Of course! Polish Sausage, Sauerkraut, and Potatoes is a classic, hearty comfort food dish. It’s incredibly simple, satisfying, and fills the kitchen with an amazing aroma.
Here are a few ways to make it, from a traditional stovetop/oven method to an easy slow cooker version.
Classic Skillet & Oven Method
This method gives the potatoes a nice roast and the sausages a beautiful color.
Ingredients:
· 1 lb (450g) Polish Kielbasa sausage, sliced into 1-inch rounds
· 1.5 lbs (700g) potatoes (Yukon Gold or red potatoes are best), cut into 1-inch chunks
· 1 (32 oz) jar or bag of sauerkraut, drained and rinsed* (See Note below)
· 1 medium onion, sliced
· 2 cloves garlic, minced
· 1 tablespoon caraway seeds (optional, but traditional)
· 1 cup chicken or vegetable broth
· 2 tablespoons olive oil or vegetable oil
· Salt and black pepper to taste
· Optional: 1 apple, peeled and grated, or 1 tbsp brown sugar (to balance acidity)
Note: Rinsing sauerkraut makes it milder. For a more tangy flavor, do not rinse it.
Instructions:
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Brown the Sausage: In a large, oven-safe skillet (like cast iron), heat 1 tablespoon of oil over medium-high heat. Add the sliced kielbasa and cook until browned on both sides (about 5-7 minutes). Remove the sausage from the skillet and set aside.
- Sauté Aromatics: In the same skillet, add the remaining oil. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and caraway seeds and cook for one more minute until fragrant.
- Combine Ingredients: Add the drained and rinsed sauerkraut to the skillet, spreading it evenly. Scatter the cubed potatoes over the sauerkraut. Pour the chicken broth over everything. Season with a few grinds of black pepper. (Be careful with salt, as the broth and kielbasa are already salty.)
- Bake: Cover the skillet tightly with a lid or foil and place it in the preheated oven. Bake for 30 minutes.
- Add Sausage & Finish: Remove the skillet from the oven, uncover, and stir in the browned kielbasa. Return to the oven, uncovered, for another 15-20 minutes, or until the potatoes are tender and the top is starting to get slightly crispy.
- Serve: Serve hot, garnished with fresh parsley if desired. Excellent with a side of spicy brown mustard or horseradish.
Easy Slow Cooker Method
Perfect for a hands-off dinner that’s ready when you get home.
Ingredients:
· 1 lb Polish Kielbasa, sliced
· 1.5 lbs potatoes, cut into 1-inch chunks
· 1 (32 oz) bag sauerkraut, drained and rinsed
· 1 onion, sliced
· 1 tsp caraway seeds
· 1/2 cup chicken broth
· (Optional) 1 grated apple or 1 tbsp brown sugar
Instructions:
- Brown the Sausage (Optional but recommended): For the best flavor, brown the sliced kielbasa in a skillet before adding it to the slow cooker.
- Layer Everything: In your slow cooker, combine the potatoes, onion, sauerkraut, caraway seeds, and optional apple. Pour the broth over the top.
- Top with Sausage: Place the browned kielbasa on top.
- Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.
- Serve: Give everything a gentle stir before serving.
One-Pan Roasting Method
For those who love crispy, roasted potatoes and sausage.
Instructions:
- Preheat Oven: Preheat oven to 400°F (200°C).
- Prepare Pan: On a large, rimmed baking sheet, toss the cubed potatoes and sliced onions with olive oil, salt, and pepper.
- Initial Roast: Spread in an even layer and roast for 20 minutes.
- Add Remaining Ingredients: Remove the pan from the oven. Push the potatoes and onions to one side. Add the drained sauerkraut to the other side and drizzle with a little broth or oil. Add the sliced kielbasa to the pan, nestling it in.
- Finish Roasting: Return the pan to the oven for another 15-20 minutes, until the potatoes are tender and the kielbasa is heated through and browned.
Tips for the Perfect Dish
· The Sausage: Use a good quality Polish Kielbasa (like Polska Kielbasa). It’s typically pre-cooked (smoked), so you’re just heating it through and browning it.
· Rinsing Sauerkraut: This is key for controlling the sourness. Rinse it thoroughly under cold water if you prefer a milder taste. For a more potent, traditional flavor, skip the rinse.
· The Apple/Brown Sugar: Adding a little sweetness is a classic way to balance the tangy sauerkraut and rich sausage. It doesn’t make the dish sweet, just more well-rounded.
· Caraway Seeds: This is the signature spice for sauerkraut dishes. If you’ve never used them, give them a try! They have a distinct, slightly anise-like flavor.
Enjoy this delicious, comforting, and easy-to-make classic