Ingredients
- 1 lb Polish sausage, sliced into 1-inch pieces
- 1 lb baby potatoes (or 4 medium potatoes), halved or quartered
- 2 cups sauerkraut, drained (rinse if you prefer it less sour)
- 1 small onion, thinly sliced
- 2 tablespoons olive oil or butter
- 1/2 cup chicken broth or water
- 1 teaspoon caraway seeds (optional, traditional!)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep & Sauté:
In a large skillet or Dutch oven, heat the olive oil (or butter) over medium heat. Add the sliced onions and cook until soft and slightly golden. - Add Sausage:
Toss in the Polish sausage slices and cook for 5–7 minutes until browned on the edges. - Potatoes Join the Party:
Add the potatoes to the skillet, season with salt, pepper, and caraway seeds if using. Stir everything together. - Simmer with Sauerkraut:
Add the sauerkraut and pour in the chicken broth. Stir well, cover, and reduce the heat to medium-low. Simmer for about 25–30 minutes, or until potatoes are fork-tender. - Finish & Serve:
Taste and adjust seasoning if needed. Garnish with chopped parsley and serve hot!
Let me know if you want a crockpot or oven version too!