Kielbasa and Sauerkraut Potatoes
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
4 servings
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Calories
662 kcal
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Course
Main Course
Kielbasa and Sauerkraut Potatoes
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This comforting kielbasa and sauerkraut potatoes recipe is Polish-inspired, made with simple ingredients, and a complete meal in one dish - no sides needed!
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Ingredients
- 2 lbs potatoes Note 1 900 g
- 1 lb kielbasa Note 2
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 onion red, yellow, or white
- 1 can of Sauerkraut drained, Note 3
- 2 cups chicken stock or vegetable stock or even water
- 1 teaspoon granulated sugar Note 4
- 1 small bunch of chives or parsley, frozen herbs work, too
- Fine sea salt and ground black pepper to taste
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Instructions
- Cook the potatoes: Place the well-washed potatoes in a pot and cover them with cold water. Add some salt, bring to a boil, and cook them until tender. I needed about 20 minutes, but it definitely depends on their size. Drain them well. Once cool enough to handle, cut them into bite-sized cubes.2 lbs potatoes
- Preparations: While the potatoes are cooking, slice the sausage and the onions. Set them aside separately. Drain the sauerkraut but don’t rinse it.1 lb kielbasa + 1 onion
- Brown kielbasa: Heat the oil in the pot. Add the sausage slices and cook them on medium-high heat for 3 to 5 minutes until slightly crispy around the edges. Remove them from the pan with a slotted spoon.1 tablespoon vegetable oil
- Cook onions: Add the butter to the same pan, let it melt, then add the sliced onions. Cook them on medium-low heat until translucent - 2-3 minutes.1 tablespoon butter
- Add the prepared potatoes and cook them with the onions for about 5 minutes, carefully stirring a couple of times in between. Add drained sauerkraut, stir, and cook for about 3 minutes.1 can of sauerkraut
- Simmer: Pour in the stock, add the sugar, and some salt and pepper. Cover the pot and simmer the dish for 10-12 minutes, stirring halfway through, until everything is heated through.2 cups chicken stock + 1 teaspoon granulated sugar + fine sea salt and ground black pepper
- Adjust the taste with salt and pepper, and sprinkle the dish with plenty of chopped herbs before serving.1 small bunch of chives + fine sea salt and ground black pepper
Notes
- Potatoes: Waxy potatoes, such as Yukon Gold or red potatoes, are ideal. They maintain their shape when cooked and become tender without breaking apart.
- Sausage: I usually use smoked kielbasa, but fresh kielbasa works, too - just cook the slices a bit longer to ensure they are cooked through. Delicious alternatives are bratwurst, Italian sausage, or another kind of smoked sausage.
- Sauerkraut: German-style sauerkraut is often sold in cans or jars under brands like Bermann's, Kraut Boyz, Mildessa, and Hengstenberg. I use Mildessa most of the time (the Amazon affiliate links open in new tabs).
- Seasoning: You can add 1 teaspoon of caraway seeds along with the sugar.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
662kcal
(33%)
Carbohydrates
50g
(17%)
Protein
24g
(48%)
Fat
41g
(63%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
91mg
(30%)
Sodium
1797mg
(75%)
Potassium
1405mg
(40%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
109IU
(2%)
Vitamin C
49mg
(54%)
Calcium
54mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 662kcal | 33% |
| Carbohydrates | 50g | 17% |
| Protein | 24g | 48% |
| Fat | 41g | 63% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 91mg | 30% |
| Sodium | 1797mg | 75% |
| Potassium | 1405mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 49mg | 54% |
| Calcium | 54mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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