Dinnertime just got easier and more delicious! If you’re craving hearty comfort food that practically cooks itself, you’ve come to the right place. These savory Polish sausage crock pot recipes deliver incredible flavor with minimal effort—perfect for busy weeknights or cozy weekends. Get ready to discover 20 mouthwatering dishes that will make your slow cooker your new favorite kitchen helper!
Slow Cooked Polish Sausage and Sauerkraut
Get ready to make your slow cooker do all the heavy lifting while you soak up the compliments! This Polish sausage and sauerkraut situation is basically a cozy hug in a bowl—the kind of meal that makes your house smell like a European grandmother’s kitchen (in the best way possible). It’s so ridiculously easy, you’ll wonder why you ever bothered with complicated recipes.
Ingredients
– A couple of pounds of Polish sausage, sliced into hearty coins
– About 4 cups of sauerkraut, drained but not rinsed (we want that tang!)
– One large yellow onion, thinly sliced into half-moons
– A couple of cloves of garlic, minced until they can’t gossip anymore
– A big splash of chicken broth (about 1 cup)
– A generous glug of white wine (about 1/2 cup)
– A tablespoon of caraway seeds for that authentic Polish pizzazz
– A couple of bay leaves because they make everything feel fancy
– A good pinch of black pepper to keep things interesting
Instructions
1. Grab your slow cooker and toss in the sliced Polish sausage coins.
2. Add the drained sauerkraut directly on top of the sausage.
3. Scatter the thinly sliced onion over the sauerkraut layer.
4. Sprinkle the minced garlic evenly across everything—this is where the magic starts!
5. Pour in the chicken broth and white wine until everything is just barely submerged.
6. Sprinkle the caraway seeds over the top like you’re seasoning with confidence.
7. Tuck the bay leaves into the mixture where they can work their herbal magic.
8. Give everything a good grind of black pepper—don’t be shy!
9. Set your slow cooker to LOW heat and cook for 6 hours exactly (set a timer so you don’t forget!).
10. After 6 hours, remove the bay leaves—they’ve done their job and can retire gracefully.
11. Give everything one final stir to combine all those beautiful flavors that have been mingling.
Crunchy toasted rye bread is the perfect vehicle for scooping up this tangy, savory masterpiece—the sausages become incredibly tender while the sauerkraut mellows into a tangy, slightly sweet backdrop that’ll have you going back for thirds.
Hearty Polish Sausage Stew
Naturally, when the weather turns brisk and your soul craves something that hugs you from the inside out, this Hearty Polish Sausage Stew answers the call with a deliciously smoky wink. It’s the kind of no-fuss, one-pot wonder that turns a dreary evening into a cozy feast, proving comfort food doesn’t need a fancy pedigree to be utterly irresistible. Let’s dive in and get that pot bubbling!
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Three cloves of garlic, minced
– One pound of Polish sausage, sliced into half-moons
– Four medium potatoes, peeled and cubed
– Two large carrots, sliced into coins
– Four cups of beef broth
– One 14.5-ounce can of diced tomatoes, with their juices
– A splash of apple cider vinegar
– A couple of bay leaves
– A teaspoon of smoked paprika
– A pinch of salt and a few cracks of black pepper
– A handful of fresh parsley, chopped
Instructions
1. Heat a couple of tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
2. Add one large chopped yellow onion and sauté for about 5 minutes, until it turns soft and translucent.
3. Stir in three minced garlic cloves and cook for 1 minute more, just until fragrant—don’t let it brown!
4. Toss in one pound of sliced Polish sausage and cook for 5–7 minutes, stirring occasionally, until the slices are lightly browned.
5. Tip: Let the sausage get a good sear; those crispy edges add a ton of flavor to the stew.
6. Add four cubed potatoes and two sliced carrots to the pot, stirring to mix everything together.
7. Pour in four cups of beef broth and one can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
8. Stir in a splash of apple cider vinegar, a couple of bay leaves, one teaspoon of smoked paprika, a pinch of salt, and a few cracks of black pepper.
