This comforting kielbasa and sauerkraut potatoes recipe is Polish-inspired and made with just a few simple ingredients. It’s a complete meal in one dish – you will not need any sides!
This dish of kielbasa and sauerkraut potatoes combines smoky kielbasa, tangy sauerkraut, and soft potatoes cooked with onions until their flavors blend perfectly; the potatoes soak up the hearty flavors from the sausage and kraut. This hearty meal is easy to make and perfect for a warm, filling dinner any day.
Try more sauerkraut recipes like Brats on Sauerkraut, Meatballs with Sauerkraut, or Bavarian Sauerkraut.
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Recipe ingredients
Kielbasa is a Polish sausage, usually made from pork, beef, or a mix of both. It has a smoky, garlicky flavor and firm texture.
- I usually use smoked kielbasa since it lasts longer in the fridge, but fresh kielbasa works, too - just cook the slices a bit longer to ensure they are fully done. You can also use other sausages like bratwurst, Italian sausage, or smoked sausage.
- You can also make this Easy Potato Stew or Pumpkin Potato and Sausage Bake using kielbasa.
Sauerkraut: The best choice is German sauerkraut from a can or jar, as it is naturally fermented and usually has no added vinegar. German-style sauerkraut is often sold in cans or jars under brands like Bermann's, Mildessa, and Hengstenberg. I use Mildessa most of the time (the Amazon affiliate link opens in a new tab).
- Check out a basic recipe on How to Cook Sauerkraut or this Polish Sauerkraut Stew.
Potatoes: For this kielbasa, kraut, and potatoes recipe, waxy potatoes like Yukon Gold or red potatoes work best. They hold their shape well when cooked and become tender without falling apart, making them perfect for simmering with kielbasa and sauerkraut.
See the recipe card for full information on ingredients and quantities.
How to make kielbasa and sauerkraut potatoes?
Step #1: Cook and drain the potatoes. Cut them into cubes.
Step #2: Cook the sliced sausages in a skillet or large Dutch oven until cooked through and slightly crispy. Remove them from the pot.
Step #3: Sauté the sliced onions in the same pot until translucent.
Step #4: Add the potatoes and cook them for about 5 minutes.
Step #5: Add drained kraut, sausage, stock, sugar, and seasoning.
Step #6: Cover the pot and simmer the sausages, sauerkraut and potatoes, stirring carefully halfway through.
Good to know!
Potatoes: Parboiling them first helps ensure they cook through quickly when you add the other ingredients. You can also cube them before parboiling, which will speed up the cooking process even more.
Sauerkraut: I drain it but don’t rinse it before using it; I think rinsing removes too much of the flavor.
Seasoning: If you like, add 1 teaspoon of caraway seeds along with the sauerkraut. I love their flavor.
Store and reheat
Make ahead: You can cook the potatoes one day in advance or use leftover potatoes.
Refrigerate: Let the sauerkraut, kielbasa and potatoes cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3-4 days.
To reheat, warm it on the stovetop over low heat, stirring occasionally, or microwave until heated through. If reheating on the stovetop, stand by and stir carefully. Add a small splash of water or stock if the food starts sticking to the bottom of the pan.
What to serve with it?
I think kielbasa sauerkraut and potatoes don’t need any sides, as this skillet is a complete meal on its own.
However, you could serve it with crusty bread or Garlic Bread Baguette, steamed or roasted vegetables like Sautéed Mushrooms for Steak or Roasted Pumpkin Wedges, or a fresh salad like Pumpkin and Pumpkin Seed Salad.
More cabbage and sausage dishes
Recipe
Kielbasa and Sauerkraut Potatoes
Equipment
- Large Dutch oven or a cast-iron skillet with a lid
- Saucepan
- Slotted spoon
Ingredients
- 2 lbs potatoes Note 1 900 g
- 1 lb kielbasa Note 2
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 onion red, yellow, or white
- 1 can of sauerkraut drained, Note 3
- 2 cups chicken stock or vegetable stock or even water
- 1 teaspoon granulated sugar Note 4
- 1 small bunch of chives or parsley, frozen herbs work, too
- fine sea salt and ground black pepper to taste
Instructions
- Cook the potatoes: Place the well-washed potatoes in a pot and cover them with cold water. Add some salt, bring to a boil, and cook them until tender. I needed about 20 minutes, but it definitely depends on their size. Drain them well. Once cool enough to handle, cut them into bite-sized cubes.2 lbs potatoes
- Preparations: While the potatoes are cooking, slice the sausage and the onions. Set them aside separately. Drain the sauerkraut but don’t rinse it.1 lb kielbasa + 1 onion
- Brown kielbasa: Heat the oil in the pot. Add the sausage slices and cook them on medium-high heat for 3 to 5 minutes until slightly crispy around the edges. Remove them from the pan with a slotted spoon.1 tablespoon vegetable oil
- Cook onions: Add the butter to the same pan, let it melt, then add the sliced onions. Cook them on medium-low heat until translucent - 2-3 minutes.1 tablespoon butter
- Add the prepared potatoes and cook them with the onions for about 5 minutes, carefully stirring a couple of times in between. Add drained sauerkraut, stir, and cook for about 3 minutes.1 can of sauerkraut
- Simmer: Pour in the stock, add the sugar, and some salt and pepper. Cover the pot and simmer the dish for 10-12 minutes, stirring halfway through, until everything is heated through.2 cups chicken stock + 1 teaspoon granulated sugar + fine sea salt and ground black pepper
- Adjust the taste with salt and pepper, and sprinkle the dish with plenty of chopped herbs before serving.1 small bunch of chives + fine sea salt and ground black pepper
Notes
- Potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, are ideal. They maintain their shape when cooked and become tender without breaking apart.
- Sausage: I usually use smoked kielbasa, but fresh kielbasa works, too - just cook the slices a bit longer to ensure they are cooked through. Delicious alternatives are bratwurst, Italian sausage, or another kind of smoked sausage.
- Sauerkraut: German-style sauerkraut is often sold in cans or jars under brands like Bermann's, Kraut Boyz, Mildessa, and Hengstenberg. I use Mildessa most of the time (the Amazon affiliate links open in new tabs).
- Seasoning: You can add 1 teaspoon of caraway seeds along with the sugar.
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