158) Polish Sausage with Sauerkraut

Ingredients

• 2 pounds Polish Sausage (fresh, smoked kielbasa, sliced on bias after boiling)
• 1 jar Sauerkraut (about 16 oz, drained before use)
• 0.5 pound Bacon (sliced, cooked until crispy)
• 1 large Green Apple (peeled and grated, skin left on for color)
• 1 medium Onion (peeled and diced)
• 4 tablespoons Brown Sugar (packed)
• 1 stick Unsalted Butter (8 Tbsp total, divided between pan and crock pot)
• 1 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Prepare Ingredients

   Grate the whole green apple, dice the medium onion, and drain the sauerkraut in a colander, pressing out excess liquid.

   Time: PT10M

2. Boil the Sausage

   Place the Polish sausage in a large pot, cover with water, bring to a rapid boil, then reduce heat to low and simmer for 15 minutes.

   Time: PT27M

   Temperature: high

3. Cook Bacon and Onions

   In a frying pan melt a tablespoon of butter, add the bacon slices and fry until crispy. Remove bacon, leaving the rendered fat, then add the diced onion and sauté until translucent.

   Time: PT13M

   Temperature: medium-high

4. Start the Sauerkraut Base

   Set the crock pot to high, add the remaining butter, then stir in the drained sauerkraut, grated apple, and brown sugar until well combined.

   Time: PT5M

   Temperature: high

5. Add Extra Butter and Pepper

   Add another tablespoon of butter for extra silkiness and sprinkle in the black pepper, stirring gently.

   Time: PT3M

6. Combine Bacon and Onions

   Add the cooked onions and crispy bacon pieces to the crock pot, stirring to distribute evenly.

   Time: PT2M

7. Cut and Add Sausage

   Remove the boiled sausage from the pot, let it cool briefly, then cut on a bias into bite‑size pieces and gently fold into the crock pot mixture.

   Time: PT5M

8. Slow Cook

   Switch the crock pot to low and let the dish simmer for 2 hours, stirring once halfway through.

   Time: PT2H

   Temperature: low

9. Final Seasoning and Serve

   Taste the finished dish, add a pinch more pepper if needed, and serve hot directly from the crock pot.

   Time: PT5M

Nutrition Facts

Calories

1085

Protein

25 g

Carbohydrates

24 g

Fat

52 g

Fiber

3 g

Ingredient Substitutions

• Instead of Polish Sausage: Smoked kielbasa, Bratwurst
• Instead of Sauerkraut: Homemade sauerkraut
• Instead of Bacon: Pancetta, Turkey bacon
• Instead of Green Apple: Granny Smith apple, other tart apples
• Instead of Onion: Shallot
• Instead of Brown Sugar: White sugar + molasses
• Instead of Unsalted Butter: Margarine
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Stove
• Crock Pot
• Frying Pan
• Grater
• Chef's Knife
• Cutting Board
• Wooden Spoon
• Measuring Spoons
• Fork
• Tongs (optional)

Critical Steps — Do Not Skip

• Boiling the sausage correctly (Step 2)
• Cooking bacon until crispy and using its grease for onions (Step 3)
• Melting butter and combining sauerkraut, apple, and brown sugar in the crock pot (Step 4)
• Cutting the hot sausage safely to avoid splatter (Step 7)
• Slow cooking on low for full flavor development (Step 8)

Chef Tips from the Video

• Use a smoked Polish kielbasa for an extra smoky dimension.
• For a tangier finish, stir in a tablespoon of Dijon mustard just before serving.
• If you prefer a thicker sauce, mash a few sauerkraut leaves against the side of the crock pot before the final slow‑cook.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Boil the sausage a day ahead, slice, and store in the fridge; add to the crock pot on the day of serving.
• Prepare the sauerkraut‑apple‑brown‑sugar mixture and refrigerate; reheat briefly before adding sausage.

Frequently Asked Questions