Polish Sausage, Sauerkraut, and Potatoes

Here’s a recipe for Polish Sausage, Sauerkraut, and Potatoes:


  • 1 pound Polish sausage
  • 1 pound sauerkraut
  • 1.5 pounds potatoes
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)


  1. Prepare the ingredients: Slice the Polish sausage into 1/2-inch thick rounds. Drain and rinse the sauerkraut. Peel the potatoes and cut them into bite-sized chunks. Slice the onion and mince the garlic.
  2. Parboil the potatoes: Place the potato chunks in a large pot, cover them with water, and bring to a boil. Cook for about 5 minutes until they are slightly tender but not fully cooked. Drain and set aside.
  3. Brown the sausage: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the sausage rounds and cook until browned on both sides. Remove the sausage from the skillet and set aside.
  4. Sauté the onions and garlic: In the same skillet, add the sliced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.

  1. Combine the ingredients: Add the sauerkraut and parboiled potatoes to the skillet with the onions and garlic. Mix well to combine all the ingredients.
  2. Season and simmer: If desired, sprinkle caraway seeds over the sauerkraut and potato mixture. Season with salt and pepper to taste. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the potatoes are fully cooked and flavors are well combined. Stir occasionally to prevent sticking.
  3. Add the sausage: After the potatoes are fully cooked, add the browned sausage back to the skillet. Gently stir to distribute the sausage evenly.
  4. Serve: Once the sausage has heated through, remove the skillet from the heat. Garnish with freshly chopped parsley.
  5. Enjoy: Serve the Polish sausage, sauerkraut, and potatoes hot as a main dish. It pairs well with a dollop of mustard on the side. You can also serve it with crusty bread or as a side dish with other traditional Polish dishes.

This recipe serves approximately 4-6 people, depending on portion sizes. Feel free to adjust the quantities to suit your needs. Enjoy your meal!

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