Description
This One-Pot Polish Sausage, Sauerkraut & Potatoes recipe is a quick, hearty weeknight dinner that delivers big on old-world flavor with modern convenience. Smoky sausage, tangy sauerkraut, and tender potatoes come together in one pot—ready in under an hour, no fuss required!
Ingredients
Scale
- 1 pound kielbasa or Polish sausage, sliced into ½-inch rounds
- 1 large onion, sliced
- 2 pounds russet potatoes (about 4 medium), cut into 1-inch chunks
- 1 (16-ounce) jar sauerkraut, drained but not rinsed
- 2 tablespoons olive oil
- 2 teaspoons caraway seeds
- 1 teaspoon paprika (sweet or smoked)
- 2 bay leaves
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook until lightly browned, about 5 minutes.
- Add sliced onion and sauté until translucent, 3-4 minutes.
- Stir in caraway seeds and paprika. Toast for 30 seconds until fragrant.
- Add potatoes and sauerkraut. Stir gently to combine. Season with salt and pepper.
- Pour in chicken broth and add bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally.
- Remove bay leaves, garnish with chopped parsley, and serve hot. Optional: top with sour cream or whole grain mustard.
Notes
For a lighter version, use turkey sausage. To make vegetarian, use plant-based sausage and vegetable broth. Fresh sauerkraut works great—just don’t rinse it unless you’re reducing sodium. This dish reheats well and tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Polish
Nutrition
- Serving Size: 1 plate (1/4 recipe)
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg