Polish Sausage Sauerkraut and Potatoes – A Cozy, One-Pot Favorite
Smoky Polish sausage, tender potatoes, and tangy sauerkraut simmered together into a hearty, one-pot comfort meal inspired by generations of old-world flavor.
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.
Notes
Don't rinse the sauerkraut unless you want a milder taste — the tang is part of the magic. Letting the dish rest before serving deepens the flavor. Perfect for cozy dinners or make-ahead meals.