Polish Sausage, Sauerkraut, and Potatoes
Polish Sausage, Sauerkraut, and Potatoes is a hearty and flavorful dish that brings together simple yet classic ingredients to create a cozy, satisfying meal. It’s not heavy or overly complicated, but it has all the elements of comfort that make you feel warm inside.
Equipment
- Large skillet or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
- Colander (for draining sauerkraut, if needed)
- Pot or large saucepan (for pre-cooking potatoes)
Ingredients
- 1 1/2 pounds Polish sausage sliced
- 2 pounds Yukon Gold or red potatoes peeled and cut into chunks
- 1 large onion chopped
- 3 cloves garlic minced
- 24 ounces sauerkraut drained (and rinsed, if desired)
- 1-2 tablespoons butter or olive oil
- 1 teaspoon caraway seeds optional
- Salt and freshly ground black pepper to taste
- Fresh dill or parsley for garnish (optional)
Instructions
- Peel and cut the potatoes into chunks. Boil in salted water until just tender, about 10-15 minutes. Drain and set aside.
- In a large skillet or Dutch oven, heat butter or olive oil over medium heat. Brown the sliced Polish sausage for 5-7 minutes. Remove and set aside.
- In the same skillet, sauté the chopped onion until soft and translucent. Add minced garlic and cook for another minute.
- Add the drained sauerkraut to the skillet, stirring well. If using, sprinkle in caraway seeds.
- Return the sausage to the skillet along with the cooked potatoes. Season with salt and pepper, cover, and simmer for 15-20 minutes.
- Serve hot, garnished with fresh dill or parsley if desired.