Polish Sausage, Sauerkraut & Potatoes

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🥔 Polish Sausage, Sauerkraut & Potatoes

Hearty • Savory • One-Pan Comfort Food

⏱ Total Time: 45–55 minutes

👥 Serves: 4–6

⭐ Difficulty: Easy

🌟 Ingredients

  • 1–1.5 lbs (450–700 g) Polish kielbasa, sliced into rounds
  • 3–4 cups sauerkraut, drained (rinse lightly if you want it less sour)
  • 4 medium potatoes, peeled & cut into chunks
  • 1 medium onion, sliced
  • 2 cloves garlic, minced (optional)
  • 1 cup chicken broth (or water)
  • 1 tbsp olive oil or butter
  • 1 tsp black pepper
  • 1 tsp paprika (optional)
  • 1–2 bay leaves (optional but traditional)
  • Salt to taste (usually very little needed)

Optional extras:

  • 1 apple, sliced (adds sweetness, very Polish!)
  • Caraway seeds (1/2 tsp)
  • 1 tbsp brown sugar (balances sauerkraut)

🥣 Instructions

1. Brown the sausage

  1. Heat oil or butter in a large skillet or pot over medium heat.
  2. Add sliced kielbasa and cook until lightly browned (about 4–5 minutes).
  3. Remove sausage and set aside.

2. Cook the onions & garlic

  1. In the same pan, add the onion and sauté until soft (3–4 minutes).
  2. Add garlic and cook 30 seconds.

3. Build the dish

  1. Add potatoes, sauerkraut, and browned sausage back into the pot.
  2. Pour in chicken broth.
  3. Add pepper, paprika, bay leaves, and optional apple or caraway seeds.
  4. Stir gently to combine.

4. Simmer

  1. Cover and simmer on low heat for 30–40 minutes, or until potatoes are tender.

OR
Bake in a covered casserole dish at 375°F (190°C) for 45 minutes.

5. Serve

  1. Remove bay leaves.
  2. Taste and adjust salt (usually the sausage & sauerkraut add plenty).
  3. Serve warm with mustard, rye bread, or sour cream.

⭐ Tips & Variations

  • Less sour: Rinse sauerkraut briefly under cold water.
  • More flavor: Add 1 tbsp Dijon mustard to the broth.
  • Creamy version: Stir in 1/4 cup sour cream at the end.
  • Spicy: Use spicy kielbasa or add red pepper flakes.
  • Slow Cooker: Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

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