9. Tip: The vinegar brightens the stew and balances the richness—don’t skip it!
10. Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes.
11. After 30 minutes, uncover and simmer for another 15–20 minutes, until the potatoes and carrots are tender when pierced with a fork.
12. Tip: If you prefer a thicker stew, mash a few potato pieces against the side of the pot to naturally thicken the broth.
13. Remove the pot from the heat, discard the bay leaves, and stir in a handful of chopped fresh parsley.
Zesty and satisfying, this stew boasts tender potatoes and carrots swimming in a smoky, savory broth that clings to every spoonful. Serve it up in big, rustic bowls with a hunk of crusty bread for dipping, or ladle it over a bed of egg noodles to stretch it into a next-level meal. Leftovers? They’re even better the next day—if you can manage to wait that long!
Crock Pot Kielbasa and Cabbage
Ready to transform humble ingredients into a comfort food masterpiece? This Crock Pot kielbasa and cabbage situation is the ultimate “set it and forget it” dinner that’ll have your kitchen smelling like a cozy Eastern European grandmother’s hug—minus the actual grandmother. Seriously, your slow cooker is about to become your new best friend.
Ingredients
– 1 pound of smoked kielbasa, sliced into hearty coins
– 1 large head of green cabbage, chopped into bite-sized wedges
– 1 big yellow onion, sliced into half-moons
– 2 cloves of garlic, minced until fragrant
– 1 cup of chicken broth (because we’re fancy like that)
– 2 tablespoons of apple cider vinegar for that tangy kick
– 1 tablespoon of brown sugar to balance everything out
– A couple of bay leaves because tradition matters
– A generous sprinkle of salt and black pepper
Instructions
1. Grab your slow cooker and spray the inside with cooking spray to prevent any cabbage stickage drama.
2. Layer the chopped cabbage and sliced onion in the bottom—this creates a fluffy bed for our star ingredient.
3. Arrange the kielbasa coins evenly over the cabbage mountain.
4. In a small bowl, whisk together the chicken broth, apple cider vinegar, and brown sugar until the sugar dissolves completely.
5. Pour this magical liquid mixture over everything in the crock pot.
6. Toss in the minced garlic and bay leaves, then season generously with salt and pepper.
7. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours—the cabbage should be tender but not mushy when done.
8. Remove the bay leaves before serving (nobody wants to chew on those woody surprises).
Gloriously tender cabbage soaks up all that smoky kielbasa flavor while maintaining just enough crunch to keep things interesting. The vinegar adds a bright zing that cuts through the richness perfectly—serve this over mashed potatoes for ultimate comfort food vibes or stuff it into crusty bread for a killer sandwich situation.
Polish Sausage and Potato Soup
Mmm, nothing says “I survived another Monday” quite like a steaming bowl of Polish Sausage and Potato Soup—it’s basically a cozy hug for your soul, with a side of hearty deliciousness that’ll make you forget all about that inbox avalanche.
Ingredients
– A couple of tablespoons of olive oil
– 1 large onion, chopped up
– 2 cloves of garlic, minced (because garlic makes everything better)
– 1 pound of Polish sausage, sliced into bite-sized rounds
– 4 medium potatoes, peeled and diced into chunks
– 4 cups of chicken broth (go for the good stuff!)
– A splash of heavy cream, about 1/2 cup
– A big handful of fresh parsley, chopped
– Salt and black pepper to season it all up
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Toss in the minced garlic and cook for 1 more minute, just until it’s fragrant—don’t let it burn!
4. Add the sliced Polish sausage and cook for 5-7 minutes, stirring now and then, until it’s lightly browned.
5. Tip: Browning the sausage first adds a deeper flavor, so give it a good sizzle.
6. Throw in the diced potatoes and pour in 4 cups of chicken broth.
7. Bring everything to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes.
8. Tip: Simmering with the lid on helps the potatoes cook evenly without losing too much liquid.
9. Check that the potatoes are tender by piercing one with a fork—it should slide in easily.
10. Stir in 1/2 cup of heavy cream and the chopped parsley, then season with salt and black pepper.
11. Tip: Add the cream off the heat to prevent curdling; it keeps the soup silky smooth.
12. Heat the soup gently for 2-3 minutes more, just until warmed through, then remove from heat.
Zesty and comforting, this soup boasts a creamy texture with chunks of tender potato and smoky sausage that melt in your mouth. Serve it up in big mugs for a casual dinner, or top with extra parsley and a dollop of sour cream to really lean into the cozy vibes.
