Description
This classic Polish dish combines savory, smoky kielbasa with tangy sauerkraut and tender potatoes, resulting in a hearty and satisfying meal. The balance of rich sausage, mildly acidic sauerkraut, and the earthy softness of potatoes creates a comforting, flavor-packed dish perfect for family dinners or special occasions. It’s versatile, easy to prepare, and can be adapted for various cooking methods like stovetop, oven-baked, or slow-cooked. Serve it with crusty bread, pickles, and mustard for an authentic Polish experience.
Ingredients
Scale
- 6 medium gold potatoes large chunks
- 16 oz sauerkraut drained
- 1 ½ lbs Polish sausage sliced
- ½ cup chicken broth
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and pepper to taste
Instructions
Layer the Crockpot:
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Place the sauerkraut at the bottom of the crockpot. Add the potato chunks on top, followed by the sliced Polish sausage.
Mix Broth:
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In a bowl, combine chicken broth, caraway seeds, and bay leaf. Pour this mixture over the contents of the crockpot.
Season:
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Sprinkle salt and pepper over the ingredients, adjusting to taste.
Cook:
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Cover and cook on high for 4 hours, until potatoes are tender and flavors meld.
Serve:
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Remove the bay leaf, stir the dish, and serve hot, ensuring each portion includes sausage, potatoes, and sauerkraut.
Notes
- Choosing Kielbasa:
Smoked kielbasa is ideal for this recipe due to its deep, savory flavor, but you can also use fresh or regional varieties like “Kiełbasa Wiejska.” If substituting with another type of sausage (like bratwurst or turkey sausage), expect some flavor differences. - Sauerkraut Tips:
If using store-bought sauerkraut, consider rinsing it to reduce its sourness. Homemade sauerkraut tends to be milder and can add a nuanced tang to the dish. Both options work well, so choose based on your preference. - Potato Choices:
Waxy potatoes like Yukon Gold or Red Potatoes will hold their shape during cooking, while starchy varieties like Russets will break down more, creating a softer texture. Both work well, depending on the desired consistency. - Optional Liquids for Extra Flavor:
Adding chicken broth or beer helps to deglaze the pan and infuses more flavor into the dish. Beer adds richness, while broth keeps it light yet savory. If avoiding alcohol, broth is a great alternative. - Cooking Variations:
- Oven-Baked: For a crispier finish, bake the dish after sautéing. This will give the potatoes and sausage a slight caramelization.
- Slow Cooker: Slow cooking enhances the melding of flavors, making the dish even more flavorful over time.
- Serving Suggestions:
Serve this dish with crusty rye bread, dill pickles, or a side of mustard. For a traditional touch, pair it with cucumber salad or sauerkraut on the side. If desired, you can also garnish with fresh herbs like dill or parsley for added freshness. - Storage and Leftovers:
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors often improve after a day or two as they continue to meld. The dish also freezes well and can be reheated gently on the stovetop or in the oven.