Polish Sauerkraut and Sausage

Ingredients

• 1 stick Unsalted Butter (cut into cubes, room temperature)
• 1 large Onion (diced)
• 8 oz Fresh Mushrooms (sliced; any variety)
• 4 links Polish Sausage (Kielbasa) or Bratwurst (about 1 lb total; sliced into thirds after browning)
• 4 cups Sauerkraut (plain cabbage, salt, water; rinsed 2‑3 times and drained)
• 1 tsp Black Pepper (freshly ground)

Instructions

1. Prepare Ingredients

   Dice the onion, slice the mushrooms, rinse the sauerkraut in a colander under cold water 2‑3 times, then drain well. Slice the sausage into thirds after it is browned later.

   Time: PT5M

2. Sauté Onions and Mushrooms

   Heat the skillet over medium heat, add the stick of butter, and melt. Add the diced onion and sauté for 2‑3 minutes, then add the sliced mushrooms. Cook, stirring occasionally, until the onions are almost transparent and the mushrooms have released their moisture, about 5‑7 minutes.

   Time: PT7M

   Temperature: medium heat

3. Add Sauerkraut

   Stir the rinsed sauerkraut into the skillet with the onion‑mushroom mixture. Cook, stirring occasionally, until the sauerkraut begins to brown and develop caramelized bits, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

4. Brown the Sausage

   In the same skillet (or a separate pan), add a little extra butter if needed and brown the sausage links on all sides over medium‑high heat, about 8 minutes. They should be nicely colored but not fully cooked through.

   Time: PT8M

   Temperature: medium‑high heat

5. Combine and Transfer to Oven‑Safe Dish

   Slice the browned sausage into thirds and add it to the skillet with the sauerkraut mixture. Transfer everything to the Dutch oven or casserole dish, spreading evenly. Cover with the lid.

   Time: PT5M

6. Bake Covered

   Place the covered dish in a pre‑heated oven at 325°F and bake for 2 hours.

   Time: PT2H

   Temperature: 325°F

7. Finish Uncovered

   Remove the lid and continue baking for an additional 30 minutes, or until the top is lightly browned and slightly crisp.

   Time: PT30M

   Temperature: 325°F

8. Rest and Serve

   Allow the casserole to rest for 10 minutes before serving. Serve hot with mustard or a slice of rye bread if desired.

   Time: PT10M

Nutrition Facts

Calories

420

Protein

20g

Carbohydrates

10g

Fat

30g

Fiber

3g