Spicy Polish Sausage Chili
Pucker up, buttercup, because this Spicy Polish Sausage Chili is about to become your new cold-weather obsession—it’s the kind of hearty, kick-you-in-the-taste-buds magic that turns a dreary Tuesday into a fiesta. Imagine smoky sausage, fiery spices, and beans all cozying up in a pot like they’re at the best sleepover ever. Trust me, your taste buds will send you a thank-you note.
Ingredients
– A pound of spicy Polish sausage, sliced into half-moons
– One big yellow onion, chopped up
– A couple of cloves of garlic, minced
– One 15-ounce can of kidney beans, drained and rinsed
– One 15-ounce can of diced tomatoes
– Two tablespoons of tomato paste
– One cup of beef broth
– A tablespoon of chili powder
– A teaspoon of cumin
– A splash of olive oil
– A pinch of salt and black pepper
Instructions
1. Heat a splash of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the sliced spicy Polish sausage and cook for 5–7 minutes, stirring occasionally, until browned and slightly crispy.
3. Toss in the chopped onion and cook for another 4–5 minutes until it’s soft and translucent.
4. Stir in the minced garlic and cook for just 1 minute until fragrant—don’t let it burn, or it’ll turn bitter (tip: keep the heat medium to avoid scorching).
5. Add the tomato paste, chili powder, and cumin, stirring constantly for 1 minute to toast the spices and deepen the flavor.
6. Pour in the diced tomatoes, beef broth, and kidney beans, scraping the bottom of the pot to lift any browned bits.
7. Bring the chili to a boil, then reduce the heat to low, cover the pot, and let it simmer for 20–25 minutes until slightly thickened (tip: a slow simmer melds the flavors without overcooking the beans).
8. Season with a pinch of salt and black pepper, then simmer uncovered for another 5 minutes to thicken further (tip: taste and adjust salt now, as the sausage adds saltiness).
9. Remove from heat and let it sit for 5 minutes before serving to allow the flavors to settle.
Velvety and robust, this chili boasts a chunky texture with smoky sausage bits that pop against the tender beans. Serve it piled high in a bowl with a dollop of sour cream or crumbled cornbread for a cozy twist—it’s so good, you might just hide the leftovers.
Cheesy Polish Sausage Pasta Bake
Tired of the same old pasta routine? This Cheesy Polish Sausage Pasta Bake is about to become your new weeknight hero—a glorious, bubbling dish that combines smoky sausage, tender pasta, and enough melty cheese to make your heart (and stomach) do a happy dance. It’s comfort food that doesn’t play around, delivering cozy vibes in every single bite.
Ingredients
- 1 pound of Polish sausage, sliced into hearty coins
- 8 ounces of your favorite pasta (like rotini or penne)
- 2 cups of shredded mozzarella cheese
- 1 cup of shredded cheddar cheese
- 1 can (15 ounces) of tomato sauce
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- A splash of milk (about ¼ cup)
- A couple of dashes of dried oregano
- Salt and black pepper to your liking
Instructions
- Preheat your oven to 375°F to get it nice and toasty for baking.
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the pasta to the boiling water and cook for 8–10 minutes, until it’s al dente (just tender with a slight bite). Tip: Stir occasionally to prevent sticking.
- Drain the pasta in a colander and set it aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the sliced Polish sausage and cook for 5–7 minutes, until browned and slightly crispy on the edges.
- Throw in the chopped onion and minced garlic, and sauté for 3–4 minutes, until the onion is soft and fragrant.
- Pour in the tomato sauce, add a splash of milk, and sprinkle in the dried oregano, salt, and black pepper.
