There’s something deeply comforting about a meal that comes together in a single pan, filling your kitchen with savory aromas and promising minimal cleanup. This One-Pot Polish Sausage, Sauerkraut & Potatoes is exactly that kind of dish—a humble, hearty, and incredibly satisfying dinner that feels like a warm hug on a busy weeknight. It’s the kind of recipe I turn to when life feels a little chaotic, when I want something flavorful and filling without a sink full of dishes waiting for me afterward.
I first had a version of this at a friend’s family gathering years ago. It was snowing outside, and her grandmother had simmered a big skillet of kielbasa, tangy sauerkraut, and tender potatoes on the stove. The smell alone was enough to make everyone gather in the kitchen. I remember thinking how genius it was—so simple, yet so deeply flavorful. It’s a meal that doesn’t ask for much but gives back generously. Whether you’re new to cooking or simply looking for a reliable, budget-friendly sausage meal to add to your rotation, this one-pot wonder is here to deliver.
Table of Contents
Ingredients for One-Pot Polish Sausage, Sauerkraut & Potatoes
One-Pot Polish Sausage, Sauerkraut & Potatoes brings together a handful of simple ingredients that pack a punch of flavor. Here’s what you’ll need:
- 1 lb Polish sausage (kielbasa), sliced into ½-inch rounds
- 1 lb baby potatoes, halved or quartered if large
- 1 (16 oz) jar sauerkraut, drained but not rinsed
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon caraway seeds (optional but recommended)
- ½ teaspoon smoked paprika
- ½ cup chicken or vegetable broth
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Smart Swaps & Variations:
- No baby potatoes? Use Yukon gold or red potatoes cut into chunks.
- For a lighter version, try turkey or chicken kielbasa.
- Not a fan of caraway? Substitute with fennel seeds or a pinch of dried thyme.
- If you prefer a less tangy dish, rinse the sauerkraut before using.
Timing for This Easy Polish Sausage Recipe
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
This kielbasa and potato skillet comes together in about 40 minutes from start to finish, making it nearly 50% faster than many traditional roasted dinners.
Step-by-Step Instructions for Your Kielbasa Sauerkraut Dinner
This process is straightforward, but a few simple techniques will ensure your potatoes are tender and your sausage is beautifully browned.
Brown the Sausage: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until the pieces are nicely browned on both sides. Remove the sausage with a slotted spoon and set it aside on a plate. This step builds a foundation of flavor in the pan.
Sauté the Aromatics: In the same skillet, add the sliced onion. Cook for 3-4 minutes until it begins to soften and become translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
Cook the Potatoes: Add the halved baby potatoes to the skillet along with the smoked paprika, caraway seeds (if using), and a pinch of salt and pepper. Stir everything to coat the potatoes in the spices and pan drippings. Pour in the chicken broth and bring it to a simmer.
Simmer to Tenderness: Cover the skillet, reduce the heat to medium-low, and let the potatoes simmer for 15-18 minutes, or until they are fork-tender. You can give them a stir halfway through to ensure even cooking.
Combine and Warm Through: Once the potatoes are tender, stir in the drained sauerkraut and the browned kielbasa. Let everything heat together for another 3-4 minutes, allowing the flavors to meld. Taste and adjust seasoning with more salt or pepper if needed.
Serve: Garnish with fresh chopped parsley and serve hot directly from the skillet.
Pro Tip: For a bit of extra richness, stir in a tablespoon of butter right at the end before serving. It adds a lovely gloss and depth to the dish.
Nutritional Information for This Hearty One Pot Meal
This is a well-balanced meal that provides sustained energy. A serving (approximately one-quarter of the recipe) contains roughly:
- Calories: 420
- Protein: 18g
- Carbohydrates: 28g
- Fat: 25g
- Fiber: 5g
This kielbasa sauerkraut dinner is also a good source of Vitamin C from the sauerkraut and potatoes, and it provides iron and B vitamins from the sausage.
