Polish Sausage, Sauerkraut, and Potatoes 

This Polish Sausage, Sauerkraut, and Potatoes dish is a hearty and flavorful meal that’s perfect for any time of the year.

The smoky sausage, tangy sauerkraut, and tender potatoes come together in a comforting one-pot dish that’s easy to prepare. It’s simple, satisfying, and steeped in tradition.

Kitchen Equipment Needed

• Large skillet or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 1 lb Polish sausage or kielbasa, sliced into 1/2-inch rounds
• 1 tbsp olive oil or butter
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 4 medium potatoes, peeled and cubed
• 2 cups sauerkraut, drained
• 1/2 cup chicken broth or water
• 1 tsp smoked paprika
• 1/2 tsp caraway seeds (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Directions

1. Cook the Sausage: Heat the olive oil or butter in a large skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
2. Sauté Onions and Garlic: In the same skillet, add the sliced onions and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add Potatoes: Add the cubed potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned.
4. Combine Ingredients: Return the sausage to the skillet and stir in the sauerkraut, chicken broth, smoked paprika, and caraway seeds (if using). Season with salt and black pepper to taste.
5. Simmer: Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally and add more broth if needed to prevent sticking.
6. Garnish and Serve: Remove from heat, sprinkle with fresh parsley if desired, and serve warm.

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Nutrition (Per Serving, based on 4 servings)

Calories: 350
Protein: 12g
Carbohydrates: 28g
Fat: 20g
Sugar: 3g

Expert Tips

• Drain and Rinse Sauerkraut: For a milder flavor, rinse the sauerkraut under cold water before adding it to the dish.
• Choose Waxy Potatoes: Red or Yukon Gold potatoes hold their shape better during cooking.
• Add Vegetables: Include carrots or cabbage for added texture and flavor.

FAQs

Can I use another type of sausage?
Yes, smoked sausage, bratwurst, or andouille sausage are great alternatives.

Do I have to peel the potatoes?
No, leaving the skins on adds texture and nutrients. Just wash them thoroughly.

Can I make this dish in advance?
Yes, it reheats well! Prepare it a day ahead and warm it on the stovetop or in the oven.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze portions in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat in a skillet over medium heat, adding a splash of broth if needed to prevent drying out.

Substitutions & Variations

• Vegetarian Version: Use plant-based sausage and vegetable broth.
• Spicy Kick: Add red pepper flakes or cayenne pepper for some heat.
• No Broth: Substitute with beer or apple cider for a richer flavor.

Polish Sausage, Sauerkraut, and Potatoes

This Polish Sausage, Sauerkraut, and Potatoes dish is a hearty and flavorful meal that’s perfect for any time of the year.

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Ingredients Equipment Method

Ingredients

  

• - 1 tbsp olive oil or butter
• - 1 medium onion thinly sliced
• - 3 cloves garlic minced
• - 4 medium potatoes peeled and cubed
• - 2 cups sauerkraut drained
• - 1/2 cup chicken broth or water
• - 1 tsp smoked paprika
• - 1/2 tsp caraway seeds optional
• - Salt and black pepper to taste
• - Fresh parsley for garnish optional

Equipment

• - Large skillet or Dutch oven
• - Cutting board
• - Knife
• Measuring cups and spoons
• - Wooden spoon or spatula

Method

 

1. **Cook the Sausage:** Heat the olive oil or butter in a large skillet or Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove from the skillet and set aside.
2. **Sauté Onions and Garlic:** In the same skillet, add the sliced onions and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. **Add Potatoes:** Add the cubed potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned.
4. **Combine Ingredients:** Return the sausage to the skillet and stir in the sauerkraut, chicken broth, smoked paprika, and caraway seeds (if using). Season with salt and black pepper to taste.
5. **Simmer:** Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are tender and the flavors have melded together. Stir occasionally and add more broth if needed to prevent sticking.
6. **Garnish and Serve:** Remove from heat, sprinkle with fresh parsley if desired, and serve warm.