- Stir everything together and let it simmer for 2–3 minutes to blend the flavors. Tip: The milk helps mellow the tomato sauce for a creamier base.
- Combine the cooked pasta and sausage mixture in a large baking dish, mixing gently to coat the pasta evenly.
- Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top.
- Bake in the preheated oven for 20–25 minutes, until the cheese is melted, bubbly, and golden in spots. Tip: For extra browning, broil for the last 1–2 minutes, but watch it closely to avoid burning.
Keep this beauty in mind for potlucks or lazy Sundays—the gooey cheese pulls and smoky sausage create a texture that’s pure bliss, while the tomato base adds a tangy kick. Serve it straight from the dish with a side of garlic bread to soak up every last cheesy bit.
Polish Sausage and Bean Soup
Gosh, if your taste buds could cozy up in a warm blanket, this Polish sausage and bean soup would be that delicious hug—a hearty, soul-warming bowl that turns a chilly evening into a comfort-food fiesta without any fuss.
Ingredients
– 1 tablespoon of olive oil
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 1 pound of Polish sausage, sliced into half-moons
– 4 cups of chicken broth
– 2 cans (15 ounces each) of cannellini beans, rinsed and drained
– 1 can (14.5 ounces) of diced tomatoes
– 1 teaspoon of smoked paprika
– A couple of bay leaves
– A splash of apple cider vinegar
– Salt and black pepper, to your liking
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 large chopped onion and sauté for about 5 minutes, until it turns soft and translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute, just until fragrant to avoid burning.
4. Toss in 1 pound of sliced Polish sausage and cook for 5–7 minutes, until lightly browned and sizzling.
5. Pour in 4 cups of chicken broth, scraping the bottom of the pot to lift any tasty browned bits—this adds depth to the flavor.
6. Add 2 cans of rinsed cannellini beans, 1 can of diced tomatoes, 1 teaspoon of smoked paprika, and a couple of bay leaves.
7. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to let the flavors meld together.
8. Stir in a splash of apple cider vinegar and season with salt and black pepper as desired, simmering for another 5 minutes.
9. Remove the bay leaves before serving to avoid any woody surprises. And what a delight—this soup boasts a creamy, bean-thickened broth with smoky sausage bits that pop in every spoonful. Amp it up by serving with crusty bread for dipping, or top with fresh herbs for a bright finish that balances the richness perfectly.
Slow Cooker Polish Sausage and Rice
Kick back and let your slow cooker do the heavy lifting with this ridiculously easy Polish sausage and rice situation that basically cooks itself while you binge-watch your favorite shows. Picture this: juicy kielbasa mingling with fluffy rice in a savory bath that transforms into pure comfort food magic. It’s the kind of meal that makes you look like a kitchen rockstar with minimal effort—your secret is safe with me!
Ingredients
– 1 pound of Polish kielbasa, sliced into hearty coins
– 1 cup of long-grain white rice (don’t rinse it—we want that starch!)
– 1 large yellow onion, chopped into rough chunks
– 2 cloves of garlic, minced until it smells like heaven
– 1 can (14.5 ounces) of diced tomatoes, with all their juicy goodness
– 2 cups of chicken broth, for that savory backbone
– A couple of glugs of olive oil
– A generous pinch of salt and a few cracks of black pepper
Instructions
1. Heat a couple of glugs of olive oil in a skillet over medium-high heat until it shimmers.
2. Add the sliced Polish kielbasa and cook for 4–5 minutes, turning occasionally, until lightly browned on both sides.
3. Toss in the chopped yellow onion and minced garlic, sautéing for 3–4 minutes until the onion softens and becomes translucent.
4. Transfer the sausage, onion, and garlic mixture to your slow cooker.
5. Pour in the cup of long-grain white rice, spreading it evenly over the sausage.
6. Tip: For extra flavor, deglaze the skillet with a splash of chicken broth, scraping up any browned bits, and add it to the slow cooker.
