That combo is a classic! Here’s an easy, comforting way to make Polish sausage, sauerkraut, and potatoes—all in one pan.
Simple Skillet or Oven Recipe
Ingredients
- Polish sausage (kielbasa), sliced into chunks
- Sauerkraut, drained (leave a little juice if you like it tangy)
- Potatoes, chopped (Yukon gold or red potatoes work great)
- 1–2 tablespoons oil or butter
- Optional: onion, black pepper, paprika, garlic
Method (Skillet)
- Cook the potatoes
- Heat oil or butter in a large skillet over medium heat.
- Add potatoes, season lightly with salt and pepper, and cook until golden and mostly tender (about 10–12 minutes). Stir occasionally.
- Add the sausage
- Push potatoes to the side, add the sausage, and brown it for 4–5 minutes.
- Add sauerkraut
- Stir in the sauerkraut (and onion if using).
- Sprinkle with pepper and a little paprika.
- Cover and cook 5–10 more minutes so everything heats through and flavors blend.
Method (Oven – super easy)
- Preheat oven to 400°F (205°C).
- Toss potatoes with oil, pepper, and a little salt.
- Spread on a baking dish, top with sausage and sauerkraut.
- Cover with foil and bake 35–40 minutes, uncovering for the last 10 minutes to brown.
Optional Add-Ins / Tips
- A small splash of apple juice or chicken broth softens the sauerkraut’s bite
- Serve with mustard or rye bread
- If you like it extra crispy, broil for 2–3 minutes at the end (watch closely)
If you want it more traditional, extra crispy, or slow-cooker style, tell me how you’re cooking and I’ll adjust it for you.
