Polish sausage Sauerkraut and potatoes

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Ingredients for Polish Sausage with Sauerkraut and Potatoes

  • 1 lb (450g) Polish sausage (kielbasa), sliced into rounds
  • 1 1/2 lbs (700g) potatoes (Yukon Gold or Russet), peeled and diced
  • 1 (16 oz) jar sauerkraut, drained and rinsed
  • 1 medium onion, thinly sliced
  • 1-2 cloves garlic, minced
  • 1 tablespoon olive oil or butter
  • 1 teaspoon caraway seeds (optional, for added flavor)
  • 1/2 cup chicken or vegetable broth
  • Salt and pepper to taste
  • Fresh parsley, for garnish (optional)

How to Make Polish Sausage with Sauerkraut and Potatoes

Step 1: Cook the Sausage

  1. In a large skillet or Dutch oven, heat the olive oil (or butter) over medium heat.
  2. Add the sliced Polish sausage and cook for 5-6 minutes, stirring occasionally, until browned. Once browned, remove the sausage from the skillet and set aside.

Step 2: Sauté the Onion and Garlic

  1. In the same skillet, add the sliced onion and cook for 3-4 minutes until softened and translucent.
  2. Add the minced garlic and cook for an additional minute, stirring to combine.

Step 3: Cook the Potatoes

  1. Add the diced potatoes to the skillet along with a pinch of salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the potatoes are starting to become tender.

Step 4: Add Sauerkraut and Broth

  1. Add the drained and rinsed sauerkraut to the skillet with the potatoes, along with the chicken or vegetable broth and optional caraway seeds.
  2. Stir to combine, cover the skillet, and let the mixture simmer for 10-12 minutes, or until the potatoes are fully tender.

Step 5: Return the Sausage to the Skillet

  1. Return the browned sausage to the skillet and stir everything together. Cook for another 5 minutes, allowing the flavors to meld and the sausage to warm through.

Step 6: Serve

  1. Taste and adjust seasoning with salt and pepper as needed.
  2. Garnish with fresh parsley and serve immediately.

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