Slow Cooker Au Jus Kielbasa and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can sear the kielbasa coins in a hot skillet for 2 minutes per side before adding them to the slow cooker. This caramelizes the edges of the sausage, which adds a complex, roasted flavor to the final au jus sauce. While this is an optional step, it is highly recommended if you have the extra time, as it significantly enhances the overall profile of the dish. Remember to deglaze the skillet with a splash of the beef broth to capture all those flavorful brown bits.

If you prefer a thicker sauce, you can remove a small amount of the liquid toward the end of the cooking time and whisk in a teaspoon of cornstarch before returning it to the slow cooker for the final 15 minutes. This will transform the thin au jus into a light gravy that clings better to the potatoes and sausage. Be sure to whisk the cornstarch with cold water or a bit of the cooking liquid first to avoid any clumps, then stir it in gently to avoid breaking up the tender potatoes.

Variations

• Spicy Kielbasa Twist: Add a teaspoon of red pepper flakes or a tablespoon of your favorite hot sauce to the liquid before cooking to give the dish a pleasant, spicy kick.
• Herb-Infused Version: Toss in a tablespoon of fresh thyme or rosemary leaves with the potatoes and onions to add an earthy, aromatic quality to the finished meal.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days in the refrigerator.

Freezer

Not recommended, as the potatoes will lose their texture and become mushy after thawing.

Reheat

Reheat in a saucepan over medium heat or in the microwave until heated through, adding a splash of water if the sauce has thickened too much.

Allow any leftovers to cool to room temperature for no more than 2 hours before transferring them to an airtight container. Storing the food in smaller, shallow containers will help it cool down faster in the refrigerator.

Ensure the lid is tight to prevent the potatoes from absorbing other odors in the fridge. Properly stored, the leftovers will maintain their quality for up to 3 days. Always check for any signs of spoilage before reheating, and discard if the sauce has developed an off-smell or appearance.

You can prepare the ingredients by slicing the kielbasa, potatoes, and onions and storing them in an airtight container in the refrigerator for up to 24 hours before cooking. However, for the best texture, keep the vegetables separate from the sausage until you are ready to assemble the slow cooker.

When ready to cook, simply layer the prepped ingredients as directed and add the liquid ingredients. This makes assembly in the morning or upon returning home incredibly fast and efficient, saving you valuable time on busy days.

Serving ideas

Serve this dish directly from the slow cooker for a casual, family-style meal. Provide a large slotted spoon to help drain excess broth if desired, though the sauce is quite delicious when ladled over the potatoes.

A side of crusty bread is excellent for soaking up the remaining au jus at the bottom of the bowl. If you want to add a fresh element to the plate, a simple side salad with a bright vinaigrette will cut through the richness of the sausage and butter, creating a balanced and satisfying dinner experience.

For a more polished presentation, you can transfer the kielbasa and potatoes to a large serving platter and spoon the sauce over the top. Garnish with a sprinkle of fresh chopped parsley or chives if you have them on hand, as the pop of green looks beautiful against the gold potatoes and brown sausage.

Ensure each serving includes a good portion of the onions, which provide a sweet, savory depth. This dish is hearty enough that it does not require many sides, but it pairs well with steamed green beans or roasted carrots.

Frequently asked questions

Recipe card

Slow Cooker Au Jus Kielbasa and Potatoes

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 lb kielbasa sausage, sliced into coins
• 1 1/2 lb gold baby potatoes, halved
• 1 medium white onion, sliced
• 1 packet au jus seasoning mix
• 1 cup beef broth
• 2 tbsp unsalted butter, melted

Instructions

1. Add the sliced kielbasa coins to the bottom of the slow cooker insert, ensuring they are spread out in an even layer to promote consistent cooking.
2. Pile the halved gold baby potatoes and the sliced white onions on top of the sausage. Sprinkle the au jus seasoning mix evenly over the potatoes and onions.
3. Pour the beef broth and melted butter over the ingredients. Cover and cook on low for 4 hours, or until the potatoes are tender and the internal temperature of the sausage reaches 160°F (71°C). Let rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

32 g

Fat

24 g

Fiber

3 g

Sugar

2 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.