Polish Sausage, Sauerkraut, and Potatoes – A Comfort Classic with Deep, Rustic Flavor
This beloved Eastern European dish is the perfect combination of smoky sausage, tangy sauerkraut, and tender potatoes. It’s hearty, flavorful, and incredibly satisfying—especially on cool days when you crave something filling and comforting. Whether baked in the oven, simmered on the stovetop, or cooked low and slow in a slow cooker, this dish delivers rich, savory goodness in every bite.
The secret lies in three simple principles:
properly browning the sausage, balancing the tang of sauerkraut, and using classic seasonings like caraway seeds. Master these steps, and you’ll have a dish that tastes authentically rustic, bold, and deeply comforting.
Why This Dish Works So Well
Rendering the fat from the sausage in the early stages helps flavor the potatoes and sauerkraut as they cook. Rinsing sauerkraut removes excess acidity, giving a more balanced flavor, while adding broth, beer, or apple provides natural sweetness and a rounded finish. Finally, caraway seeds—an essential traditional spice—tie everything together with their warm, distinctive aroma.
Method 1: One-Pan Oven Bake (Easiest & Most Hands-Off)
Servings: 4–6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Ingredients
- 1.5 lbs baby potatoes (Yukon Gold or red), halved
- 1 (14 oz) package Polish kielbasa, sliced into 1-inch rounds
- 1 (32 oz) jar sauerkraut, drained and rinsed
- 1 medium yellow onion, sliced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon caraway seeds
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ cup chicken broth or beer (lager or pilsner works well)
- Optional: 1 apple, cored and sliced
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Combine Ingredients
In a large bowl, mix the halved potatoes, sliced onion, and kielbasa. Drizzle with oil and season with caraway seeds, garlic powder, and black pepper. Toss well to coat.
Assemble the Dish
Spread the drained and rinsed sauerkraut in an even layer in a 9×13 inch baking dish. Pour the broth or beer over it. Add the sliced apple, if using.
Top and Bake
Spoon the potato and sausage mixture evenly over the sauerkraut.
Cover tightly with foil and bake for 30 minutes.
Finish Cooking
Remove the foil, stir gently, and bake uncovered for an additional 25–35 minutes, until the potatoes are tender and the sausage is browned.
Serve
Serve hot with your favorite mustard—spicy brown or whole grain Dijon is ideal.
Method 2: Stovetop Skillet (Fastest & Crispiest)
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients
- 1 lb Polish kielbasa, sliced into ½-inch rounds
- 1.5 lbs potatoes, cut into ½-inch cubes
- 1 (16 oz) jar sauerkraut, drained and rinsed
- 1 onion, chopped
- 2 tablespoons butter or oil
- 1 teaspoon caraway seeds
- Salt and pepper, to taste
- ¼ cup water or broth
Instructions
Brown the Sausage
Heat a large skillet or Dutch oven over medium-high heat. Cook the kielbasa until browned on both sides, 5–7 minutes. Remove and set aside.
Cook the Potatoes and Onion
Add butter or oil to the skillet. Add the potatoes and onion and cook for 10–12 minutes, until golden and nearly tender.
Combine Ingredients
Return the sausage to the skillet. Add the sauerkraut and caraway seeds. Pour in the water or broth.
Steam and Finish
Reduce heat to low, cover, and cook for 10–15 minutes, until the potatoes are fully tender and the flavors have blended.
Serve
Season to taste and serve immediately.
Method 3: Slow Cooker (Richest Flavor & Most Tender)
Servings: 4–6
Prep Time: 10 minutes
Cook Time:
• 6–8 hours on LOW
• 3–4 hours on HIGH
Ingredients
- 1.5 lbs potatoes, cut into 1-inch chunks
- 1 (14 oz) package Polish kielbasa, sliced
- 1 (32 oz) jar sauerkraut, drained and rinsed
- 1 onion, sliced
- 1 cup chicken broth or beer
- 1 tablespoon brown sugar (optional, for sweetness)
- 1 teaspoon caraway seeds
- ½ teaspoon black pepper
Instructions
Layer the Slow Cooker
Place potatoes and onions at the bottom, then add the sliced kielbasa on top.
Add Sauerkraut
In a small bowl, mix the sauerkraut with caraway seeds, pepper, and brown sugar if using. Spread this on top of the kielbasa.
Add Liquid and Cook
Pour in the broth or beer.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until everything is tender and deeply flavored.
Serve
Stir gently and serve warm.
Tips for the Best Polish Sausage, Sauerkraut & Potatoes
- Choose quality sausage: Smoked kielbasa provides the deepest flavor.
- Rinse the sauerkraut: Essential for controlling acidity—unless you prefer a sharper taste.
- Add apples: They add natural sweetness and balance tanginess beautifully.
- Caraway seeds matter: They pair perfectly with sauerkraut and bring authentic flavor.
- Mustard on the side: A traditional and delicious finishing touch.
Variations & Flavor Ideas
German Style:
Add a splash of beer and a teaspoon of mustard into the sauerkraut layer.
Sweet & Savory:
Use apples, onions, and a little brown sugar for a rounder flavor.
Spicy:
Add sliced jalapeños or a pinch of red pepper flakes.
Smoky:
Use smoked paprika or add small pieces of smoked bacon.
Serving, Storing & Reheating
Serving:
Serve hot with mustard, pickles, or buttered bread for a full rustic meal.
Storage:
Keeps well in an airtight container in the refrigerator for up to 4 days.
Reheating:
Warm gently on the stovetop over low heat or reheat in the oven covered with foil.
Conclusion
This classic Polish Sausage, Sauerkraut, and Potatoes dish is everything comfort food should be—rich, hearty, simple, and deeply satisfying. With three cooking methods and endless variations, it’s a recipe that adapts beautifully to any kitchen and any occasion. Enjoy the rustic flavors, the tender textures, and the irresistible aroma that makes this dish a timeless family favorite.