Equipment Needed for This Simple Kielbasa and Potatoes
You only need one key piece of equipment to make this entire meal:
- A large skillet or Dutch oven with a tight-fitting lid. A 12-inch skillet or a 5-quart Dutch oven works perfectly.
Why You’ll Love This One-Pot Polish Sausage, Sauerkraut & Potatoes
- Minimal Cleanup: The one-pot nature of this dish is a game-changer for weeknights. Fewer dishes mean more time to relax after dinner.
- Big, Bold Flavors: The combination of smoky sausage, tangy sauerkraut, and earthy potatoes is incredibly satisfying and complex, despite the simple ingredient list.
- Effortless Cooking: The steps are simple and the cooking process is largely hands-off once the skillet is covered, making it a very approachable recipe for any skill level.
- Budget-Friendly: This is a cost-effective meal that uses affordable, shelf-stable ingredients, making it easy on your wallet.
Healthier Alternatives for the Recipe
This hearty one pot meal is already quite balanced, but you can easily adjust it to meet specific dietary needs.
- Lower Fat: Opt for a turkey or chicken kielbasa and use a light spray of olive oil instead of a full tablespoon.
- Lower Carb: Replace the potatoes with chopped turnips or radishes, which will soften similarly but with fewer carbohydrates.
- Lower Sodium: Look for low-sodium kielbasa and low-sodium broth. You can also rinse the sauerkraut thoroughly to reduce its salt content.
- Add More Veggies: Stir in a handful of spinach during the last 2 minutes of cooking, or add sliced bell peppers when you sauté the onions.
Serving Suggestions for Your Polish Sausage and Potato Skillet
This dish is a complete meal on its own, but it pairs wonderfully with a few simple sides.
- With Bread: A thick slice of crusty rye or pumpernickel bread is perfect for soaking up the delicious juices in the pan.
- With a Fresh Salad: A simple green salad with a sharp vinaigrette helps cut through the richness of the sausage.
- With a Creamy Element: A dollop of sour cream or Greek yogurt on the side adds a cool, creamy contrast.
- For a Crowd: This recipe is easy to double and serve family-style right in the skillet. It has a similar comforting appeal to our Simple and Delicious Tater Tot Casserole, making it a hit at potlucks.
Common Mistakes to Avoid with This Easy Polish Sausage Recipe
- Skipping the Sausage Browning: Taking the time to brown the kielbasa adds a deep, caramelized flavor to the entire dish. Don’t just toss it in raw.
- Overcooking the Sauerkraut: Add the sauerkraut at the very end. If it simmers for too long, it can become mushy and lose its pleasant tangy bite.
- Cutting the Potatoes Too Large: If your potato pieces are too big, they will take much longer to cook. Keep them to a uniform, bite-sized size for even cooking.
- Not Using the Lid: Covering the skillet is crucial for steaming the potatoes to tenderness. If you leave it uncovered, the broth will evaporate too quickly and the potatoes may not cook through.
Storing Tips for the Recipe
This is a fantastic make-ahead meal. The flavors often taste even better the next day.
- Refrigerator: Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezer: This one-pot polish sausage, sauerkraut & potatoes freezes well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently in a skillet on the stovetop over medium heat, adding a splash of broth or water to loosen it up. You can also microwave it in a covered dish, stirring occasionally.
If you love the convenience of set-it-and-forget-it meals, you will appreciate our Slow Cooker Garlic Parmesan Chicken and Potatoes for another easy, comforting dinner option.
Conclusion for Your Cozy One-Pot Polish Sausage, Sauerkraut & Potatoes
This One-Pot Polish Sausage, Sauerkraut & Potatoes is more than just a meal; it’s a reliable, flavor-packed solution for those nights when you need comfort without the complication. It proves that the best dinners don’t have to be fancy or require a dozen steps. They just need good ingredients cooked with a little care in a single pan.
I hope this recipe finds its way into your regular dinner rotation and brings as much warmth and satisfaction to your table as it does to mine. If you’re looking for other ways to enjoy sausage, our Easy Olive Garden Zuppa Toscana Soup is another beloved favorite.
