Hey y'all! If you're craving a cozy, hearty dinner that’s bursting with savory flavor, this Polish sausage, sauerkraut and potatoes recipe is an absolute winner. With smoky sausage, tangy sauerkraut, and tender potatoes all simmered together, it's the kind of comfort food that fills the house with irresistible aromas and brings everyone to the table. Whether you're feeding a hungry crowd, looking for an easy weeknight meal, or reminiscing about family traditions, this one-pot wonder has you covered. Let’s get cooking!
Why You'll Love This Polish Sausage, Sauerkraut and Potatoes Recipe
- Quick and easy—ready in just over an hour with minimal prep.
- One-pot meal for easy cleanup, perfect for busy weeknights.
- Deep, satisfying flavors from smoked sausage and briny sauerkraut.
- Customizable with your favorite sausage and potatoes.
- Great for meal prep—tastes even better the next day!
Polish Sausage, Sauerkraut and Potatoes Ingredients
- 1½ pounds smoked Polish sausage (kielbasa), sliced into ½-inch rounds
- 1½ pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 2 cups sauerkraut, drained (but not rinsed)
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 teaspoon caraway seeds (optional but authentic!)
- ½ teaspoon ground black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How to Make Polish Sausage, Sauerkraut and Potatoes: Step-by-Step Directions
Step 1: Sauté the Sausage and Onion
In a large Dutch oven or heavy pot, melt the butter over medium heat. Add the sliced Polish sausage and brown for 4-5 minutes, stirring occasionally, until it has a slight crisp. Add the sliced onions and sauté for another 3-4 minutes until they’re soft and translucent.
Step 2: Add Garlic, Potatoes, and Sauerkraut
Stir in the minced garlic and cook for 1 minute until fragrant. Add the potato chunks, drained sauerkraut, caraway seeds (if using), and black pepper. Pour in the chicken broth and stir well to combine all the ingredients.
Step 3: Simmer and Cook
Bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the potatoes are tender when pierced with a fork. Stir halfway through and check seasoning, adding salt if needed.
Step 4: Serve and Garnish
Sprinkle with freshly chopped parsley just before serving. Enjoy your piping hot Polish sausage, sauerkraut and potatoes straight from the pot or transfer to serving bowls!
Notes for Perfect Polish Sausage, Sauerkraut and Potatoes
- Use high-quality kielbasa for the richest flavor—find tips at The Spruce Eats.
- If you prefer less tang, rinse your sauerkraut briefly before adding it to the pot.
- For a hands-off approach, this recipe can also be made in a slow cooker—see instructions at Simply Recipes.
Variations: Creative Twists on Polish Sausage, Sauerkraut and Potatoes
- Spicy Kick: Stir in 1 teaspoon smoked paprika and a pinch of red pepper flakes for heat.
- Vegetarian Version: Use plant-based sausage and swap chicken broth for vegetable broth.
- Apple Twist: Add 1 diced tart apple with the potatoes for sweet-tart contrast.
Required Equipment
- Large Dutch oven or heavy-bottomed pot (at least 5-quart)
- Chef’s knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Storage Instructions for Polish Sausage, Sauerkraut and Potatoes
Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave. This dish also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
Serving Recommendations & Pairings
- Serve with crusty rye bread or homemade biscuits to soak up the savory juices.
- Pair with a crisp lager or a light white wine like Riesling.
- Round out the meal with a simple cucumber salad or steamed green beans.
Pro Tips for the Best Polish Sausage, Sauerkraut and Potatoes
- For extra depth of flavor, brown the sausage well before adding other ingredients—see sausage browning tips at Serious Eats.
- Don’t overcook the potatoes—check for doneness at the 30-minute mark.
- Letting the dish sit for 15 minutes before serving allows the flavors to meld beautifully.
FAQ: Polish Sausage, Sauerkraut and Potatoes
- Can I use different sausages?
- Absolutely! Any smoked sausage or even bratwurst will work—just adjust seasoning as needed.
- What kind of potatoes work best?
- Yukon Gold or red potatoes hold their shape and become buttery-tender, but russets can be used in a pinch.
- Can this be made ahead of time?
- Yes, it reheats beautifully and the flavors deepen overnight—perfect for meal prep!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 6
Ingredients
- 1 lb (450 g) Polish smoked sausage, sliced
- 3 cups sauerkraut, drained and rinsed
- 4 medium potatoes, peeled and cut into chunks
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 3 minutes.
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2Add the minced garlic and sliced Polish sausage. Cook for another 3-4 minutes until the sausage is lightly browned.
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3Stir in the potatoes, sauerkraut, and caraway seeds (if using). Pour in the chicken broth and mix well.
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4Bring the mixture to a simmer. Cover and cook on low heat for 35-40 minutes, or until the potatoes are tender.
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5Season with salt and pepper to taste. Serve hot and enjoy.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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