hearty, comforting Polish Sausage with Sauerkraut and Potatoes recipe — the kind that fills your kitchen with amazing aroma and warms you right up! 🥔🥬🌭
🇵🇱 Polish Sausage, Sauerkraut, and Potatoes
Ingredients:
1½ lbs (about 700g) Polish sausage (kielbasa), sliced into 1-inch pieces
1 lb (450g) baby potatoes (or russet potatoes, cut into chunks)
1 (16 oz / 450g) jar sauerkraut, drained but not rinsed
1 medium onion, sliced
2 cloves garlic, minced
2 tbsp butter (or olive oil)
½ cup chicken broth (or water)
½ tsp caraway seeds (optional, but traditional)
½ tsp smoked paprika
Salt and black pepper, to taste
Optional garnish: fresh parsley or a sprinkle of paprika
🥘 Instructions:
Oven-Baked Method (Most Flavorful)
Preheat oven:
To 400°F (200°C).
Prepare the mixture:
In a large bowl, combine sliced sausage, potatoes, sauerkraut, onion, and garlic.
Add melted butter, chicken broth, caraway seeds (if using), smoked paprika, salt, and pepper. Toss everything until well coated.
Bake:
Spread evenly in a large baking dish or roasting pan.
Cover with foil and bake for 45 minutes.
Remove foil, stir, and bake uncovered for another 15–20 minutes, until the potatoes are tender and lightly golden.
Serve:
Garnish with chopped parsley and serve hot with a slice of rye bread or mustard on the side.
🧑🍳 Slow Cooker Option:
Add potatoes, sauerkraut, onion, garlic, sausage, butter, and seasonings to your slow cooker.
Pour in chicken broth.
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until potatoes are tender.
Stir gently before serving.
🍽️ Serving Tips:
Delicious with Dijon or spicy mustard.
Add a spoon of sour cream on the side for a creamy contrast.
Serve with rye bread or pierogi for a full Polish-inspired meal.