Polish Sausage Krauters
Treat your taste buds to a hearty and comforting classic with Polish Sausage Krauters, a skillet recipe brimming with bold Eastern European flavors. This savory dish features golden, pan-fried russet potatoes, caramelized onions, and garlic expertly seasoned with dried thyme, salt, and pepper for a rustic herbaceous profile. Juicy, smoky Polish kielbasa takes center stage, adding rich, meaty depth, while fresh parsley provides a burst of brightness to the final presentation. Simmered with a splash of chicken broth or water, this one-pan wonder comes together in just an hour, perfect for busy weeknights or casual gatherings. Serve it hot with a side of crusty bread and tangy pickles to elevate your meal with authentic Polish flair. Keywords: Polish sausage recipe, krauters, skillet dinner, kielbasa and potatoes, easy Eastern European meals.
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Recipe Information
Ingredients
- 1 lb Polish sausage (kielbasa)
- 4 medium Russet potatoes
- 1 large White onion
- 3 pieces Garlic cloves
- 2 tbsp Fresh parsley
- 1 tsp Dried thyme
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter
- 2 tbsp Olive oil
- 0.5 cup Water or chicken broth
Instructions
Peel and dice the potatoes into 1-inch cubes and set them aside in a bowl of cold water to prevent browning.
Slice the Polish sausage into 1/2-inch-thick rounds. Peel and finely chop the onion and garlic.
Heat a large skillet over medium heat. Add the olive oil and butter, allowing it to melt and coat the pan evenly.
Add the sliced Polish sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned. Remove the sausage from the pan and set it aside on a plate.
Drain the potatoes and add them to the same skillet. Cook for about 10 minutes, stirring occasionally, until the edges of the potatoes are golden and slightly crispy.
Add the chopped onion and garlic to the skillet with the potatoes, cooking for another 5-6 minutes until the onion is soft and translucent.
Sprinkle the dried thyme, salt, and black pepper over the potato mixture. Stir well to coat everything evenly.
Return the cooked sausage to the skillet. Pour in the water or chicken broth, reduce the heat to low, and cover the skillet with a lid. Let the mixture simmer for 10-15 minutes, or until the potatoes are tender.
Remove the skillet from the heat and stir in the chopped parsley for a fresh herbal note.
Serve hot as a standalone dish or alongside crusty bread and pickles for a complete Polish-inspired meal.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 186.0 g | 68% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 22.2 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 296 mg | 23% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5205 mg | 111% | |
*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.