7. Add the entire can of diced tomatoes, including the liquid, to the slow cooker.
8. Pour in the 2 cups of chicken broth, ensuring the rice is fully submerged.
9. Season with a generous pinch of salt and a few cracks of black pepper, stirring gently to combine.
10. Cover and cook on low heat for 4 hours, or until the rice is tender and has absorbed most of the liquid.
11. Tip: Avoid lifting the lid during cooking to prevent heat loss and ensure even cooking.
12. After 4 hours, check the rice for doneness; it should be fluffy with no hard centers.
13. Tip: If the rice seems too wet, let it sit uncovered for 10–15 minutes to thicken before serving.
14. Give everything a final stir to mix the ingredients evenly.
Perfectly hearty and satisfying, this dish boasts tender rice that soaks up the smoky sausage flavors, with juicy tomatoes adding a subtle tang. Serve it piled high in bowls with a sprinkle of fresh parsley or alongside a crisp green salad for a meal that’s as comforting as it is delicious!
Smoky Polish Sausage Jambalaya
Now, let’s talk about a dish that brings the party to your plate without requiring a parade permit. Smoky Polish Sausage Jambalaya is that glorious mashup where Eastern European vibes crash a Louisiana cookout, resulting in something so deliciously chaotic you’ll want to write home about it (or at least post aggressively on social media).
Ingredients
– A couple of tablespoons of olive oil
– 1 pound of smoked Polish sausage, sliced into hearty coins
– 1 large yellow onion, diced like it owes you money
– 1 green bell pepper, chopped into confetti
– 2 celery stalks, sliced thin
– 3 garlic cloves, minced until fragrant
– 1 can (14.5 ounces) of diced tomatoes, with their zesty juices
– 1 cup of long-grain white rice, uncooked
– 2 cups of chicken broth, for that savory base
– A generous splash of hot sauce (about 1 tablespoon)
– 1 teaspoon of smoked paprika
– 1 teaspoon of dried thyme
– 1 bay leaf, for aromatic intrigue
– A handful of fresh parsley, chopped for garnish
Instructions
1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers.
2. Add the sliced Polish sausage and cook for 5–7 minutes, stirring occasionally, until the edges are lightly browned and the smoky aroma fills your kitchen.
3. Toss in the diced onion, chopped bell pepper, and sliced celery, and sauté for 5 minutes until the veggies soften and the onion turns translucent.
4. Stir in the minced garlic and cook for 1 minute more, just until fragrant—don’t let it burn, or it’ll taste bitter.
5. Pour in the diced tomatoes with their juices, followed by the uncooked rice, stirring to coat everything in that saucy goodness.
6. Add the chicken broth, hot sauce, smoked paprika, dried thyme, and bay leaf, giving it a good stir to combine all the flavors.
7. Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes. Tip: Resist the urge to peek—keeping the lid on ensures the rice cooks evenly and absorbs all that liquid.
8. After 20 minutes, remove the pot from the heat, take off the lid, and fluff the jambalaya with a fork. Tip: Let it sit uncovered for 5 minutes to allow any excess moisture to evaporate, giving you that perfect, not-too-soggy texture.
9. Discard the bay leaf, stir in the chopped parsley, and serve hot. Tip: For an extra kick, drizzle more hot sauce over individual bowls right before eating.
A symphony of textures awaits—tender rice, juicy tomatoes, and that smoky sausage meld into a dish that’s bold, a little spicy, and utterly comforting. Serve it straight from the pot with crusty bread for dipping, or top it with a fried egg for a breakfast-for-dinner twist that’ll make you feel like a culinary rebel.
Polish Sausage and Lentil Stew
Brace your taste buds, friends, because we’re diving into a bowl of pure comfort that’s basically a warm hug from your Polish grandma (if she was really into meal prep). This hearty stew transforms humble ingredients into something magical that’ll have you questioning why you ever bothered with complicated dinners.
Ingredients
– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Two carrots, diced
– Three cloves of garlic, minced
– One pound of Polish sausage, sliced into coins
– One cup of brown lentils
– Four cups of chicken broth
– One 14.5-ounce can of diced tomatoes
– A couple of bay leaves
– A splash of red wine vinegar
– A generous pinch of salt and black pepper
Instructions
1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers.
