Kielbasa and Sauerkraut Potatoes
This comforting kielbasa and sauerkraut potatoes recipe is Polish-inspired, made with simple ingredients, and a complete meal in one dish - no sides needed!
Servings: 4 servings
Calories: 662kcal
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.
Nutrition
Serving: 1/4 of the dish | Calories: 662kcal | Carbohydrates: 50g | Protein: 24g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 1797mg | Potassium: 1405mg | Fiber: 6g | Sugar: 6g | Vitamin A: 109IU | Vitamin C: 49mg | Calcium: 54mg | Iron: 4mg