Kitchen Equipment Needed
- Large skillet or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Lid for the skillet (to cover and simmer)
Storage and Reheating Tips
This dish stores beautifully, making it perfect for leftovers or meal prep. Simply transfer any leftovers to an airtight container and refrigerate for up to 3 days.
To reheat, place the sausage, sauerkraut, and potatoes in a skillet and warm over medium heat, adding a splash of broth or water to keep everything moist. Alternatively, you can reheat in the microwave until warmed through.
Tips for the Perfect Polish Sausage with Sauerkraut and Potatoes
- Rinse the sauerkraut: Draining and rinsing the sauerkraut helps to tone down its acidity. If you prefer a stronger tang, you can skip rinsing.
- Cut the potatoes evenly: Dicing the potatoes into even-sized pieces ensures they cook evenly and at the same time.
- Caraway seeds: Adding caraway seeds gives the dish a distinctive flavor that complements the sauerkraut. If you’re not a fan, you can leave them out.
- Use smoked sausage: Kielbasa, a smoked Polish sausage, works best in this recipe. You can also use other smoked sausages like andouille or bratwurst.
Variations and Substitutes
- Add vegetables: Incorporate other vegetables like carrots, cabbage, or bell peppers for added color and nutrition.
- Use sweet potatoes: Swap out regular potatoes for sweet potatoes if you want a touch of sweetness to contrast the tangy sauerkraut.
- Different sausage options: While Polish kielbasa is traditional, feel free to experiment with other types of sausage like bratwurst, turkey sausage, or even vegan sausage for a lighter or meatless option.
- Spicy twist: Add red pepper flakes or serve with spicy mustard for an extra kick of heat.