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This Polish Sausage Sauerkraut and Potato Skillet is my go-to when I want rich savory flavors with almost no fuss There is something so special about the tangy sauerkraut and the juicy sausage mixed together with simple golden potatoes Everything cooks together in one pan so weeknight cleanup is effortless and the aroma fills the whole kitchen
I tried this on a snowy evening and everyone ended up crowding around the stove for seconds It is now a tradition when the weather gets chilly
Ingredients
- Sauerkraut: Choose a fresh crisp sauerkraut from the refrigerated section for best flavor Drain well to keep the skillet from getting watery
- Polish sausage: Use a good quality pork or beef sausage Look for smoked sausage for extra depth
- Potatoes: Choose waxy potatoes like Yukon Gold for a creamy center and good structure
- Onion: Fresh yellow onion is best for sweetness and aroma Pick firm heavy onions
- Garlic: Use fresh cloves if possible for a fragrant base that plays well with sausage
- Caraway seeds: These tiny seeds give that unmistakable Polish tang Look for fresh seeds and give them a quick sniff to make sure they are aromatic
- Salt and pepper: Taste as you go and use coarsely ground black pepper for the best kick
Step-by-Step Instructions
- Brown the Sausage:
- Slice your sausage on the diagonal For deep flavor use a cast iron or heavy skillet Heat it up and add your sausage carefully Brown slices until they are dark and crisp on the edges turning as needed This step is all about building up those savory caramelized bits in the pan
- Sweat the Aromatics:
- Scatter chopped onions over the sausage and toss Keep the heat at medium so onions soften but do not burn Add the minced garlic after a minute and stir constantly until the onions are golden and fragrant This should take three to four minutes and is your foundation for the entire dish
- Combine the Potatoes and Sauerkraut:
- Add your diced potatoes and the well-drained sauerkraut to the pan Layer evenly and use a spatula to gently mix so the flavors mingle This is the moment everything starts coming together Scrape the bottom to loosen the flavorful browned bits
- Season and Simmer:
- Dust on salt black pepper and a generous pinch of caraway seeds Cover with a tight lid and drop the heat to low Let everything bubble gently for about twenty minutes Stir every now and then so the potatoes cook evenly and soak up all that tangy sausage flavor Check potatoes with a fork they should be tender but not mushy
- Finish and Serve:
- Once potatoes are just right take the skillet off the heat Garnish with chopped parsley if you have it Scoop onto plates while steaming hot Every bite should be full of juicy sausage and sauerkraut
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I always taste the sauerkraut before it goes in and sometimes I rinse it to mild out the flavor My family loves the lively taste the caraway seeds bring and my grandma always sprinkled in a little extra just for me
Storage Tips
Let leftovers cool completely before covering and storing in an airtight container in the fridge This skillet keeps well for up to three days and reheats easily on the stove Add a splash of water to loosen it up You can also freeze individual portions they reheat beautifully in a hot pan or microwave
Ingredient Substitutions
If you cannot find Polish sausage you can use kielbasa or even a good smoked chicken sausage Yukon Golds are wonderful but any firm potato like red potatoes will hold up well For extra veg add bell pepper or carrot when sweating the onions If you want a lighter version swap half the sausage for mushrooms
Serving Suggestions
Crusty sourdough is the classic side to swipe up all the juices I have also served this alongside a big green salad with a mustardy vinaigrette For a cozy weekend upgrade offer a little horseradish or good grainy mustard on the side and let everyone scoop their own
Cultural Notes
This skillet draws on traditional Polish and Central European comfort food Sauerkraut and sausage have been pantry staples for generations because they keep well over winter In my house we make this around the holidays as a nod to our heritage and everyone feels full and happy at the end of the meal
Frequently Asked Questions
- → What type of sausage works best in this skillet?
Polish sausage (kielbasa) offers robust, savory flavor, but smoked sausage adds extra depth or heat if you prefer.
- → How do I avoid soggy sauerkraut?
Drain the sauerkraut well before adding it to the pan. Squeeze out excess liquid for best results.
- → Can I add other vegetables?
Yes, sliced carrots or bell peppers complement the sausage and sauerkraut, making the dish heartier and colorful.
- → How do I deepen the skillet’s flavor?
Deglaze the pan with a splash of beer or white wine after browning the sausage for richer, layered taste.
- → What’s the best way to serve this dish?
Enjoy hot, garnished with fresh parsley. Pair with crusty bread or a side of spicy mustard for extra zing.