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Smoked Polish Kielbasa and Sauerkraut with Red Potatoes

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Smoked Polish Kielbasa and Sauerkraut with Red Potatoes

Get ready to embark on a mouthwatering culinary journey that will tantalize your taste buds and warm your soul! This traditional Polish dish is more than just a meal – it's a hearty, flavor-packed experience that combines the smoky richness of kielbasa with the tangy punch of sauerkraut and the comforting softness of red potatoes. Whether you're looking to impress your family or craving an authentic taste of Polish cuisine, this recipe is about to become your new favorite go-to comfort food that promises to deliver maximum flavor with minimal effort.

Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Polish
Serves: 6 servings

Ingredients

  1. 1 lb smoked Polish kielbasa, sliced
  2. 1 can sauerkraut
  3. 4 red potatoes, quartered
  4. 1 onion, sliced
  5. 1 tablespoon caraway seeds

Instructions

  1. Begin by gathering all your ingredients: 1 lb of smoked Polish kielbasa, 1 can of sauerkraut, 4 red potatoes (quartered), 1 onion (sliced), and 1 tablespoon of caraway seeds.
  2. Rinse the sauerkraut under cold water to reduce its saltiness if desired. Drain and set aside.
  3. In a large pot or Dutch oven, add the quartered red potatoes and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to medium and simmer for about 10 minutes, or until they are just tender but not fully cooked.
  4. While the potatoes are cooking, heat a large skillet over medium heat. Add the sliced onion and sauté for about 5 minutes, or until they become translucent and slightly caramelized.
  5. Once the potatoes are done, drain them and add them to the skillet with the onions. Stir to combine and let them cook for another 5 minutes, allowing the potatoes to brown slightly.
  6. Add the sliced smoked Polish kielbasa to the skillet and cook for about 5 minutes, stirring occasionally, until the kielbasa is heated through and begins to brown.
  7. Stir in the sauerkraut and caraway seeds, mixing everything well. Cook for an additional 5 minutes, allowing the flavors to meld together.
  8. Once everything is combined and heated through, remove the skillet from heat. Taste and adjust seasoning if necessary.
  9. Serve the smoked Polish kielbasa and sauerkraut mixture warm, garnished with fresh herbs if desired. Enjoy your hearty Polish meal!

Tips

  1. Sauerkraut Hack: Rinse the sauerkraut to control saltiness, but don't drain it completely – some moisture helps develop rich flavors.
  2. Potato Perfection: Par-boil your red potatoes before sautéing to ensure they're tender inside and crispy outside.
  3. Caramelization is Key: Take your time sautéing the onions to develop a deep, sweet flavor that complements the smoky kielbasa.
  4. Caraway Seeds Secret: Don't skip the caraway seeds – they add an authentic Polish flavor profile that elevates the entire dish.
  5. Serving Suggestion: For an extra touch, garnish with fresh chopped parsley or dill to add a pop of color and freshness.
  6. Make-Ahead Tip: This dish tastes even better the next day, so don't hesitate to make it in advance and reheat for an easy meal.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 15g

Protein: 20g

Fat: 25g

Saturated Fat: 9g

Cholesterol: 65mg

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