Hearty Polish Sausage with Sauerkraut Recipe

Introduction

Polish Sausage with Sauerkraut and Potatoes is a classic Eastern European comfort dish made with smoky kielbasa, tangy sauerkraut, and tender potatoes. This one-pan meal is rich, savory, and deeply satisfying — perfect for family dinners or cozy nights when you crave something hearty and traditional.

Ingredients

• 500g Polish sausage (kielbasa), sliced or whole
• 2 cups sauerkraut, drained
• 3 medium potatoes, peeled and cubed
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon caraway seeds (optional)
• Salt to taste
• ½ cup chicken broth or water
• Fresh parsley (optional, for garnish)

Instructions

1. Cook the potatoes:
   Boil cubed potatoes in salted water until tender. Drain and set aside.
2. Brown the sausage:
   Heat oil in a large pan over medium heat. Add sausage and cook until golden brown. Remove and set aside.
3. Sauté the onion and garlic:
   In the same pan, sauté onion until soft and golden. Add garlic and cook for 30 seconds.
4. Add sauerkraut and seasoning:
   Stir in sauerkraut, paprika, black pepper, and caraway seeds. Pour in broth and simmer for 5–7 minutes.
5. Combine everything:
   Add cooked potatoes and sausage back to the pan. Gently mix and cook for another 5 minutes until heated through.
6. Serve:
   Garnish with parsley and serve warm.

Tips for Best Flavor

• Rinse sauerkraut lightly if you prefer less tangy flavor.
• Use smoked kielbasa for authentic Polish taste.
• Add a little butter at the end for richer flavor.
• For extra depth, add a splash of apple juice or white wine while simmering.
• Serve with crusty bread or mustard for a traditional touch.

FAQs

1. Can I use regular sausage instead of kielbasa?
Yes, but smoked kielbasa gives the most authentic flavor.

2. Can I make this dish ahead of time?
Yes! It tastes even better the next day after flavors blend.

3. Is this dish freezer-friendly?
Yes, store in an airtight container for up to 2 months.

4. Can I make it vegetarian?
Yes — replace sausage with mushrooms or plant-based sausage.

5. How do I reduce sourness from sauerkraut?
Rinse it under cold water before cooking.

6. What side dishes go well with this meal?
Bread, pickles, beet salad, or roasted vegetables pair well.