Why You’ll Love This Recipe

Polish Sausage, Sauerkraut, and Potatoes is a hearty, rustic dish that brings together savory smoked kielbasa, tangy sauerkraut, and tender potatoes in a comforting, one-pan meal. Popular in Eastern European households, this recipe is simple to prepare and perfect for busy weeknights or cozy family dinners. The balance of smoky, sour, and starchy flavors creates a delicious and satisfying dish that’s hard to resist.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Polish sausage (kielbasa)sauerkraut (drained and rinsed slightly)potatoes (Yukon gold or red)oniongarlicolive oilcaraway seeds (optional)black pepperpaprika (optional)chicken or vegetable broth

directions

Preheat your oven to 375°F (190°C) or set a large skillet over medium heat if cooking on the stovetop.

Slice the sausage into rounds and cut the potatoes into bite-sized chunks.

In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add sliced onions and garlic, sautéing until soft and fragrant.

Add the sausage slices and cook until browned on both sides.

Stir in the potatoes and cook for 5-7 minutes, allowing them to get a bit of color.

Add the sauerkraut, caraway seeds (if using), paprika, and black pepper. Stir to combine everything well.

Pour in a small amount of broth to keep everything moist and to deglaze the pan.

Cover the skillet with a lid or foil and bake in the oven for 40-45 minutes, or until potatoes are fork-tender. If cooking on the stovetop, cover and simmer on low for about 30 minutes, stirring occasionally.

Remove the lid and cook uncovered for another 5-10 minutes to allow any excess liquid to evaporate and let the edges crisp slightly.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesCooking time: 45-50 minutesTotal time: 1 hour

Variations

Use sweet potatoes or baby potatoes for a twist in flavor and texture.

Add sliced apples or a touch of brown sugar for a sweet-savory contrast.

Use spicy kielbasa for added heat.

Include bell peppers or shredded cabbage for extra vegetables.

Try it in a slow cooker—just combine all ingredients and cook on low for 6-7 hours.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a skillet over medium heat or microwave until warmed through.You can also freeze this dish for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

What kind of sauerkraut should I use?

Use refrigerated sauerkraut for the freshest flavor, and rinse it lightly if it’s too sour for your taste.

Do I need to peel the potatoes?

No, especially if using thin-skinned varieties like red or Yukon gold potatoes.

Can I use another type of sausage?

Yes, but smoked Polish kielbasa offers the most authentic flavor.

Is this dish gluten-free?

Yes, as long as your sausage and broth are gluten-free.

Can I make it vegetarian?

You can substitute the sausage with plant-based smoked sausage and use vegetable broth.

Should I rinse the sauerkraut?

It’s optional. Rinsing will reduce the sourness if preferred.

Can I prepare it ahead of time?

Yes, you can assemble it a day in advance and bake when ready to serve.

Does this work as a one-pot meal?

Absolutely, it’s designed to be cooked in one pot for ease and minimal cleanup.

What herbs go well with this dish?

Fresh dill or parsley can be sprinkled on top before serving.

Can I use canned sauerkraut?

Yes, just be sure to drain and rinse it before use.

Conclusion

Polish Sausage, Sauerkraut, and Potatoes is a classic comfort food dish packed with rich, savory flavors and simple ingredients. Whether served for a casual dinner or made ahead for meal prep, it’s a reliable recipe that delivers warmth and satisfaction every time. Easy to adapt and hard to mess up, it’s a dish worth keeping in your regular rotation.