If you love hearty comfort food recipes that are simple, filling, and packed with old-fashioned flavor, this Polish Sausage with Sauerkraut and Potatoes is one to keep in your dinner rotation. Smoky Polish sausage, tender golden potatoes, savory onions, and tangy sauerkraut come together in one satisfying meal.
This rustic recipe is especially wonderful on chilly evenings when you want something warm and substantial without spending hours in the kitchen. The sausage adds a rich, smoky flavor, while the sauerkraut brings a pleasant tang that balances the richness of the potatoes and sausage.
It is an easy one-pot dinner recipe that can be served on its own, although a slice of rye bread, a spoonful of mustard, or a simple green vegetable makes a wonderful addition. Kielbasa is commonly used for this style of dish, and potatoes such as Yukon Gold or red potatoes hold their shape particularly well during cooking.
Why You’ll Love This Polish Sausage Recipe
- Easy one-pot comfort food
- Uses simple, affordable ingredients
- Smoky sausage pairs beautifully with tangy sauerkraut
- Tender potatoes make it a complete and filling meal
- Perfect for busy weeknight dinners
- Great for leftovers
- Easy to adapt with different vegetables and seasonings
Ingredients
- 1½ pounds Polish sausage or smoked kielbasa, sliced into ½-inch rounds
- 1½ pounds Yukon Gold or red potatoes, cut into 1-inch chunks
- 3 cups sauerkraut, well drained
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds, optional
- ½ teaspoon black pepper
- 1 bay leaf
- 2 tablespoons fresh chopped parsley
- Salt, to taste
How to Make Polish Sausage with Sauerkraut and Potatoes
1. Prepare the potatoes
Place 1½ pounds Yukon Gold or red potatoes, cut into 1-inch chunks, in a large pot and cover them with water.
Add a generous pinch of salt and bring the 1½ pounds potatoes to a boil. Cook for about 8–10 minutes, just until the potatoes are beginning to become tender but are not falling apart.
Drain the 1½ pounds potatoes thoroughly and set them aside.
Parboiling helps the potatoes cook evenly while keeping them from becoming mushy later.
2. Brown the Polish sausage
Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet over medium-high heat.
Add 1½ pounds sliced Polish sausage or smoked kielbasa.
Cook the 1½ pounds sausage for about 4–5 minutes, turning the slices occasionally, until the edges become nicely browned.
Transfer the browned sausage to a plate and set it aside.
Browning the sausage first gives the finished dish an especially rich flavor.
3. Cook the onion and garlic
Reduce the heat to medium and add 1 tablespoon unsalted butter to the same pot.
Add 1 large thinly sliced yellow onion and cook for about 4–5 minutes, stirring occasionally, until the onion softens and begins to turn lightly golden.
Add 3 minced garlic cloves and cook for another 30–60 seconds.
The browned bits left behind by the sausage will add extra flavor to the onions.
4. Add the sauerkraut and potatoes
Add 3 cups well-drained sauerkraut to the pot along with the 1½ pounds parboiled potatoes.
Pour in 1 cup low-sodium chicken broth.
Add 1 tablespoon brown sugar, 1 teaspoon caraway seeds, if using, ½ teaspoon black pepper, and 1 bay leaf.
Stir gently to combine everything without breaking up the potatoes.
The small amount of brown sugar helps balance the sharpness of the sauerkraut without making the dish taste sweet.
5. Simmer the mixture
Cover the pot and reduce the heat to low.
Simmer the 3 cups sauerkraut, 1½ pounds potatoes, onion, garlic, and 1 cup chicken broth for about 12–15 minutes, or until the potatoes are completely tender.
Stir occasionally, but do so gently so the potatoes remain in chunks.
6. Return the sausage
Add the browned 1½ pounds Polish sausage back to the pot.
Stir gently to combine the sausage with the sauerkraut and potatoes.
Cover and cook for another 5–7 minutes, allowing the 1½ pounds sausage to heat through and the flavors to come together.
If the mixture looks too dry, add a small splash of chicken broth.
7. Finish and serve
Remove the 1 bay leaf.
Taste the dish and add salt if needed. The sauerkraut and sausage can already contain quite a bit of salt, so taste before adding more.
Sprinkle the finished Polish sausage, sauerkraut, and potatoes with 2 tablespoons chopped fresh parsley.
Serve hot with mustard, rye bread, or your favorite simple vegetable.
