Polish Sausage, Sauerkraut, and Potatoes is a classic, hearty, and flavorful dish that combines savory sausage, tangy sauerkraut, and tender potatoes. It’s a comforting one-pot meal that’s perfect for a cozy dinner. Here’s a simple recipe to make this dish:
Ingredients:
- 4-6 Polish sausages (such as kielbasa, either smoked or fresh)
- 1 medium onion, sliced
- 2 tablespoons olive oil or butter
- 4 medium potatoes, peeled and cut into cubes
- 2 cups sauerkraut, drained (you can rinse it if you prefer a milder flavor)
- 1/2 cup chicken broth (or water)
- 1 teaspoon caraway seeds (optional, but adds authentic flavor)
- 1 teaspoon dried thyme or fresh thyme sprigs
- Salt and pepper, to taste
- 1 tablespoon brown sugar (optional, to balance the tang of the sauerkraut)
- Fresh parsley for garnish (optional)
Instructions:
1. Cook the Sausages:
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the sausages and cook, turning occasionally, until browned on all sides (about 6-8 minutes). Remove the sausages from the pot and set aside. You don’t need to cook them through completely yet.
2. Cook the Potatoes:
- In the same pot, add another tablespoon of olive oil or butter. Add the cubed potatoes and cook for about 5-7 minutes, stirring occasionally, until they are lightly browned.
3. Add the Onion and Sauerkraut:
- Add the sliced onion to the pot with the potatoes and cook for an additional 3-4 minutes, until the onions start to soften.
- Add the drained sauerkraut to the pot, stirring it in with the potatoes and onions. If you like a milder sauerkraut flavor, you can rinse it briefly under cold water before adding it to the pot.
4. Add Seasonings and Liquids:
- Add the caraway seeds, thyme, and brown sugar (if using). Pour in the chicken broth (or water) and stir everything together. Season with salt and pepper to taste.
- Bring the mixture to a simmer, then cover and cook for 15-20 minutes, or until the potatoes are tender and have absorbed some of the sauerkraut flavor.
5. Return the Sausages to the Pot:
- Once the potatoes are tender, add the sausages back into the pot, nestling them into the mixture of potatoes and sauerkraut. Cover and cook for another 10-15 minutes, or until the sausages are fully cooked through (if using raw sausages) and heated through.
6. Serve:
- Slice the sausages into rounds or serve them whole, depending on your preference.
- Garnish with fresh parsley if desired, and serve the dish hot with some crusty bread on the side for dipping.
Tips:
- For extra flavor, you can sauté the onions and potatoes in a little bit of the rendered fat from the sausages before adding the rest of the ingredients.
- If you prefer a more pronounced tang from the sauerkraut, let it cook longer. If you want it milder, rinse the sauerkraut or cook it for a shorter period.
- You can also add other vegetables, like carrots or bell peppers, for extra color and flavor.
This Polish Sausage, Sauerkraut, and Potatoes dish is a perfect combination of savory, tangy, and hearty, making it a comforting meal for any time of year. Enjoy!