How to Make Polish Sausage and Sauerkraut: A Classic Recipe

Q: Can I use any type of sausage for this recipe?
A: While Polish sausage is recommended for authenticity, you can use other types of sausage based on your preference.

Q: Is it necessary to rinse the sauerkraut before using it?
A: Yes, rinsing the sauerkraut helps to reduce its natural tartness and makes it a better complement to the other flavors in the dish.

Polish Sausage and Sauerkraut Recipe


  • 1 lb Polish sausage, cut into rounds
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (32 oz) jar sauerkraut, drained and rinsed
  • 1 cup chicken broth
  • 2 tbsp brown sugar
  • 1 tbsp whole grain mustard
  • 1 tsp caraway seeds
  • Salt and pepper to taste
  1. Preheat oven to 350°F.
  2. In a large skillet, brown the sausage over medium-high heat for 5 minutes.
  3. Add onions and garlic to the skillet and cook for an additional 2-3 minutes until onions are translucent.
  4. Add the sauerkraut, chicken broth, brown sugar, mustard, caraway seeds, salt, and pepper to the skillet. Stir to combine.
  5. Transfer the mixture to a large baking dish and cover tightly with foil.
  6. Bake for 1 hour. Serve hot.
  • Calories: 462kcal
  • Total Fat: 33g
  • Saturated Fat: 11g
  • Cholesterol: 85mg
  • Sodium: 2585mg
  • Total Carbohydrates: 19g
  • Dietary Fiber: 5g
  • Sugars: 10g
  • Protein: 21g

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