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Savory Polish Sausage and Sauerkraut Recipe with Baby Potatoes

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A cozy, hearty dish featuring smoky Polish sausage, tangy sauerkraut, and tender baby potatoes cooked together for a flavorful and comforting meal perfect for family dinners.

Ingredients

Scale
  • 1 pound (450g) Polish sausage (kielbasa), sliced into ½-inch rounds
  • 2 cups (about 500g) sauerkraut, drained but not rinsed
  • 1.5 pounds (700g) baby potatoes, halved or quartered if large (Yukon Gold or red baby potatoes recommended)
  • 1 medium yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil or vegetable oil
  • 1 teaspoon caraway seeds (optional)
  • ½ cup (120 ml) chicken broth or water
  • Salt and black pepper to taste
  • A handful fresh parsley, chopped for garnish

Instructions

  1. Slice the Polish sausage into ½-inch rounds. Halve or quarter the baby potatoes depending on their size. Thinly slice the onion and mince the garlic. (About 10 minutes prep)
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook, stirring occasionally, until edges brown nicely, about 5-7 minutes.
  3. Add the sliced onion and minced garlic to the skillet with the sausage. Sauté for 3-4 minutes until onions soften and turn translucent.
  4. Stir in the halved baby potatoes and sprinkle caraway seeds evenly. Cook for 2 minutes to start softening the potatoes.
  5. Spread the sauerkraut evenly over the sausage and potatoes without stirring too much to allow it to steam.
  6. Pour ½ cup chicken broth or water over everything. Cover the skillet with a lid or foil. Reduce heat to medium-low and cook for about 20 minutes, stirring gently once or twice, until potatoes are fork-tender and liquid mostly absorbed.
  7. Taste and season with salt and black pepper as needed. Stir in chopped fresh parsley. Cook uncovered for another 2-3 minutes to reduce excess liquid if desired.
  8. Serve hot, optionally with crusty bread or a crisp green salad.

Notes

Brown the sausage well for smoky depth. Use a lid to steam potatoes evenly. Avoid stirring sauerkraut too much to prevent mushiness. Caraway seeds add authentic flavor; fennel seeds can substitute. Fresh parsley adds a bright finish. For a lighter option, swap sausage with turkey sausage or smoked tofu for vegetarian version. Slow cooker method available.

Nutrition

Keywords: Polish sausage, sauerkraut, baby potatoes, kielbasa, comfort food, one-pan meal, easy dinner, Eastern European recipe

Find it online: https://yumnode.com/savory-polish-sausage-and-sauerkraut-recipe-with-baby-potatoes-easy-and-perfect-meal/