Polish Sausage Sauerkraut and Potatoes

Let’s Cook!

Get Started:

1. Preheat oven to 400°F (200°C).
2. Heat olive oil or butter in a large oven-safe skillet or baking dish over medium heat.

Cook the Sausage and Onions:

1. Add sausage and cook for 4-5 minutes, until browned.
2. Add onion and garlic; cook until onion is soft (3-4 minutes).

Add Potatoes and Sauerkraut:

1. Add potatoes, and stir to combine.
2. Season with paprika, pepper, and caraway seeds (if using).
3. Stir in drained sauerkraut.

Bake to Perfection:

1. Bake for 25-30 minutes, or until potatoes are tender. Stir halfway through.

Serve & Enjoy!

• Let cool slightly before serving.
• Garnish with parsley (optional) and serve warm with crusty bread or a salad.

Cooking Tips

• Potato Size: Baby potatoes are ideal, but you can use russets or Yukon Golds – just cut them into small, even pieces.
• Sauerkraut: Drain well! For a milder flavor, rinse before adding.
• Skillet/Dish: No oven-safe skillet? Use a baking dish.

Recipe Variations

Kielbasa and Cabbage Skillet:

• Replace sauerkraut with 2 cups chopped cabbage. Add with potatoes and cook until tender.

Spicy Sausage and Potatoes:

• Add 1/2 teaspoon red pepper flakes or use spicy Polish sausage.

Apple & Sauerkraut:

• Add 1 peeled, sliced apple with the sauerkraut for a sweet and tangy twist.

Frequently Asked Questions

Can I Make This Ahead?

Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop.

Can I Use Fresh Sausage?

Yes, but cook it longer to ensure it’s fully cooked before adding other ingredients.

How Do I Store Leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently.

What Goes Well With This?

Crusty bread, a green salad, roasted vegetables, or a dollop of sour cream are all delicious options.

This Polish Sausage, Sauerkraut, and Potatoes recipe is a true comfort food classic. Enjoy!