did exactly what the directions said to do but the pierogies did not cook right! 🙁 they were all soft, mushy and stuck together!!! any ideas why? i guess next time i will boil the pierogies as directed and then just add them to the crock pot for a while to soak up the flavors of the kraut and sausage!
Sorry this recipe didn’t come for you. Not sure why it didn’t but sometimes crock-pot temps are different from brand to brand.
ehhh no biggie 😉 it tasted good even with the mushy pierogies … but like i said next time i’ll just boil them first and add them for a little bit at the end of the cooking. thanks … have a great weekend! (:
I always fry my pierogies after cooking them they are mush better and not mushy. Cook first and then add them and do t cook for so long is my idea.
This is perfect! Just what i was looking for right down to the brown sugar! Can’t wait to do this this weekend 🙂
This is one of our favorite recipes! We use it once a month since discovering it last year 🙂 I don’t add the full amount of perogies in the slow cooker, I usually just put 6-8 in because I’ve found that if any are touching the crock, they get too hot and super tough. Then when I want to have some leftovers I cook the perogies per package directions and add it to the meat & kraut 🙂 SO yummy!!!!
So glad you enjoy this recipe Stephanie! It is always nice to hear from our readers when they love a recipe as much as we do!
Drained or undrained sauerkraut?
I think it’s drained.