Zesty Polish Sausage with Tangy Sauerkraut and Potatoes Recipe - Beard and Bonnet

Ingredients

• 1.5 lbs (680 g) polish sausage (cut into bite-sized pieces)
• 5-6 medium gold potatoes (cut into large chunks)
• 16 oz (454 g) sauerkraut (for base layer)
• ½ cup (120 ml) chicken broth (for moisture and flavor)
• 1 tsp caraway seeds (for traditional flavor)
• 1 bay leaf (for subtle herbal flavor)
• salt (to taste)
• pepper (to taste)