Polish Sausage with Sauerkraut and Potatoes
Introduction
Polish Sausage with Sauerkraut and Potatoes is a classic comfort dish inspired by traditional Eastern European home cooking.
This hearty meal combines smoky kielbasa, tangy sauerkraut, and tender potatoes into one satisfying dish that’s both simple and deeply flavorful.
Perfect for chilly evenings or family dinners, it’s a recipe that celebrates warmth, tradition, and honest ingredients.
Ingredients
- 1½–2 lbs Polish sausage (kielbasa), sliced into thick rounds
- 4–5 medium potatoes, peeled and cut into chunks
- 2 cups sauerkraut, lightly drained
- 1 medium onion, sliced
- 2 tablespoons butter or oil
- 1 cup chicken or vegetable broth
- 1 teaspoon caraway seeds (optional)
- ½ teaspoon black pepper
- Salt, to taste
- Optional: 1 apple, sliced
Instructions
- Melt the butter or oil in a large skillet or Dutch oven over medium heat.
- Add the sliced sausage and brown lightly on both sides. Remove and set aside.
- In the same pan, sauté the onions until soft and lightly golden.
- Add the potatoes, broth, black pepper, and caraway seeds. Stir well.
- Cover and simmer for 10–15 minutes, until the potatoes are just tender.
- Stir in the sauerkraut (and apple if using), then return the sausage to the pan.
- Cover and cook on low heat for another 15–20 minutes to blend flavors.
- Taste and adjust seasoning with salt if needed. Serve hot.
Description
This dish delivers a perfect balance of savory and tangy flavors. The smoky kielbasa enriches the sauerkraut’s sharp bite,
while the potatoes absorb the delicious cooking juices. The result is a rustic, comforting meal that feels both filling and satisfying,
just like it’s meant to be enjoyed in a cozy home kitchen.
Tips
- Choose high-quality smoked or fresh kielbasa for the best flavor.
- Do not rinse the sauerkraut completely; some brine enhances authenticity.
- Add a small pat of butter before serving for extra richness.
- Serve with rye bread or whole-grain mustard for a traditional pairing.
Correction
- Avoid overcooking the potatoes to prevent them from becoming mushy.
- Do not add too much salt early—sausage and sauerkraut are already salty.
- Always brown the sausage first to deepen the flavor.
Enjoy
Serve Polish Sausage with Sauerkraut and Potatoes straight from the pot and enjoy the comforting taste of tradition.
This simple, hearty meal is best shared with family and friends, bringing warmth and satisfaction to every bite.
