Of course! This combination is a classic for a reason—it’s hearty, flavorful, and incredibly satisfying. This is a quintessential comfort food dish in many cultures, especially in Central and Eastern Europe.
Here are a few ways to prepare Polish Sausage, Sauerkraut, and Potatoes, from a simple one-pan bake to a more traditional stovetop method.
Method 1: Easy Sheet Pan Bake (The Simplest)
This is the easiest, most hands-off method with minimal cleanup.
Ingredients:
· 1 lb Polish sausage (Kielbasa), cut into 3-inch pieces
· 1.5 lbs potatoes (Yukon Gold or red potatoes), cut into 1-inch chunks
· 1 (16 oz) jar or bag of sauerkraut, drained (and rinsed if you prefer a less tangy flavor)
· 1 medium onion, cut into wedges
· 1 apple, cored and sliced (optional, but highly recommended for sweetness)
· 2 tbsp olive oil or avocado oil
· 1 tsp caraway seeds (optional, but classic)
· 1 tsp garlic powder
· 1/2 tsp smoked paprika
· Salt and black pepper to taste
· Fresh parsley, chopped (for garnish)
Instructions:
- Preheat: Preheat your oven to 400°F (200°C).
- Combine: On a large, rimmed baking sheet, combine the potato chunks, onion, and apple (if using). Drizzle with oil and sprinkle with caraway seeds, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- Roast: Spread the vegetables in a single layer and roast for 20 minutes.
- Add Sausage & Kraut: Remove the pan from the oven. Push the vegetables to one side and add the kielbasa pieces and the drained sauerkraut to the pan, tossing the sauerkraut with the oils and seasonings in the pan.
- Finish Baking: Return the pan to the oven and bake for another 20-25 minutes, or until the potatoes are tender and the kielbasa is browned.
- Serve: Garnish with fresh parsley and serve immediately.
Method 2: Stovetop & Oven “Bigos-Inspired” Skillet (The Most Flavorful)
This method builds more depth of flavor by browning the ingredients first.
Ingredients:
· 1 lb Polish sausage (Kielbasa), sliced into 1/2-inch rounds
· 1.5 lbs potatoes, cut into 1-inch chunks
· 1 (16 oz) jar or bag of sauerkraut, drained (not rinsed)
· 1 onion, chopped
· 2 cloves garlic, minced
· 1/2 cup chicken or vegetable broth
· 2 tbsp butter or oil
· 1 tbsp brown sugar (optional, to balance acidity)
· 1 tsp caraway seeds
· 1 bay leaf
· Salt and pepper to taste
Instructions:
- Brown the Sausage: In a large, oven-safe skillet (like cast iron), brown the sliced kielbasa over medium-high heat. Remove with a slotted spoon and set aside.
- Sauté Aromatics: Add the butter to the same skillet. Add the potatoes and onion and cook for 5-7 minutes, until the onions are soft and the potatoes start to get golden edges. Add the garlic and cook for 1 more minute.
- Combine and Simmer: Add the browned sausage, drained sauerkraut, broth, brown sugar, caraway seeds, and bay leaf to the skillet. Stir everything to combine.
- Bake to Tender: Bring to a simmer, then cover the skillet with a lid or foil. Transfer to a preheated 375°F (190°C) oven and bake for 30-40 minutes, or until the potatoes are fork-tender.
- Crisp the Top (Optional): Remove the lid and broil for 2-3 minutes to crisp up the top before serving.
Key Tips for the Best Results:
· On Rinsing Sauerkraut: Rinsing the sauerkraut under cold water will mellow its sharp, tangy flavor. For a more authentic and robust dish, do not rinse it.
· The Apple’s Role: Adding a sliced apple might seem unusual, but it’s a traditional way to add a subtle sweetness that beautifully balances the sourness of the kraut.
· Sausage Choice: Use a good quality Polish Kielbasa (either smoked or fresh). If using fresh, ensure it’s fully cooked through.
· Caraway Seeds: This is the classic spice for sauerkraut. If you’ve never used them, they add a wonderful, slightly anise-like flavor that is essential to the dish.
· Don’t Crowd the Pan: In the sheet pan method, if the pan is too crowded, the potatoes will steam instead of roast. Use two pans if necessary.
No matter which method you choose, you’re in for a delicious, comforting, and complete meal. Enjoy