Polish Sausage, Sauerkraut, and Potatoes

Here’s a classic, hearty recipe for Polish Sausage with Sauerkraut and Potatoes 🍽️—easy, comforting, and full of flavor.

Polish Sausage, Sauerkraut, and Potatoes

Ingredients

• 1 lb Polish sausage (kielbasa), sliced into ½-inch pieces

• 4 cups sauerkraut, drained and rinsed (optional to reduce sourness)

• 4 medium potatoes, peeled and cut into chunks

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 1 cup chicken or beef broth

• 1–2 tbsp olive oil or butter

• 1 tsp caraway seeds (optional, traditional flavor)

• Salt and pepper, to taste

• Fresh parsley, for garnish (optional)

Instructions

1. Cook the potatoes

1. Boil potato chunks in salted water until fork-tender (10–15 minutes).

2. Drain and set aside.

2. Cook the sausage

1. Heat oil or butter in a large skillet over medium heat.

2. Add sliced sausage and cook until lightly browned. Remove and set aside.

3. Sauté vegetables

1. In the same skillet, add onion and garlic; sauté 3–4 minutes until soft.

2. Add sauerkraut and caraway seeds; stir to combine.

4. Combine everything

1. Return sausage to the skillet.

2. Add potatoes and broth; stir gently to combine.

3. Simmer 5–10 minutes to heat through and allow flavors to meld.

5. Serve

1. Adjust salt and pepper to taste.

2. Garnish with fresh parsley if desired.

3. Serve hot, straight from the skillet.

Tips

• For less tang, rinse the sauerkraut well before cooking.

• Can also bake in the oven: Combine all ingredients in a casserole dish, cover, and bake at 350°F for 25–30 minutes.

• Add carrots or bell peppers for extra color and sweetness.

If you want, I can also give a one-pot slow-cooker version of this dish where the sausage, sauerkraut, and potatoes cook together all day for extra flavor and minimal cleanup.