Polish Sausage with Sauerkraut and Potatoes Recipe

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I grew up with the comforting aroma of Polish sausage simmering on the stove, mingling with the tang of sauerkraut and the earthy scent of potatoes. It’s a dish that always brings me back to my grandmother’s kitchen—where everything was made with love, and meals were about gathering together. This Polish Sausage with Sauerkraut and Potatoes recipe is one I’ve returned to time and time again, especially during chilly evenings when I need something hearty, rustic, and deeply satisfying.

What I love about this dish is its simplicity. There’s no need for fancy ingredients or elaborate techniques. It’s humble food—just a few well-chosen components cooked together until their flavors meld beautifully. The sausage brings richness, the sauerkraut adds tang, and the potatoes give it that perfect bite of comfort. Whether you’re cooking for your family or looking for an easy one-pot dinner, this recipe checks every box.

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Why You’ll Love This Polish Sausage with Sauerkraut and Potatoes Recipe

This dish hits all the right notes—flavorful, filling, and budget-friendly. It’s perfect for weeknights when you need something easy, but it’s also nostalgic and comforting enough for special occasions or family get-togethers.
You’ll love the balance of smoky sausage, tangy kraut, and tender potatoes—all cooked in one pot for easy cleanup. Plus, it’s naturally gluten-free and can be adapted to fit various dietary needs.

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What Kind of Sausage Should I Use for Polish Sausage with Sauerkraut and Potatoes?

The best choice is authentic Polish kielbasa—smoked and garlicky, with a firm texture that holds up beautifully during cooking. I usually go for a pork-based kielbasa, but there are beef or turkey versions that work well too. Make sure it’s fully cooked (most store-bought kielbasa is), so it only needs to be reheated and browned to release its full flavor. If you’re lucky enough to have a local butcher who makes fresh kielbasa, that’s even better!

Some people like to slice the sausage into rounds before cooking, while others prefer to keep the links whole and cut them afterward. Either method works—just don’t skip the browning step, which adds an extra layer of savory flavor.

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Options for Substitutions

If you’re out of a specific ingredient or need to make a few swaps, here are some helpful ideas:

• Sausage Swap: No kielbasa? You can use smoked sausage, bratwurst, or even andouille for a spicier twist.
• Potatoes: Yukon golds are my go-to for their buttery texture, but red potatoes or even baby potatoes are excellent alternatives.
• Sauerkraut: If you’re not a fan of strong sauerkraut, try rinsing it first to tone down the acidity—or use a milder variety like Bavarian-style kraut, which is slightly sweet.
• Add-ins: For a boost of flavor and nutrition, toss in sliced onions, caraway seeds, or even diced apples for a hint of sweetness.

These substitutions let you tweak the dish to fit your pantry and preferences without losing the comforting essence of the original recipe.

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Ingredients for This Polish Sausage with Sauerkraut and Potatoes Recipe

Polish Kielbasa Sausage
The star of the dish. It brings rich, smoky, garlicky flavor that ties everything together.

Sauerkraut
Provides a bright, tangy contrast to the sausage and potatoes. It also helps tenderize the dish as it simmers.

Potatoes
Yukon gold or red potatoes are best—they hold their shape well and absorb all the savory juices.

Onion
Adds a layer of sweetness and depth, especially when sautéed until soft and golden.

Garlic
A couple of cloves are enough to round out the flavor and complement the sausage.

Butter or Oil
Used to brown the sausage and sauté the onion. It gives the dish a luscious base.

Black Pepper
For seasoning. It enhances the natural flavors without overpowering the dish.

Optional: Caraway Seeds or Bay Leaf
Traditional in many Eastern European recipes, they give the dish an earthy, herby kick if you want a more old-world touch.

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Step 1: Brown the Sausage

Start by slicing the Polish kielbasa into thick rounds. In a large skillet or Dutch oven, heat a bit of butter or oil over medium heat. Add the sausage slices and cook until they’re browned on both sides. This step adds a deep, smoky flavor base to the entire dish.

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Step 2: Sauté the Onion and Garlic

Once the sausage is browned, remove it and set it aside. In the same pan, add diced onions and sauté them until they turn translucent and start to caramelize—about 5 minutes. Add minced garlic and cook for another 30 seconds, just until fragrant.

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Step 3: Add Potatoes and Sauerkraut

Peel and cube your potatoes (or leave the skin on for a rustic feel). Add them to the pan with the sautéed onions. Stir in the sauerkraut—juice and all—unless you prefer a milder flavor, in which case you can give it a quick rinse first.

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Step 4: Combine and Simmer

Return the browned sausage to the pan. Add black pepper and, if using, caraway seeds or a bay leaf. Pour in about ½ cup of water or broth to help everything steam. Cover with a lid and let it simmer gently over low heat for 30–40 minutes, or until the potatoes are tender.

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Step 5: Finish and Serve

Taste and adjust seasoning if needed. You may want to add a touch more black pepper or a dab of butter before serving. Serve hot, straight from the pan for a cozy, satisfying meal.

