This hearty Polish-inspired dish combines the rich flavors of smoked kielbasa with tangy sauerkraut and tender potatoes, creating a perfect comfort meal that’s both satisfying and simple to prepare. It’s the kind of recipe that fills your kitchen with mouthwatering aromas while it cooks.
Drawing from traditional Eastern European cuisine, this one-pot wonder delivers a beautiful balance of savory, smoky, and tart flavors that have been delighting families for generations.
Why You’ll Love This
- One-pot meal means minimal cleanup
- Budget-friendly ingredients that are easily available
- Perfect for busy weeknights – ready in under an hour
- Leftovers taste even better the next day
- Naturally gluten-free when using traditional kielbasa
Ingredients
- 5-6 Medium gold potatoes cut into large chunks
- 16 oz. Sauerkraut
- 1 ½ lb. Polish sausage cut into large pieces
- ½ C. Chicken broth
- 1 tsp. Caraway seeds
- 1 Bay leaf
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat
- Add onions and cook until softened, about 5 minutes
- Add sliced kielbasa and brown for 5 minutes
- Stir in potatoes, sauerkraut, caraway seeds, and chicken broth
- Bring to a boil, then reduce heat and simmer covered for 25 minutes
- Season with salt and pepper to taste
- Cook uncovered for an additional 5 minutes if mixture is too wet
Tips & Variations
- Rinse sauerkraut before using if you prefer a milder flavor
- Add diced apple for a touch of sweetness
- Substitute regular potatoes with sweet potatoes for variety
- Add sliced carrots or bell peppers for extra vegetables
- Use beer instead of chicken broth for a deeper flavor
Serving Suggestions
Serve this hearty dish with whole grain mustard and crusty rye bread on the side. A dollop of sour cream adds richness, while fresh chopped parsley brings color and brightness to the plate.
Notes
- Stores well in an airtight container for up to 4 days
- Potatoes should be easily pierced with a fork when done
- Can be frozen for up to 2 months, though potatoes may change texture slightly
FAQs
- Can I use fresh cabbage instead of sauerkraut? Yes, but the cooking time will need to be increased by 15-20 minutes, and the dish will have a milder flavor.
- What type of potatoes work best? Yukon Gold or red potatoes hold their shape well in this dish.
- Can I make this in a slow cooker? Yes, cook on low for 6-8 hours or high for 3-4 hours.
- Is this dish spicy? No, it’s savory but not spicy. Add red pepper flakes if you want some heat.
Servings4
Prep15 min
Cook45 min
Calories—
Ingredients
- 5-6 Medium gold potatoes cut into large chunks
- 16 oz. Sauerkraut
- 1 ½ lb. Polish sausage cut into large pieces
- ½ C. Chicken broth
- 1 tsp. Caraway seeds
- 1 Bay leaf
- Salt and pepper to taste
Steps
- Heat olive oil in a large Dutch oven over medium heat
- Add onions and cook until softened, about 5 minutes
- Add sliced kielbasa and brown for 5 minutes
- Stir in potatoes, sauerkraut, caraway seeds, and chicken broth
- Bring to a boil, then reduce heat and simmer covered for 25 minutes
- Season with salt and pepper to taste
- Cook uncovered for an additional 5 minutes if mixture is too wet
Notes
- Stores well in an airtight container for up to 4 days
- Potatoes should be easily pierced with a fork when done
- Can be frozen for up to 2 months, though potatoes may change texture slightly
