Polish Sausage, Sauerkraut, and Potatoes (Print version)
Smoky Polish sausage, tangy sauerkraut, and tender potatoes simmer together for a hearty one-pot dinner.
# Ingredients:
For the potatoes
01 -
1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1-inch chunks
02 -
1 teaspoon fine salt for the potato water
For the sausage and sauerkraut
03 -
1 tablespoon neutral oil
04 -
1 lb (450 g) smoked Polish sausage or kielbasa, sliced 1/2 inch thick
05 -
1 tablespoon unsalted butter
06 -
1 large yellow onion, thinly sliced
07 -
3 cups (about 680 g) sauerkraut, drained but not rinsed
08 -
1 cup (240 ml) low-sodium chicken broth
09 -
1 tablespoon brown sugar
10 -
1 teaspoon caraway seeds, optional
11 -
1/2 teaspoon black pepper
12 -
Salt, to taste
13 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Place the potato chunks in a saucepan, cover with cold water, and add 1 teaspoon salt. Bring to a boil and cook for 8-10 minutes, until just barely tender. Drain well.
02 -
Heat the oil in a large Dutch oven or deep skillet over medium-high heat. Add the sliced sausage and cook for 4-5 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
03 -
Reduce the heat to medium. Add the butter and sliced onion to the same pot. Cook for 4-5 minutes, scraping the bottom, until the onion is softened and lightly golden.
04 -
Stir in the drained sauerkraut, parboiled potatoes, chicken broth, brown sugar, caraway seeds if using, black pepper, and a small pinch of salt.
05 -
Cover and simmer over medium-low heat for 12-15 minutes, stirring gently once, until the potatoes are fully tender and the broth has reduced slightly.
06 -
Return the browned sausage to the pot and cook uncovered for 3-4 minutes, until hot. Taste for salt, sprinkle with parsley, and serve warm.
# Good to know:
01 -
For a sharper dish, leave the sauerkraut unrinsed.
02 -
For a milder dish, rinse half of the sauerkraut before adding it.
03 -
Best served hot with mustard or rye bread.