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How Long to Cook the Polish Sausage with Sauerkraut and Potatoes

From start to finish, this dish takes about 45 to 50 minutes:

• Browning the sausage: 5–7 minutes
• Sautéing onion and garlic: 5 minutes
• Simmering with potatoes and sauerkraut: 30–40 minutes

You’ll know it’s ready when the potatoes are fork-tender and have soaked up all the savory juices, and the sauerkraut is soft but still has a slight bite.

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Tips for Perfect Polish Sausage with Sauerkraut and Potatoes

• Don’t skip browning the sausage – it adds depth and boosts the overall flavor of the dish.
• Use waxy potatoes like Yukon golds or red potatoes—they hold up better and don’t fall apart during simmering.
• Keep the sauerkraut juice if you like a bolder, tangier flavor. For a milder version, rinse it under cold water before adding.
• Add a splash of broth or water to help everything cook evenly and prevent sticking.
• Cover while simmering to keep moisture in and speed up cooking time.
• Let it rest for a few minutes after cooking—this gives the flavors time to meld even more.

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Watch Out for These Mistakes While Cooking

• Overcooking the potatoes: If they’re cut too small or cooked too long, they’ll turn mushy and disappear into the sauerkraut.
• Skipping the browning step: Browning the kielbasa brings out its smoky flavor and adds color. Don’t rush this part.
• Using dry sauerkraut: Be sure your kraut has enough moisture, or the dish can turn out too dry. A little kraut juice or broth goes a long way.
• Not tasting before serving: Sauerkraut and sausage are both salty, so taste before adding any extra salt.
• Cooking over high heat: Low and slow gives the best texture and lets the flavors blend beautifully.

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What to Serve With Polish Sausage with Sauerkraut and Potatoes?

1. Rye Bread or Pumpernickel

A thick slice of hearty bread is perfect for soaking up all the juices on your plate.

2. German Mustard or Horseradish Sauce

These sharp, zesty condiments cut through the richness of the sausage.

3. Cucumber Salad

A cool and crunchy side helps balance the dish—try it with dill and sour cream.

4. Roasted Carrots or Beets

Their natural sweetness complements the tang of sauerkraut beautifully.

5. Apple Sauce or Sautéed Apples

A sweet contrast to the savory and sour tones of the main dish—classic Eastern European pairing.

6. Pickles or Pickled Vegetables

If you like it extra tangy, a side of crunchy pickles is always welcome.

7. Cold Beer or Apple Cider

Not a side, but worth mentioning—both drinks pair wonderfully with this dish.

8. A Light Green Salad

If you want to keep things fresh, a simple salad with vinaigrette works really well.

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Storage Instructions

This dish stores wonderfully, making it ideal for meal prep or leftovers.

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen as it sits, making the leftovers even tastier.
• Freezer: You can freeze the cooled dish for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
• Reheating: Add a splash of water or broth when reheating to loosen it up and keep it from drying out.

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Estimated Nutrition

Serving Size: 1 generous bowl (about 1/4 of the recipe)
Note: These values may vary based on specific ingredients used.

• Calories: ~420
• Protein: 16g
• Carbohydrates: 32g
• Fiber: 5g
• Fat: 25g
• Saturated Fat: 9g
• Unsaturated Fat: 14g
• Cholesterol: 50mg
• Sodium: 1050mg
• Sugar: 3g

This dish is naturally gluten-free and can be made lower in fat by using turkey kielbasa or reducing the butter/oil.

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Frequently Asked Questions

Can I make this recipe in a slow cooker?

Yes! Just brown the sausage and sauté the onions first, then transfer everything to a slow cooker. Cook on low for 6–7 hours or high for 3–4 hours until the potatoes are tender.

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Do I need to rinse the sauerkraut?

That depends on your taste. If you like a strong, tangy flavor, keep the juice. For a milder taste, rinse it briefly under cold water before using.

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Can I use raw sausage instead of smoked kielbasa?

You can, but make sure to cook it thoroughly before adding it to the dish. Smoked sausage is easier and adds more flavor from the start.

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What type of potatoes work best?

Yukon golds or red potatoes are ideal. They hold their shape well and don’t get mushy after simmering.

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Is this dish spicy?

Not at all. It’s savory and tangy, but not spicy. If you want some heat, try adding a pinch of crushed red pepper flakes or using a spicy sausage.

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Can I make this recipe vegetarian?

You can try using plant-based sausage and adding extra vegetables like mushrooms or cabbage for richness. Just keep an eye on seasoning and texture.

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How do I make this dish more filling?

It’s already quite hearty, but you can add cooked white beans or serve it with a fried egg on top for extra protein.

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Can I prepare this ahead of time?

Yes! It actually tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat gently when ready to serve.

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Conclusion

This Polish Sausage with Sauerkraut and Potatoes recipe is the kind of meal that warms you from the inside out. It’s a nod to old-world comfort food—simple, honest, and full of heart. Whether you’re craving a cozy weeknight dinner or a nostalgic trip to your roots, this dish delivers every time. With just a few basic ingredients and a little simmer time, you’ll have something truly satisfying on your table. Give it a try—I promise, it’s going to become a staple in your kitchen just like it is in mine.

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