
Description: This hearty and comforting dish combines the savory goodness of Polish sausage with tangy sauerkraut and tender potatoes for a meal that’s both flavorful and satisfying. Often enjoyed as a traditional Polish dish, this one-pan meal is a perfect blend of salty, sour, and savory flavors that come together effortlessly. It’s an easy, no-fuss dish that can be enjoyed for lunch or dinner, and it’s ideal for those looking for a hearty and satisfying meal with minimal effort.
Ingredients:
- 4 Polish sausages ( kielbasa), sliced into 1-inch pieces
- 4 medium potatoes, peeled and cut into cubes
- 1 jar (about 24 oz) sauerkraut, drained and rinsed
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon caraway seeds (optional, for authentic flavor)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup chicken broth or water (optional for extra moisture)
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients:
- Peel and cube the potatoes. Drain and rinse the sauerkraut to remove excess brine, then set aside. Slice the sausage, onion, and mince the garlic.
- Cook the Potatoes:
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil or butter over medium heat. Add the cubed potatoes and season with salt, pepper, and smoked paprika. Cook for about 10-12 minutes, stirring occasionally, until the potatoes are lightly golden and partially tender.
- Add the Sausage:
- Push the potatoes to the side of the pan, and add the sliced Polish sausages. Cook the sausage for 5-7 minutes, stirring occasionally until browned and slightly crispy. The fat from the sausage will render, adding flavor to the dish.
- Add Onion and Garlic:
- Add the sliced onions and minced garlic to the skillet, and cook for an additional 3-4 minutes until the onion softens and becomes translucent.
- Combine Sauerkraut:
- Stir in the sauerkraut and caraway seeds (if using), and mix well. Add a splash of chicken broth or water if the mixture looks dry or you prefer a little extra moisture. Let the mixture cook together for another 10-15 minutes, stirring occasionally, until the potatoes are tender and the flavors meld together.
- Final Seasoning:
- Taste the dish and adjust the seasoning with additional salt, pepper, or smoked paprika, if needed. Remove from heat.
- Serve:
- Garnish with fresh chopped parsley for a pop of color and serve hot. This dish pairs wonderfully with crusty bread or a light side salad.
Variations and Substitutions:
- Vegetarian Version: Replace the Polish sausage with vegetarian sausage or tempeh for a plant-based version.
- Add Veggies: Feel free to add other vegetables like carrots, bell peppers, or mushrooms to enhance the flavor and texture.
- Spicy Twist: For a spicy kick, add a pinch of red pepper flakes or use a spicy Polish sausage variant.
Nutrition (Approximate per serving):
- Calories: 350-400 kcal
- Carbs: 40g
- Protein: 15g
- Fat: 18g
- Fiber: 4g
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