Polish Sausage and Sauerkraut Casserole Kapusta
Discover comforting, old-world flavors with this hearty Polish Sausage and Sauerkraut Casserole Kapusta. This savory dish combines smoky Polish kielbasa, tangy sauerkraut, tender Yukon Gold potatoes, and aromatic spices like caraway seeds and smoked paprika, creating a rich and satisfying casserole perfect for any occasion. A balance of sweet brown sugar and creamy sour cream adds depth and smoothness to the dish, while the gentle bake in a flavorful chicken broth ensures every bite is packed with flavor. Easy to prepare and perfect for cold evenings, this traditional Polish-inspired recipe is an excellent choice for those craving a cozy, home-cooked meal. Serve it warm, garnished with fresh parsley, for an unforgettable family dinner that pays homage to classic Eastern European cuisine!
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Recipe Information
Ingredients
- 1 pound Polish sausage (kielbasa)
- 16 ounces Sauerkraut
- 3 medium Yukon Gold potatoes
- 1 large Yellow onion
- 2 large Garlic cloves
- 2 tablespoons Unsalted butter
- 1 teaspoon Caraway seeds
- 1 teaspoon Smoked paprika
- 1 tablespoon Brown sugar
- 1 cup Chicken broth
- 1 cup Sour cream
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the Polish sausage into 1/2-inch rounds and set aside.
Peel and dice the potatoes into small, bite-sized cubes. Place the cubes in a bowl of cold water to prevent browning.
Peel and thinly slice the onion. Mince the garlic cloves.
In a large skillet, melt the butter over medium heat. Add the sliced onion and garlic, and sauté for 3-4 minutes until they become soft and fragrant.
Stir in the caraway seeds and smoked paprika, cooking for an additional 1 minute to enhance their flavor.
Drain the sauerkraut and rinse it under cold water to reduce its saltiness, if desired. Add the sauerkraut to the skillet and mix well.
Drain the potatoes and add them to the skillet along with the brown sugar, chicken broth, salt, and black pepper. Stir gently to combine.
Bring the skillet mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together.
Spread half of the mixture into a large casserole dish. Layer the sliced Polish sausage evenly on top, and then spread the remaining sauerkraut and potato mixture over the sausage.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are fork-tender and the top is slightly golden.
Remove from the oven and let the casserole cool for 5 minutes. Stir in the sour cream for added creaminess.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 88.0 g | 440% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 390 mg | 130% | |
| Sodium | 8885 mg | 386% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 53.0 g | ||
| Protein | 76.4 g | 153% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 760 mg | 58% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 4330 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
