Name: Polish Sausage with Sauerkraut and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Polish
Ingredients: 2 tablespoons oil; 1 pound Polish sausage (kielbasa), sliced into rounds; 3 cups sauerkraut, drained or lightly rinsed; 1 1/2 pounds Yukon Gold potatoes, peeled and cubed; 1 medium yellow onion, chopped; 3 garlic cloves, minced; 2 cups chicken broth (low-sodium preferred); 2 bay leaves; 1/2 teaspoon black pepper; 1 tablespoon chopped fresh parsley (optional, for garnish)

Craving something hearty, rustic, and comforting that tastes like it’s been simmering all day? This Polish Sausage with Sauerkraut and Potatoes delivers all the warmth and savory satisfaction of a slow-cooked meal in a fuss-free way.

This dish pairs smoky kielbasa sausage with briny sauerkraut and buttery potatoes, creating a one-pot wonder that’s bold in flavor and rich in tradition. It’s the kind of meal that fills your kitchen with cozy aromas and keeps bellies full without breaking a sweat.

Preparation Phase & Tools to Use

Before diving in, a little prep goes a long way. Here’s what you’ll need to make this dish as seamless and delicious as possible:

Large Dutch Oven or Heavy Pot: This is your primary cooking vessel. It distributes heat evenly and retains warmth, perfect for simmering the sauerkraut and sausage together.
Sharp Knife & Cutting Board: Essential for slicing the sausage and dicing the potatoes with precision.
Wooden Spoon or Silicone Spatula: Great for gently stirring ingredients without damaging your pot.
Measuring Cups and Spoons: To keep your seasoning game on point.
Colander: Useful for rinsing the sauerkraut if you want to tone down the sourness.

Each tool plays its part in building flavor and texture. Don’t skip the Dutch oven—its thick walls and lid help deepen the taste while making cleanup easier.

Ingredients for the Polish Sausage with Sauerkraut and Potatoes

Polish Sausage (Kielbasa): The smoky, garlicky sausage is the star. It adds a savory depth and richness to the dish.
Sauerkraut: This tangy fermented cabbage balances the heaviness of the sausage and adds probiotic goodness.
Yukon Gold Potatoes: Their buttery texture holds up well during cooking and absorbs all the wonderful flavors.
Yellow Onion: Adds aromatic sweetness and layers of flavor.
Garlic Cloves: Brings a mellow pungency that enhances both the sausage and the sauerkraut.
Chicken Broth: Used to simmer everything together and blend the flavors beautifully.
Bay Leaves: For subtle herbal notes.
Black Pepper: A simple yet necessary spice to round out the dish.
Fresh Parsley (optional): For garnish and a touch of freshness.

How To Make the Polish Sausage with Sauerkraut and Potatoes

Step 1: Sauté the Aromatics

Heat a large Dutch oven over medium heat. Add a drizzle of oil and sauté chopped onion until translucent. Stir in minced garlic and cook for another minute until fragrant.

Step 2: Brown the Sausage

Add sliced kielbasa to the pot. Let it sear on both sides until lightly browned. This adds a nice texture and intensifies the smoky flavor.

Step 3: Add Potatoes and Sauerkraut

Toss in the cubed Yukon gold potatoes and the drained (or lightly rinsed) sauerkraut. Stir everything to combine evenly.

Step 4: Pour in the Broth

Add chicken broth to the pot until the ingredients are just covered. Drop in the bay leaves and season with black pepper.

Step 5: Simmer Gently

Bring the pot to a simmer, then reduce the heat, cover, and let it cook for about 25-30 minutes, or until the potatoes are fork-tender.

Step 6: Garnish and Serve

Remove bay leaves, sprinkle with fresh parsley if desired, and serve warm. This dish is a complete meal on its own but pairs nicely with rye bread or a crisp salad.

Best Way to Serve and Store Polish Sausage with Sauerkraut and Potatoes

This dish is rustic comfort food at its best, so serve it straight from the pot, piping hot. A hearty ladleful into bowls is all you need. It pairs beautifully with crusty rye bread, a dab of whole grain mustard, or a scoop of sour cream for added richness. If you’re looking for a drink to go alongside, a chilled pilsner or light lager complements the smoky sausage perfectly.

For storing, let leftovers cool completely, then transfer to an airtight container. Refrigerate for up to 4 days. The flavors deepen even more overnight, making this an ideal make-ahead dish. Reheat gently on the stovetop or in the microwave until warmed through.

For freezing, portion into freezer-safe containers and store for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What kind of sauerkraut should I use?

Go for refrigerated sauerkraut if possible—it’s usually fresher and has a crunchier texture. Canned or jarred will work too; just consider rinsing it if it’s too sour for your liking.

Can I use a different kind of sausage?

Yes! Smoked turkey sausage, bratwurst, or even plant-based sausage can work well. Adjust cooking times slightly based on what you’re using.

How do I make this dish less salty?

Rinse the sauerkraut and use low-sodium chicken broth. Also, check your sausage label—some are higher in salt than others.

Can I cook this in a slow cooker?

Absolutely. Brown the sausage and sauté the onions and garlic first, then add all ingredients to your slow cooker and cook on low for 6-7 hours.

Is this dish gluten-free?

It can be. Just make sure your sausage and broth are certified gluten-free.

What herbs go well with this dish?

Bay leaves are essential, but you can also add caraway seeds or a pinch of thyme for extra aroma.

Want More Comfort Food Ideas?

You might also like the Hearty Tuscan Bean Soup, which brings together beans, vegetables, and Italian herbs for a wholesome, warming meal. Or try the ultra-creamy Buffalo Chicken Lasagna for a zesty, cheesy twist on classic layers.

If you’re into skillet meals, the Garlic Sausage Alfredo Rigatoni offers a quick and creamy dinner solution. For another potato-forward option, check out the Air Fried Potato Wedges—perfect as a side or snack.

Looking for something extra cozy? The Wendy’s Chili Recipe is a bold, beefy favorite that cooks low and slow.

Pin and Tell Me How Yours Turned Out

You can save this to your dinner or comfort food boards for easy access. Just hit that Pin button and revisit it anytime.

If you give it a try, I’d love to know how it turned out. Did you go for extra garlic? Add mustard on the side? Share your spin in the comments.

For more recipe ideas, follow along on Pinterest @LadyPlate where I share daily inspirations and meal favorites.

Polish Sausage with Sauerkraut and Potatoes

Author: Julia Koch
Total Time: 40 minutes
Yield: 4 servings

Print Recipe

Description

A rustic and flavorful one-pot meal, this Polish Sausage with Sauerkraut and Potatoes is the ultimate comfort dish. Smoky kielbasa is simmered with tangy sauerkraut and buttery Yukon gold potatoes, infused with onions, garlic, and broth. Ideal for chilly nights or hearty family dinners, it’s a simple recipe that offers bold flavor with minimal effort.

Instructions

1. Heat oil in a large Dutch oven over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and cook for 1 more minute until fragrant.

2. Add the sliced kielbasa and brown it lightly on both sides to develop flavor.

3. Stir in cubed potatoes and sauerkraut. Combine everything evenly.

4. Pour in chicken broth until contents are just covered. Add bay leaves and season with black pepper.

5. Bring to a simmer, then reduce heat, cover, and cook for 25–30 minutes, or until potatoes are fork-tender.

6. Remove bay leaves, garnish with parsley if using, and serve hot.