Sauerkraut with Polish Sausage
Savor the comforting flavors of Eastern Europe with this hearty and satisfying recipe for Sauerkraut with Polish Sausage. Featuring tender slices of smoky kielbasa, tangy sauerkraut, and aromatic caraway seeds, this dish is brought to life with sweet hints of brown sugar and the richness of sautéed onions and garlic. Simmered in chicken broth for ultimate depth of flavor, this one-pot wonder is an easy and flavorful meal ready in under an hour. Perfect served on its own or paired with creamy mashed potatoes or crusty bread, this hearty combination of bold ingredients is a classic crowd-pleaser. A sprinkling of fresh parsley adds the perfect finishing touch to this rustic, soul-warming comfort food.
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Recipe Information
Ingredients
- 1 pound Polish sausage (kielbasa)
- 32 ounces Sauerkraut
- 1 medium Yellow onion
- 2 large Garlic cloves
- 1 teaspoon Caraway seeds
- 1 tablespoon Brown sugar
- 2 tablespoons Butter
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Slice the Polish sausage into 1/2-inch thick rounds and set aside.
Drain and rinse the sauerkraut to remove excess brine. Squeeze out any additional liquid and set aside.
Peel and finely chop the onion. Mince the garlic cloves.
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced Polish sausage to the skillet and cook for 5-7 minutes, stirring occasionally, until the sausage begins to brown slightly.
Stir in the sauerkraut, caraway seeds, and brown sugar, mixing well to combine.
Pour in the chicken broth and bring the mixture to a gentle simmer.
Season with salt and black pepper to taste, then reduce the heat to low.
Cover the skillet or Dutch oven with a lid and let the mixture cook for 25-30 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning as needed. Add a bit more broth if the mixture begins to dry out.
Once cooked, remove from heat and garnish with chopped fresh parsley, if desired. Serve hot on its own or alongside boiled potatoes or crusty bread.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.5 g | 203% | |
| Saturated Fat | 65.2 g | 326% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 316 mg | 105% | |
| Sodium | 11498 mg | 500% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 35.2 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 476 mg | 37% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2880 mg | 61% | |
*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.