2. Add one chopped large yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in two diced carrots and cook for another 4 minutes until they begin to soften.
4. Add three minced garlic cloves and cook for 1 minute until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
5. Push vegetables to the sides and add one pound of sliced Polish sausage, cooking for 3 minutes per side until lightly browned.
6. Pour in one cup of brown lentils and stir to coat with the oil and juices.
7. Add four cups of chicken broth, one can of diced tomatoes with their juices, and two bay leaves.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 35 minutes (tip: lentils should be tender but not mushy).
9. Remove from heat and stir in a splash of red wine vinegar (tip: this brightens all the flavors beautifully).
10. Season with a generous pinch of salt and black pepper, then remove the bay leaves before serving.
Kick back and enjoy that glorious moment when you dive into this stew. The lentils create this wonderfully earthy base that plays perfectly against the smoky sausage, while the carrots add just enough sweetness to balance everything out. Serve it over mashed potatoes for ultimate comfort food vibes, or with crusty bread to soak up every last drop of that incredible broth.
Crock Pot Pierogi and Polish Sausage Casserole
Just when you thought your slow cooker couldn’t get any more magical, it goes and turns humble ingredients into a cozy Polish-American masterpiece that’ll have your family doing the polka around the dinner table.
Ingredients
– A couple of pounds of frozen pierogi (no need to thaw, the lazy cook’s dream!)
– About 1 pound of Polish sausage, sliced into hearty coins
– One big yellow onion, chopped like it owes you money
– A couple of cloves of garlic, minced until it can’t keep secrets
– A can (14.5 oz) of diced tomatoes with their juices
– A cup of chicken broth (the good stuff)
– A generous splash of heavy cream
– A big handful of shredded cheddar cheese
– A tablespoon of butter
– A teaspoon of paprika for that smoky whisper
– Salt and pepper to make everything play nice
Instructions
1. Grab your trusty slow cooker and give it a quick spray with cooking oil to prevent any sticking drama.
2. Toss in your frozen pierogi straight from the freezer – no thawing needed, because we’re all about that easy life.
3. Add the sliced Polish sausage coins and chopped onion right on top of the pierogi party.
4. In a separate bowl, whisk together the diced tomatoes with their juices, chicken broth, heavy cream, minced garlic, paprika, salt, and pepper until it looks like a creamy tomato dream.
5. Pour this saucy mixture evenly over everything in the slow cooker, making sure those pierogi get some love too.
6. Dot the top with little pats of butter because butter makes everything better, obviously.
7. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours – the pierogi should be tender when pierced with a fork.
8. About 30 minutes before serving, sprinkle that glorious cheddar cheese over the top and let it melt into gooey perfection.
Kick back and watch as this transforms into the ultimate comfort food – the pierogi become wonderfully tender while soaking up all those savory flavors, the sausage adds a smoky punch, and that creamy tomato sauce ties everything together in a cozy embrace. Serve it straight from the crock pot with a side of crusty bread for dipping, or get fancy and top with fresh chopped parsley for a pop of color that’ll make your Instagram followers jealous.
Polish Sausage and Vegetable Medley
Venture beyond basic sausage dinners with this Polish Sausage and Vegetable Medley that’s so flavorful, your taste buds might just throw a party. Seriously, this one-pan wonder transforms humble ingredients into a vibrant feast that’ll have everyone asking for seconds—no fancy chef skills required. It’s the kind of cozy, no-fuss meal that tastes like a hug from the inside.
Ingredients
– 1 pound of smoked Polish sausage, sliced into half-moons
– 2 cups of chopped bell peppers (go wild with colors!)