Tips for the Best Polish Sausage with Sauerkraut
Choose the right potatoes
1½ pounds Yukon Gold or red potatoes are excellent choices because they become tender and creamy while generally holding their shape. Russet potatoes can also work, but they tend to break apart more easily.
Don’t overcook the potatoes
The potatoes should be just barely tender after the initial boiling. They will continue cooking with the sauerkraut and broth.
Adjust the sauerkraut flavor
If you love strong tangy flavor, use the 3 cups sauerkraut directly after draining.
If your sauerkraut is particularly sour, rinse it briefly before draining. You can also rinse only part of the sauerkraut to keep some of its characteristic tang.
Brown the sausage first
Don’t simply add the sausage to the pot without browning it. Giving the 1½ pounds Polish sausage a few minutes in the skillet creates browned edges and adds extra flavor to the entire dish.
Be careful with salt
Sauerkraut and Polish sausage can both be salty. Taste the finished dish before adding additional salt.
Easy Variations
Add mushrooms
For an extra hearty dinner, sauté 8 ounces sliced mushrooms with the onion before adding the sauerkraut and potatoes.
Add bacon
Cook 4 strips chopped bacon before browning the sausage. Use some of the rendered bacon fat to cook the onion for an even richer flavor.
Add apples
For a sweet-tart contrast, add 1 peeled and diced apple during the final 5 minutes of cooking. Apple pairs particularly well with sausage and sauerkraut.
Make it spicy
Add ½ teaspoon crushed red pepper flakes or use a spicy smoked kielbasa.
Use beer instead of some broth
Replace ½ cup of the 1 cup chicken broth with beer for a deeper, malty flavor. If you prefer a completely alcohol-free version, simply use the full 1 cup chicken broth.
Slow Cooker Option
This recipe can also be adapted for the slow cooker.
Add 1½ pounds chunked Polish sausage, 1½ pounds potatoes, and 3 cups drained sauerkraut to the slow cooker.
Add 1 cup chicken broth, 1 teaspoon caraway seeds, 1 bay leaf, and ½ teaspoon black pepper.
For the best flavor, brown the 1½ pounds sausage and 1 large sliced onion first, then add them to the slow cooker.
Cover and cook on LOW for 6–8 hours or HIGH for about 3–4 hours, until the potatoes are tender.
What to Serve With Polish Sausage and Sauerkraut
This is already a complete and filling meal, so you don’t need many side dishes.
Try serving it with:
- Rye bread
- Crusty sourdough
- Seeded mustard
- Horseradish
- Simple cucumber salad
- Steamed green beans
- Roasted carrots
- Fresh green salad
A little mustard on the side is especially delicious with the smoky sausage and tangy sauerkraut.
How to Store Leftovers
Allow leftover Polish Sausage with Sauerkraut and Potatoes to cool before transferring it to an airtight container.
Refrigerate for 3–4 days.
Reheat gently in a skillet over medium-low heat, adding a splash of chicken broth if the mixture seems dry.
The dish can also be reheated in the microwave in individual portions.
Frequently Asked Questions
What kind of sausage should I use?
Smoked Polish kielbasa is an excellent choice. You can also use another fully cooked smoked sausage. If using fresh sausage, follow the package cooking instructions and make sure it reaches a safe internal temperature before serving.
Should I rinse sauerkraut before cooking?
Not necessarily. Draining it is usually enough if you enjoy a strong tangy flavor. If your sauerkraut is particularly sour or salty, a quick rinse can mellow the flavor.
Can I make this in a slow cooker?
Yes. Polish sausage, sauerkraut, and potatoes work very well in a slow cooker. Brown the sausage and onions first for the best flavor, then cook everything until the potatoes are tender.
Can I use red potatoes?
Absolutely. Red potatoes are a great substitute for Yukon Gold potatoes because they hold their shape well during cooking.
Is this a complete meal?
Yes. The combination of sausage, potatoes, and sauerkraut makes this a hearty one-dish dinner. You can serve it with bread, mustard, or a simple vegetable if desired.
Final Thoughts
This Polish Sausage with Sauerkraut and Potatoes is the definition of simple, satisfying comfort food. Smoky kielbasa, tender potatoes, savory onions, and tangy sauerkraut come together in a hearty meal that feels both rustic and comforting.
Whether you’re searching for an easy one-pot dinner recipe, a cozy cold-weather meal, or a filling family dinner recipe, this Polish-inspired classic is an excellent choice.
Serve it piping hot with a little mustard and some crusty rye bread, and enjoy a homemade dinner that’s packed with old-fashioned flavor.
