Here’s a classic comfort dish: Polish Sausage, Sauerkraut, and Potatoes — a rustic, hearty meal that’s simple, flavorful, and perfect for cooler weather or cozy dinners.
🇵🇱🥔 Polish Sausage, Sauerkraut, and Potatoes
This dish can be made in a skillet, oven, or slow cooker, but here’s the stovetop version for easy weeknight cooking.
✅ Ingredients:
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1 lb (450g) Polish sausage (kielbasa), sliced into rounds
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3–4 medium potatoes, peeled and diced (Yukon Gold or red work well)
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2 cups sauerkraut, drained (but not rinsed unless you prefer it less tangy)
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1 onion, sliced
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2 tbsp butter or oil
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½ cup chicken broth or water
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½ tsp caraway seeds (optional, for traditional flavor)
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Salt & pepper to taste
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Optional: 1–2 cloves garlic, minced; 1 tsp paprika
🍳 Stovetop Instructions:
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Parboil the potatoes (optional for faster cooking):
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Boil diced potatoes for 5–7 minutes until just fork-tender. Drain and set aside.
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Sauté sausage:
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In a large skillet over medium heat, add 1 tbsp butter/oil and brown the sausage slices until nicely golden. Remove and set aside.
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Cook onions (and garlic if using):
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In the same skillet, add more butter if needed. Sauté onions until soft and lightly browned (about 5–7 minutes).
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Add sauerkraut, potatoes & seasonings:
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Stir in the sauerkraut, cooked potatoes, caraway seeds, and a pinch of salt and pepper. Pour in the chicken broth.
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Combine & simmer:
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Return sausage to the skillet. Cover and simmer everything together on low heat for 15–20 minutes, stirring occasionally, until flavors meld and potatoes are fully tender.
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Taste and adjust:
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Add more pepper, a touch of sugar for balance, or more broth if needed. Serve warm.
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🥄 Serving Ideas:
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Great with a dollop of sour cream or mustard on the side.
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Serve with rye bread or crusty rolls.
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Pair with a cold beer or traditional Polish dill pickles.
🔄 Variations:
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Add apples for sweetness.
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Use smoked sausage or ham hock for deeper flavor.
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Make it in the slow cooker by layering potatoes, sausage, onion, sauerkraut, and broth — cook on LOW for 6–8 hours.