Polish Sausage and Kraut

Ingredients

• 1.5 pounds Polish Sausage (Kielbasa) (Smoked, pre‑cooked; slice into 1‑inch pieces)
• 2 cups Sauerkraut (Drained and rinsed if very salty)
• 1 tablespoon Olive Oil (For browning the sausage)
• 1 medium Yellow Onion (Thinly sliced; optional but adds sweetness)
• 1 teaspoon Caraway Seeds (Traditional flavor for sauerkraut; optional)
• ½ teaspoon Black Pepper (Freshly ground)
• ¼ teaspoon Salt (Adjust to taste; sauerkraut is already salty)

Instructions

1. Slice the Sausage

   Place the kielbasa on a cutting board and cut into 1‑inch thick diagonal slices.

   Time: PT2M

2. Heat the Skillet

   Add 1 tablespoon olive oil to the skillet and heat over medium‑high heat until shimmering.

   Time: PT1M

   Temperature: Medium‑high

3. Brown the Sausage

   Add the sausage slices in a single layer. Cook, turning occasionally, until the edges are deep golden brown, about 8 minutes.

   Time: PT8M

   Temperature: Medium‑high

4. Set Sausage Aside

   Transfer the browned sausage to a plate and set aside while you prepare the kraut.

   Time: PT1M

5. Sauté Onion (Optional)

   If using onion, add the sliced onion to the same skillet and sauté until translucent, about 3 minutes.

   Time: PT3M

   Temperature: Medium

6. Add Sauerkraut

   Transfer the skillet contents to a medium saucepan (or keep in the skillet if large enough). Add the drained sauerkraut, caraway seeds, pepper, and salt. Stir to combine.

   Time: PT2M

7. Combine and Simmer

   Return the browned sausage to the pot, nestling it into the kraut. Reduce heat to low, cover, and simmer for 5–7 minutes until the sausage is heated through and flavors meld.

   Time: PT7M

   Temperature: Low

8. Finish and Serve

   Taste and adjust seasoning if needed. Serve hot directly from the pot or transfer to a serving dish.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

20g

Fat

20g

Fiber

4g