Slow Cooker Dill Pickle Sausage and Potatoes Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider sautéing the kielbasa coins in a skillet for a few minutes before adding them to the slow cooker. This extra step caramelizes the edges of the sausage, adding a complex, smoky depth that complements the tanginess of the pickle brine.

Be sure to deglaze the skillet with a splash of the pickle brine to capture all those delicious browned bits, then pour everything into the slow cooker.

If you prefer a thicker sauce, you can stir in a teaspoon of cornstarch mixed with a tablespoon of cold water during the final 30 minutes of cooking. This will transform the thin cooking juices into a light, flavorful glaze that clings to the potatoes and sausage. Alternatively, serve the dish with a side of crusty bread to soak up the flavorful broth, which is often considered the best part of this comforting meal.

Variations

• Spicy Pickle Kielbasa: Add 1 tablespoon of red pepper flakes or a teaspoon of hot sauce to the slow cooker along with the pickle brine for an extra kick of heat that pairs perfectly with the tangy pickles.
• Vegetable Medley: Incorporate chunks of bell peppers or sliced carrots along with the potatoes for added color and texture. These vegetables hold up well to the slow cooking time and absorb the brine beautifully.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as the texture of the potatoes will become mealy when thawed.

Reheat

Reheat in a microwave-safe dish or on the stovetop over medium heat until steaming hot.

Allow any leftovers to cool completely at room temperature for no more than 2 hours before transferring them to an airtight container. Properly stored, the dish will remain fresh in the refrigerator for up to 3 days.

When reheating, ensure the dish is heated thoroughly until steaming hot throughout. Avoid repeated reheating to maintain the best texture of the potatoes, which can become overly soft if processed too many times.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

When ready to cook, simply place the insert into the slow cooker base and add an extra 30 minutes to the cooking time to account for the cold temperature of the ingredients coming up to heat.

Serving ideas

Serve this dish warm, ideally directly from the slow cooker to keep the temperature consistent. It pairs beautifully with a simple side salad of crisp greens to provide a fresh contrast to the savory, tangy potatoes and sausage. For an extra touch of flavor, garnish each bowl with a sprinkle of fresh chopped dill or a dollop of sour cream if you enjoy a creamy contrast to the acidity of the pickles.

Because this is a hearty, one-pot meal, it stands perfectly well on its own. However, for a more substantial dinner, consider serving it alongside a slice of buttered rye bread or a portion of steamed green beans.

The simplicity of the dish allows it to be versatile, making it suitable for a casual weeknight dinner or a relaxed weekend gathering where you want to spend less time in the kitchen and more time enjoying the meal.

Frequently asked questions

Recipe card

Slow Cooker Dill Pickle Sausage and Potatoes

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

Ingredients

• 1 lb kielbasa, sliced into coins
• 1 1/2 lb baby red potatoes, halved
• 1 tsp dried dill
• 1 tsp garlic powder
• 1 cup dill pickle slices
• 1/2 cup dill pickle brine

Instructions

1. Slice the kielbasa into uniform coin-shaped pieces. Wash the baby red potatoes thoroughly and cut each one in half. Place the sliced kielbasa and halved potatoes into the slow cooker insert, ensuring they are evenly distributed to allow for uniform cooking throughout the process.
2. Sprinkle the dried dill and garlic powder evenly over the sausage and potatoes. Pour the dill pickle slices and the pickle brine over the top. The brine provides the necessary moisture for the slow cooking process while infusing the dish with a distinct tang.
3. Cover the slow cooker and cook on low for 4 hours or high for 2 hours. Once the potatoes are fork-tender and the sausage has reached an internal temperature of at least 160°F (71°C), turn off the heat. Let the dish rest for 5 minutes before serving to allow the juices to settle.

Estimated nutrition per serving

Calories

450

Protein

18 g

Carbohydrates

35 g

Fat

26 g

Fiber

3.5 g

Sugar

2 g

Sodium

950 mg

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