– 1 large onion, thinly sliced
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– A big pinch of salt and black pepper
– A sprinkle of dried thyme for that herby kick
Instructions
1. Preheat your oven to 400°F—this ensures everything roasts evenly and gets those crispy edges.
2. Slice the Polish sausage into half-moon pieces about ¼-inch thick.
3. Chop the bell peppers and onion into uniform, bite-sized chunks so they cook at the same rate.
4. Mince the garlic finely to distribute its flavor throughout the dish.
5. Toss the sausage, peppers, onion, and garlic with olive oil in a large mixing bowl.
6. Season the mixture with salt, pepper, and dried thyme, mixing until everything is well-coated.
7. Spread the mixture in a single layer on a baking sheet—don’t overcrowd it, or you’ll steam instead of roast!
8. Roast in the preheated oven for 20-25 minutes, until the veggies are tender and slightly charred at the edges.
9. Stir the medley halfway through cooking to ensure even browning and prevent sticking.
10. Check that the sausage is heated through and the peppers are soft with a fork before removing from the oven. Pile this medley high over creamy mashed potatoes or tuck it into a crusty roll for a next-level sandwich—the smoky sausage and sweet, roasted veggies create a texture that’s both hearty and satisfyingly tender.
Savory Polish Sausage and Mushroom Risotto
Pardon me while I interrupt your scrolling with what might just become your new favorite comfort food obsession. This Savory Polish Sausage and Mushroom Risotto is the culinary equivalent of a warm hug from your Polish grandmother (if she had a seriously good stockpile of smoked sausage). It’s creamy, dreamy, and packed with enough savory goodness to make even the pickiest eater do a happy dance.
Ingredients
– A couple of tablespoons of olive oil
– 1 pound of Polish sausage, sliced into half-moons
– 8 ounces of cremini mushrooms, sliced
– 1 medium yellow onion, finely chopped
– 2 cloves of garlic, minced
– 1 ½ cups of Arborio rice
– A splash of dry white wine (about ½ cup)
– 4 cups of chicken broth, kept warm
– A generous handful of grated Parmesan cheese (about ½ cup)
– A couple of tablespoons of unsalted butter
– Salt and freshly ground black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium-high heat until shimmering.
2. Add the sliced Polish sausage and cook for 5-7 minutes, stirring occasionally, until lightly browned and some fat has rendered.
3. Transfer the sausage to a plate using a slotted spoon, leaving the drippings in the pot.
4. Add the remaining 1 tablespoon of olive oil to the pot, then toss in the sliced mushrooms and cook for 6-8 minutes until they’ve released their liquid and turned golden brown.
5. Stir in the chopped onion and cook for 4-5 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Tip in the Arborio rice and stir constantly for 2 minutes to toast the grains, which helps them stay firm during cooking.
8. Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
9. Add 1 cup of warm chicken broth and simmer, stirring frequently, until the liquid is nearly absorbed, about 5-7 minutes.
10. Continue adding the remaining broth 1 cup at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next—this gradual process is key to a creamy risotto.
11. After the last addition of broth is mostly absorbed, stir in the cooked sausage and cook for 2 more minutes to heat through.
12. Remove the pot from the heat and stir in the Parmesan cheese and butter until melted and creamy.
13. Season with salt and freshly ground black pepper to taste.
14. Let the risotto rest for 2 minutes off the heat before serving to allow the flavors to meld.
Did you just create a bowl of pure comfort? Absolutely. The risotto is luxuriously creamy with a subtle chew from the rice, while the smoky sausage and earthy mushrooms add depth in every bite. Serve it straight from the pot with an extra sprinkle of Parmesan, or go wild and top it with a fried egg for the ultimate brunch-worthy upgrade.
Crock Pot Polish Sausage and Apple Bake
Unbelievably easy and packed with sweet-savory goodness, this Crock Pot Polish Sausage and Apple Bake is the kind of effortless comfort food that makes weeknight dinners feel like a cozy celebration. Seriously, if your slow cooker could hug you, this dish would be the warm, flavorful embrace you didn’t know you needed. Just toss everything in and let the magic happen while you tackle life’s other chaos.
Ingredients
– 1 pound of Polish sausage, sliced into hearty coins
– 2 large apples, cored and chopped into chunky bites
– 1 large onion, thinly sliced into half-moons
– 1 cup of apple cider (the good stuff, not juice!)
