When chilly weather hits, this Polish Sausage Sauerkraut and Potatoes recipe becomes my ultimate comfort fix. I first learned it from my grandma, who swore by one rule: “Never rush the kraut.” That slow simmer transforms a few simple ingredients into something truly crave-worthy — smoky sausage, tender potatoes, and tangy sauerkraut all melding together. The aroma alone makes everyone wander into the kitchen asking, “When’s dinner ready?”
It’s hearty, simple, and practically effortless — the kind of meal that fills the house with warmth and nostalgia.
What Makes This Recipe Special
- Big flavor payoff: Smoky, tangy, and savory all in one bite.
- Quick and easy: Ready in under 45 minutes with just a few pantry staples.
- Versatile: Perfect for weeknights, potlucks, or cozy weekends.
- Viral-worthy: Old-fashioned comfort that’s trending again on social media.
Ingredients You’ll Need
Main Ingredients:
- 5–6 medium gold potatoes, cut into large chunks
- 16 oz. sauerkraut (drained, but not rinsed if you like extra tang)
- 1½ lb. Polish sausage, cut into thick slices
- ½ cup chicken broth
- 1 tsp caraway seeds
- 1 bay leaf
Optional Add-Ins:
- 1 medium onion, sliced thin
- 2 tbsp butter (for richer flavor)
- Salt and black pepper to taste
Tools You’ll Need
- Large skillet or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Serving bowl or platter
How to Make Polish Sausage Sauerkraut and Potatoes
- Brown the sausage.
Heat a large skillet or Dutch oven over medium heat. Add the Polish sausage slices and cook until they get a golden, crisp edge — about 5–7 minutes. That caramelized sausage flavor makes the dish irresistible. - Add the potatoes.
Toss in the potato chunks, stirring to coat them in the sausage drippings. This gives every bite that smoky richness. - Layer the flavor.
Add sauerkraut, caraway seeds, and the bay leaf. If you’re using onions or butter, now’s the time to stir them in. - Pour in broth.
Add chicken broth to keep everything juicy. Cover with a lid and let it simmer on low heat for about 25–30 minutes, until the potatoes are fork-tender. - Season and serve.
Taste and adjust salt and pepper. Remove the bay leaf and serve warm — right from the skillet if you like rustic style.
Quick Ingredient Swap Table
| Ingredient | Substitute | Notes |
|---|---|---|
| Polish sausage | Kielbasa or smoked turkey sausage | Use turkey for a lighter twist |
| Gold potatoes | Yukon or red potatoes | Keep skin on for texture |
| Sauerkraut | Fresh cabbage + vinegar | Less tangy, more mellow flavor |
What to Serve With It
- Rye Bread or Pretzel Rolls – Perfect for soaking up the flavorful juices.
- German Mustard – A little spicy dip makes every bite pop.
- Roasted Green Beans – Adds color and crunch to the plate.
If you love cozy sides, check out our Garlic Butter Green Beans and Air Fryer Potato Wedges — both pair beautifully.
Tips for Perfect Results
- Don’t rinse the sauerkraut unless you prefer mild tang. That briny bite is part of the charm.
- Use a Dutch oven for even heat and cozy presentation.
- Let it rest a few minutes before serving — the flavors mingle even more.
Storage Instructions
Cool completely, then store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of broth. It tastes even better the next day!
FAQ Section
1. Can I make Polish Sausage Sauerkraut and Potatoes in a slow cooker?
Yes! Brown the sausage first, then combine all ingredients in the slow cooker. Cook on low for 4–5 hours.
2. Should I rinse sauerkraut before using it?
Not necessarily. If you like strong tang, keep it as is. For milder flavor, give it a quick rinse.
3. Can I use canned sauerkraut?
Absolutely. Just drain it well and you’re good to go.
4. What’s the best sausage for this recipe?
Traditional Polish kielbasa gives authentic flavor, but smoked sausage works too.
5. Can I add veggies?
Yes! Carrots, onions, or even green beans blend perfectly with the base flavors.
6. How can I make this dish vegetarian?
Skip the sausage and use smoked tofu or plant-based sausage for the same depth of flavor.
Conclusion
There’s something deeply comforting about this Polish Sausage Sauerkraut and Potatoes dish. It’s hearty, flavorful, and carries that old-world charm that never goes out of style. Every forkful brings smoky, tangy, and savory notes — the kind of meal that makes you slow down and smile.
If you make it, share a photo on Instagram or TikTok with #EasyMealsToPrep — I love seeing your spins on my favorite comfort dishes!
For more cozy favorites, try our Creamy Chicken Noodle Casserole or One-Pan Garlic Butter Shrimp next.
Polish Sausage Sauerkraut and Potatoes – A Cozy, One-Pot Favorite
Equipment
- Large skillet or Dutch oven
- cutting board and knife
- Wooden Spoon
- Measuring cups and spoons
- Serving bowl or platter
Ingredients
- 5–6 medium gold potatoes, cut into large chunks
- 16 oz sauerkraut, drained (not rinsed if you like tang)
- 1½ lb Polish sausage, sliced thick
- ½ cup chicken broth
- 1 tsp caraway seeds
- 1 bay leaf
- 1 medium onion, sliced thin (optional)
- 2 tbsp butter (optional, for richer flavor)
- Salt and black pepper, to taste
Instructions
- Heat a large skillet or Dutch oven over medium heat. Add the Polish sausage slices and cook until golden and crisp on the edges, about 5–7 minutes.
- Add the potato chunks and stir to coat them in the sausage drippings for added flavor.
- Stir in the sauerkraut, caraway seeds, and bay leaf. Add sliced onion and butter if using.
- Pour in chicken broth. Cover and simmer on low for 25–30 minutes, or until the potatoes are fork-tender.
- Taste and adjust salt and pepper. Remove bay leaf and serve warm directly from the skillet.
