Polish Sausage Sauerkraut and Potatoes

Polish Sausage, Sauerkraut & Potatoes
Hearty, rustic, and full of comforting flavor — smoky sausage, tangy sauerkraut, and tender potatoes all cooked together in one pan.
🛒 Ingredients
1½ lbs Polish sausage (kielbasa), sliced into 1-inch pieces
1½ lbs baby potatoes (or Yukon Gold), halved or quartered
1 (16 oz) jar or bag sauerkraut, drained (lightly rinse if too tangy)
1 small onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil or butter
½ cup chicken broth
1 teaspoon caraway seeds (optional, traditional flavor)
½ teaspoon black pepper
Salt to taste
1 teaspoon paprika (optional)
👩‍🍳 Instructions
1️⃣ Brown the Sausage
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add sausage and cook 4–5 minutes until lightly browned.
Remove and set aside.
2️⃣ Cook the Potatoes
In the same pan, add potatoes and onion.
Cook 8–10 minutes, stirring occasionally, until potatoes begin to soften and brown.
Add garlic and cook 30 seconds.
3️⃣ Combine
Return sausage to the pan.
Add sauerkraut, chicken broth, black pepper, paprika, and caraway seeds (if using).
Stir well.
4️⃣ Simmer
Cover and cook on low heat 15–20 minutes, until potatoes are fork-tender and flavors blend.
Remove lid last few minutes if you want it less saucy.
🍽️ Serve With
Crusty rye bread
Whole grain mustard
Side salad