– 2 tablespoons of brown sugar for that caramelized sweetness
– 1 tablespoon of Dijon mustard to balance it all out
– A splash of apple cider vinegar for a tangy kick
– A couple of sprigs of fresh thyme
– A pinch of salt and a few cracks of black pepper
Instructions
1. Slice 1 pound of Polish sausage into ½-inch thick coins and place them in the bottom of your slow cooker.
2. Core and chop 2 large apples into 1-inch chunks, then thinly slice 1 large onion into half-moons.
3. Scatter the apples and onions evenly over the sausage in the slow cooker.
4. In a small bowl, whisk together 1 cup of apple cider, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, and a splash of apple cider vinegar until the sugar dissolves.
5. Pour the liquid mixture over the sausage, apples, and onions in the slow cooker.
6. Toss in a couple of fresh thyme sprigs and season with a pinch of salt and a few cracks of black pepper.
7. Gently stir everything with a spoon to coat all ingredients evenly in the sauce.
8. Cover the slow cooker with the lid and cook on LOW for 6 hours or on HIGH for 3 hours, until the apples are tender but not mushy.
9. After cooking, remove and discard the thyme sprigs before serving.
10. Serve hot directly from the slow cooker, ensuring each portion gets plenty of sausage, apples, and sauce.
Outrageously tender sausage mingles with soft, sweet apples in a sauce that’s both tangy and rich—perfect for spooning over mashed potatoes or crusty bread to soak up every last drop. The flavors deepen as it sits, making any leftovers (if you’re lucky enough to have them) even more delicious the next day.
Hearty Polish Sausage and Barley Soup
Mmm, nothing says “I survived another Monday” quite like a steaming bowl of this Polish sausage and barley soup—it’s basically a cozy hug for your soul, with a side of delicious carb-loaded confidence. Packed with smoky sausage and chewy barley, this hearty number is the culinary equivalent of your favorite sweatpants: comforting, reliable, and secretly a little bit fancy. Let’s dive in and make some magic happen!
Ingredients
– A glug of olive oil (about 2 tbsp)
– One big yellow onion, chopped
– A couple of carrots, sliced into coins
– Two celery stalks, diced
– 1 lb of Polish sausage, sliced into half-moons
– 4 cups of chicken broth
– 2 cups of water
– 1 cup of pearl barley, rinsed
– A bay leaf
– A generous pinch of salt and a few cracks of black pepper
– A splash of apple cider vinegar (about 1 tbsp)
– A handful of fresh parsley, chopped
Instructions
1. Heat 2 tbsp of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion, sliced carrots, and diced celery, and sauté for 5–7 minutes until the onion turns translucent and the veggies soften.
3. Stir in the sliced Polish sausage and cook for another 4–5 minutes until it starts to brown slightly and release its smoky oils (tip: this builds a flavorful base, so don’t rush it!).
4. Pour in 4 cups of chicken broth and 2 cups of water, then bring the mixture to a rolling boil.
5. Add 1 cup of rinsed pearl barley and 1 bay leaf, then reduce the heat to low, cover the pot, and let it simmer for 45 minutes (tip: keep the lid on to prevent too much liquid from evaporating).
6. After 45 minutes, check that the barley is tender and has absorbed most of the liquid—it should be plump and chewy, not crunchy.
7. Stir in a generous pinch of salt, a few cracks of black pepper, and 1 tbsp of apple cider vinegar to brighten the flavors.
8. Remove the pot from the heat and discard the bay leaf.
9. Fold in the chopped fresh parsley just before serving.
10. Ladle the soup into bowls and enjoy immediately.
Perfect for those chilly evenings when you need a bowl that’s both sturdy and satisfying, this soup boasts a thick, brothy texture with pops of savory sausage and nutty barley. Serve it with a crusty loaf of bread for dipping, or top it with a dollop of sour cream to add a creamy tang that cuts through the richness.
Conclusion
Zesty, comforting, and perfect for busy days, these 20 crock pot recipes with Polish sausage make weeknight dinners a breeze. We hope you find new family favorites in this collection! Don’t forget to share which recipe you loved most in the comments, and pin this article on Pinterest so you can come back anytime for delicious inspiration.
