Polish Sausage, Sauerkraut, and Potatoes
A hearty and comforting dish featuring Polish sausage, tangy sauerkraut, and tender potatoes.
Servings: 4 servings
Equipment
- Large Pot or Dutch Oven
Ingredients
- 2 cans Canned Sauerkraut 14-ounce cans, undrained
- 5-6 pieces Potatoes Peeled and cut into large chunks
- 1 cup Water
- 1 pound Polish Sausage Cut into chunks (smoked sausage works too)
- 1 teaspoon Caraway Seeds
- 1 leaf Bay Leaf
- 1/4 teaspoon Black Pepper
Instructions
- Prep the potatoes: Peel and cut them into large, even chunks for consistent cooking.
- Assemble the pot: In a large pot or Dutch oven, combine the sauerkraut (with its juices), potato chunks, and water.
- Add sausage and seasoning: Mix in the sausage, caraway seeds, bay leaf, and black pepper.
- Bring to a boil: Cover the pot and bring the mixture to a gentle boil over medium heat.
- Simmer to perfection: Reduce heat to low and simmer for 30 minutes, or until potatoes are tender but not falling apart.
- Final touch: Remove the bay leaf, taste, and adjust seasoning if needed. Serve warm and enjoy!
Notes
For added flavor, serve with mustard or fresh parsley on top. This dish pairs well with crusty bread or a crisp salad.