Polish Sausage, Sauerkraut And Potatoes

Step 2: Brown the Sausage

1. Heat a large skillet or sauté pan over medium heat.
2. Add 1 tablespoon of oil or butter.
3. Place the sausage slices in the pan and cook until they are browned on both sides (about 3-4 minutes per side). Browning develops a rich, smoky flavor.
4. Remove the sausage and set aside on a plate.

Step 3: Sauté Onions and Garlic

1. In the same skillet, add another tablespoon of oil or butter.
2. Add the sliced onions and cook until they are soft and golden, about 5 minutes.
3. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Cook the Potatoes

1. Push the onions to the side of the pan and add the potato chunks.
2. Season lightly with salt, pepper, and optional caraway seeds.
3. Cook the potatoes for 5 minutes, stirring occasionally, until they start to brown slightly.
4. Add the broth if you want a slightly softer, more tender potato texture.

Step 5: Combine with Sauerkraut and Sausage

1. Add the drained sauerkraut to the pan, stirring it gently to mix with the potatoes and onions.
2. Place the browned sausage slices on top.
3. Reduce the heat to medium-low, cover, and let it cook for 15-20 minutes. The flavors will meld, and the potatoes will finish cooking through.

Step 6: Final Touches

• Taste and adjust salt and pepper as needed.
• Sprinkle with freshly chopped parsley for a fresh, vibrant finish.

Step 7: Serve

• Serve hot as a main dish. It pairs wonderfully with mustard, rye bread, or a simple green salad.

Tips for Perfect Polish Sausage, Sauerkraut, and Potatoes

1. Use smoked sausage for the richest flavor. Traditional Kielbasa is ideal.
2. Don’t over-rinse sauerkraut—you want some tanginess to come through.
3. Optional vegetables: You can add sliced bell peppers, carrots, or apples for a sweet and savory twist.
4. Make it in one pan: This recipe works well in a large cast-iron skillet or Dutch oven for easy cleanup.

This dish is a perfect example of Eastern European comfort food: simple ingredients, bold flavors, and hearty textures that make it feel like a warm hug on a plate. Once you master this recipe, it will quickly become a weeknight favorite.

If you want, I can also make a visual step-by-step version with pictures for each stage, so it’s super easy to follow while cooking. That would look almost like a cooking guidebook.

Do you want me to do that?