I would love to hear how your kielbasa and potato skillet turns out. Leave a comment below and share your experience. And if you take a photo, don’t forget to tag @Harmonymeal on Pinterest so we can see your beautiful creation. Happy cooking
FAQs about One-Pot Polish Sausage, Sauerkraut & Potatoes
Do you rinse sauerkraut for Polish sausage?
While some prefer to rinse sauerkraut to reduce its strong sourness and sodium content, it’s generally not necessary for this dish. The flavors will meld, and the sourness is a key component. If you prefer a milder taste, a quick rinse is fine.
What kind of potatoes go well with Polish sausage and sauerkraut?
Sturdy, waxy potatoes that hold their shape well are best, such as Yukon Gold, Red Bliss, or new potatoes. Russet potatoes can work but may break down more easily. Cut them into uniform, bite-sized pieces for even cooking.
Can I cook raw sauerkraut in this dish?
Yes, absolutely. Raw sauerkraut, especially the unpasteurized kind, works wonderfully. Its fermentation process adds depth of flavor and beneficial probiotics. It will soften and mellow during the cooking process.
How do I prevent the potatoes from getting mushy?
To prevent mushy potatoes, ensure they are cut into uniform pieces and add them at the correct stage, usually simultaneously with the sausage and sauerkraut or shortly after, depending on the cooking method. Avoid overcooking; they should be tender but still firm.
What can I add to enhance the flavor of this one-pot dish?
Sautéed onions, sliced apples (for sweetness), caraway seeds (a classic pairing), a bay leaf, or a splash of apple cider vinegar can significantly enhance the flavor. A touch of brown sugar can also balance the sauerkraut’s tang.
How long does this one-pot meal last in the refrigerator?
Stored properly in an airtight container, One-Pot Polish Sausage, Sauerkraut & Potatoes will typically last for 3-4 days in the refrigerator. Ensure it cools completely before refrigerating.
One-Pot Polish Sausage, Sauerkraut & Potatoes
There is something deeply comforting about a meal that comes together in a single pan, filling your kitchen with savory aromas and promising minimal cleanup. This One-Pot Polish Sausage, Sauerkraut & Potatoes is exactly that kind of dish—a humble, hearty, and incredibly satisfying dinner that feels like a warm hug on a busy weeknight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
Ingredients
- 1 lb Polish sausage (kielbasa), sliced into ½-inch rounds
- 1 lb baby potatoes, halved or quartered if large
- 1 (16 oz) jar sauerkraut, drained but not rinsed
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil or butter
- 1 teaspoon caraway seeds (optional but recommended)
- ½ teaspoon smoked paprika
- ½ cup chicken or vegetable broth
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Brown the Sausage: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced kielbasa and cook for 4-5 minutes, stirring occasionally, until the pieces are nicely browned on both sides. Remove the sausage with a slotted spoon and set it aside on a plate.
- Sauté the Aromatics: In the same skillet, add the sliced onion. Cook for 3-4 minutes until it begins to soften and become translucent. Add the minced garlic and cook for another minute until fragrant.
- Cook the Potatoes: Add the halved baby potatoes to the skillet along with the smoked paprika, caraway seeds (if using), and a pinch of salt and pepper. Stir everything to coat the potatoes in the spices and pan drippings. Pour in the chicken broth and bring it to a simmer.
- Simmer to Tenderness: Cover the skillet, reduce the heat to medium-low, and let the potatoes simmer for 15-18 minutes, or until they are fork-tender. You can give them a stir halfway through to ensure even cooking.
- Combine and Warm Through: Once the potatoes are tender, stir in the drained sauerkraut and the browned kielbasa. Let everything heat together for another 3-4 minutes, allowing the flavors to meld. Taste and adjust seasoning with more salt or pepper if needed.
- Serve: Garnish with fresh chopped parsley and serve hot directly from the skillet.
Notes
Pro Tip: For a bit of extra richness, stir in a tablespoon of butter right at the end before serving. It adds a lovely gloss and depth to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 60mg
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