Polish Sausage, Sauerkraut And Potatoes is a true comfort food classic that brings Old World flavors straight to your kitchen. This dish delivers a heartwarming combination of juicy sausage, tangy sauerkraut, and perfectly tender potatoes, all gently simmered in a single pan. Whether you grew up with Polish family recipes or you’re just discovering these irresistible flavors, you’ll fall in love with how simple, rustic ingredients come together for something that feels both soul-satisfying and celebratory, all in less than an hour!
Ingredients You’ll Need
With just a few essential ingredients, you’re on the way to a delicious one-pot meal! Each component plays a big role: from the rich sausage to the tart sauerkraut and the creamy potatoes, every bite is packed with flavor and texture.
- Polish sausage (kielbasa), 1 1/2 pounds: Look for good-quality kielbasa for the best smoky, savory result—it’s the star of the show!
- Butter or olive oil, 1 tablespoon: Helps the onions and sausage caramelize for extra depth.
- Onion, 1 medium, diced: Adds natural sweetness and balance to the tangy sauerkraut.
- Sauerkraut, 3 cups, drained (rinse for milder flavor): Brings iconic sourness and crunch that brightens the whole dish.
- Potatoes, 4 medium, peeled and chunked: Absorb all the yummy juices and provide body to the meal.
- Chicken broth, 1/2 cup: Helps everything simmer together, keeping the potatoes moist and flavorful.
- Caraway seeds, 1 teaspoon (optional): Give a wonderful aromatic pop that’s classic in Polish cuisine.
- Salt and freshly ground black pepper to taste: For seasoning—adjust as you go for your ideal finish.
- Fresh parsley, chopped (optional): Adds a burst of color and freshness right before serving.
How to Make Polish Sausage, Sauerkraut And Potatoes
Step 1: Sauté Onion and Sausage
Start by heating the butter or olive oil in your largest skillet or Dutch oven over medium heat. Toss in the diced onion and cook it for 3 to 4 minutes—the onions should soften and smell wonderfully sweet. Then, add the Polish sausage slices, letting them brown and sizzle for about 5 minutes. You want those edges to caramelize just a bit for loads of savory flavor.
Step 2: Combine Sauerkraut and Potatoes
Now it’s time to pile in the sauerkraut and potato chunks. Pour them right over the sausage mixture, then slowly add the chicken broth to help everything start to meld together. If you love that classic Eastern European taste, sprinkle in the caraway seeds—they’re optional, but they add real character!
Step 3: Season and Simmer
Don’t forget a generous pinch of salt and a few twists of freshly cracked black pepper. Stir everything gently just to combine, then cover the pan and lower the heat. Let the Polish Sausage, Sauerkraut And Potatoes simmer for 25 to 30 minutes; you’re aiming for perfectly tender potatoes and flavors that have mingled beautifully. Remember to stir every so often and take a little taste test near the end—adjust the seasoning if you think it needs a little more salt or pepper.
Step 4: Finishing Touches
Once the potatoes are fork-tender and the kitchen smells absolutely irresistible, remove the lid and check the consistency (add a splash more broth if needed). Right before serving, sprinkle with a generous handful of freshly chopped parsley for a hit of color and an herby lift. Serve the Polish Sausage, Sauerkraut And Potatoes piping hot, and get ready for applause at your table!
How to Serve Polish Sausage, Sauerkraut And Potatoes
Garnishes
A finishing touch of fresh parsley isn’t just pretty—it adds a pop of green and a gentle, earthy flavor that complements the richness of the dish. If you want even more zing, serve with a dollop of spicy brown mustard or a sprinkle of caraway seeds on top.
Side Dishes
This meal is plenty hearty on its own, but some crusty rye bread or a warm baguette is the perfect match for soaking up every bit of the sauerkraut juices. Pair with a crisp cucumber salad or some pickled vegetables for contrast, and you’ll have a real Polish feast on your hands.
Creative Ways to Present
Go beyond the basics and serve Polish Sausage, Sauerkraut And Potatoes in individual stoneware bowls for a rustic touch, or spoon it over a bed of creamy mashed potatoes for a twist. You can also pack it up as a picnic lunch—just reheat gently and enjoy outdoors for a hearty, transportable meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), polish sausage, sauerkraut and potatoes keeps beautifully. Let it cool to room temperature, then transfer to airtight containers and refrigerate for up to four days. The flavors get even better as they meld together.
Freezing
This dish is a dream for meal prep—just let the mixture cool completely, portion it into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, gently warm the Polish Sausage, Sauerkraut And Potatoes in a skillet over medium-low heat with a splash of extra chicken broth if it’s looking dry. The microwave works too, just be sure to cover to retain moisture and stir halfway through.
FAQs
Can I use a different type Main Course
Absolutely! While traditional kielbasa makes this dish authentic, you can swap in smoked turkey sausage, bratwurst, or even a plant-based sausage for a twist. Just aim for something smoky and sturdy to stand up to the sauerkraut and potatoes.
Should I rinse the sauerkraut?
It’s totally up to you! Rinsing sauerkraut will tame the tang and saltiness, perfect if you prefer milder flavors. If you’re a true sauerkraut lover, use it straight from the jar for maximum punch.
Can I make Polish Sausage, Sauerkraut And Potatoes in the slow cooker?
Yes indeed! Just brown your sausage and onions first, then layer everything in a slow cooker. Cook on low for 4 to 6 hours, and you’ll come home to a bubbling comfort meal ready to serve.
What kind of potatoes work best?
Waxy potatoes like Yukon Gold hold their shape beautifully, but russets will work too if that’s what you have—just know they may break down a bit more and add thickness to the sauce.
Is this recipe gluten-free?
It certainly can be! Just double-check your sausage and chicken broth labels to ensure they’re gluten-free, and you’re all set for a hearty, flavorful meal.
Final Thoughts
It’s impossible not to feel the warmth and nostalgia that Polish Sausage, Sauerkraut And Potatoes brings to the table. Whether you’re new to these traditional flavors or you’re carrying on a family tradition, give this recipe a try—it’s sure to be a hit with family and friends alike!
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Polish Sausage, Sauerkraut And Potatoes Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This hearty and flavorful dish combines Polish sausage, tangy sauerkraut, and tender potatoes for a satisfying meal that’s perfect for a cozy dinner at home. The blend of savory sausage, zesty sauerkraut, and creamy potatoes is a classic Polish combination that’s sure to please your taste buds.
Ingredients
Polish Sausage:
- 1 1/2 pounds Polish sausage (kielbasa), sliced into 1-inch pieces
Other Ingredients:
- 1 tablespoon butter or olive oil
- 1 medium onion, diced
- 3 cups sauerkraut, drained and rinsed if desired
- 4 medium potatoes, peeled and cut into chunks
- 1/2 cup chicken broth
- 1 teaspoon caraway seeds (optional)
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook the Onion and Sausage: In a large skillet or Dutch oven, heat butter or olive oil. Add diced onion and cook until softened. Add sliced sausage, cook until browned.
- Add Sauerkraut and Potatoes: Put sauerkraut and potatoes in the pan. Pour in chicken broth. Add caraway seeds, salt, and pepper. Stir gently, cover, and simmer on low heat for 25-30 minutes.
- Finish and Serve: Adjust seasoning if needed. Garnish with parsley. Serve hot with bread or mustard.
Notes
- For extra flavor, consider adding a sliced apple or a splash of apple cider when adding the sauerkraut.
- This dish can be slow-cooked on low for 4-6 hours.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 1320mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 65mg
