Prepare the Ingredients: Wash and cut the potatoes into large chunks. Slice the Polish sausage into pieces. Drain sauerkraut if needed.
Cook the Sausage: In a large skillet or Dutch oven over medium heat, lightly brown the sausage for 3–4 minutes. Remove and set aside.
Combine Potatoes and Sauerkraut: Add potatoes and sauerkraut to the skillet. Sprinkle in caraway seeds, add the bay leaf, and pour in chicken broth. Stir to combine.
Simmer: Cover and cook over medium-low heat for 20–25 minutes, or until potatoes are tender, stirring occasionally.
Finish the Dish: Return the sausage to the pot. Cook an additional 5–10 minutes to allow flavors to meld. Remove the bay leaf before serving.
