Polish Sausage Sauerkraut
Savor the comforting flavors of Eastern Europe with this hearty Polish Sausage Sauerkraut recipe. A perfect blend of smoky kielbasa and tangy sauerkraut, this dish is elevated with sautéed onions, garlic, and a hint of caraway for an optional aromatic twist. Simmered to perfection in a rich chicken broth with a touch of brown sugar to balance the tang, this one-pot wonder comes together in just over an hour, making it ideal for weeknight dinners or cozy family meals. Serve it hot with boiled potatoes, crusty rye bread, or a fresh green salad for a complete and satisfying plate. Whether you're celebrating your Polish heritage or simply exploring new cuisines, this recipe is guaranteed to deliver bold, comforting flavors with every bite. Keywords: Polish sausage recipe, sauerkraut and kielbasa, traditional Polish food, easy one-pot dinner, comfort food recipe.
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Recipe Information
Ingredients
- 1 pound Polish sausage (kielbasa)
- 32 ounces Sauerkraut
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 2 tablespoons Butter
- 1 cup Chicken broth
- 1 teaspoon Caraway seeds (optional)
- 1 tablespoon Brown sugar
- 1 Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by slicing the Polish sausage into 1/2-inch thick rounds. Set aside.
Drain the sauerkraut well to remove excess brine. If desired, rinse it under cold water for a milder flavor, then drain again.
Peel and finely chop the onion. Mince the garlic cloves.
Heat a large skillet or Dutch oven over medium heat. Add the butter and allow it to melt.
Add the chopped onion to the skillet and sauté for 3-5 minutes, until translucent.
Stir in the minced garlic and sauté for an additional minute until aromatic.
Add the sliced sausage to the skillet. Cook for 5-7 minutes, stirring occasionally, until the sausage is lightly browned.
Lower the heat slightly and stir in the sauerkraut. Mix well to combine.
Pour in the chicken broth, and add the caraway seeds (if using), brown sugar, bay leaf, salt, and pepper. Stir well.
Cover the skillet or Dutch oven with a lid and let the mixture simmer on low heat for 30-35 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning if needed. Remove the bay leaf before serving.
Serve hot as a main dish alongside boiled potatoes, rye bread, or a crisp green salad.
Nutrition Facts
Calories |
1814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 12383 mg | 538% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 42.4 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 530 mg | 41% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 3193 mg | 68% | |
*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.
