Best Fresh Polish Sausage Sauerkraut Potato Dish Recipes

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POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)



Polish Sausage and Sauerkraut Casserole (Kapusta) image

When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.

Provided by Mareesme

Categories     One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 6

4 lbs Polish sausage, fresh if possible
1/2 lb bacon
1 small yellow onion
2 (27 ounce) jars sauerkraut
1/2 cup brown sugar
3/4 cup water

Steps:

  • Preheat oven to 325 degrees Fahrenheit.
  • Bring sausage to boil and simmer 15 minutes; drain and set aside.
  • Cut bacon into small pieces.
  • Begin browning, then add diced onion.
  • Saute together until bacon is almost crisp.
  • Drain mixture, reserving bacon grease.
  • Drain sauerkraut (do not rinse).
  • Add sauerkraut and brown sugar to bacon mixture.
  • Mix in about 2 Tablespoons reserved bacon grease and water.
  • Place in large casserole dish.
  • Cut Polish sausage into 3" pieces and place on top of sauerkraut.
  • Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
  • Finish baking; remove from oven.
  • Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

FRESH POLISH SAUSAGE BRAISED IN SAUERKRAUT WITH PARSLEYED POTATOES



Fresh Polish Sausage Braised in Sauerkraut with Parsleyed Potatoes image

An unassuming regional dish of sauerkraut with various charcuterie meats-sausage, duck confit, salt pork-garnered three stars for the restaurant L'Auberge de l'Ill, located on the banks of the River Ill in picturesque Alsace, and made both the specialty, choucroute garnie, and the restaurant classics in the world of European haute cuisine. It's one of my favorite composed pork dishes, and I often cook a simple but still lusty version of it with robust Polish sausage. If you'd like to make it more elaborate, add baby back ribs baked until half done and/or the cured duck legs without the Toulouse sausage stuffing (page 35) to the sauerkraut. The juniper berries lend a clear, piney fragrance. If you don't have any on hand, 1 tablespoon of good gin, the spirit they flavor, can be substituted.

Yield serves 6

Number Of Ingredients 15

4 tablespoons butter
4 ounces salt pork, preferably with rind, cut into 1/2-by-1-inch pieces
2 yellow or white onions, halved and sliced 1/8 inch thick
3/4 teaspoon caraway seeds
1/2 teaspoon black peppercorns, crushed with a mallet
10 juniper berries, crushed
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
3 pounds sauerkraut, drained and lightly squeezed
1 cup white wine
1 cup chicken broth (page 5)
1 pound Fresh Polish Sausage (page 44), stuffed in hog casing or hand formed into links about 3 1/2 inches long by 1 inch in diameter
2 pounds red or Yukon gold potatoes, peeled and cut into 1/2-inch chunks
Kosher salt
3 tablespoons butter
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 350°F.
  • To make the sauerkraut, melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the salt pork and sauté until barely beginning to turn golden, 4 to 5 minutes. Add the onions, stir to coat them well, and sauté until they are softened but not browned, about 6 minutes. Stir in the caraway, peppercorns, juniper, thyme, and sauerkraut, mixing with a fork to separate the sauerkraut strands. Add the wine and broth and bring to a boil over high heat. Transfer the contents of the sauté pan to a large ovensafe pan or clay pot, cover, and bake, stirring once or twice, until lightly brown around the edges, about 1 hour.
  • Meanwhile, in the same sauté pan used for the onions, melt the remaining 2 tablespoons butter over medium heat. Add the sausages and sauté until golden all around, 4 to 5 minutes. Set aside.
  • When the sauerkraut has cooked for 1 hour, add the sausages, pressing them in so they are well embedded. Decrease the oven heat to 325°F, cover, and continue cooking until most of the liquid has evaporated, about 30 minutes.
  • While the sauerkraut and sausages finish cooking, prepare the potatoes. Place them in a large pot, add water to cover generously and a teaspoon or so of salt, and bring to a boil over high heat. Decrease the heat to maintain a brisk simmer and cook until they can be pierced all the way through, 10 to 15 minutes. Drain the potatoes, return them to the pot, and add the butter and parsley. Without stirring, cover the pot and set aside in a warm place.
  • To serve, present the sauerkraut in the clay pot, if you used one, or spoon it onto a platter. Gently stir the potatoes, season them with salt, and serve them in a separate bowl on the side.

FRESH POLISH SAUSAGE SAUERKRAUT POTATO DISH RECIPE - (4/5)



Fresh Polish Sausage Sauerkraut Potato Dish Recipe - (4/5) image

Provided by á-2904

Number Of Ingredients 5

Klement's Fresh Polish Sausage (not cooked, from Sentry, Sendik's)
Frank's Sauerkraut (drained) -Lots
8-10 Potatoes, peeled and cut into fourths
Olive oil - 2 Tablespoons
Beef broth - 1/2 to 1 cup

Steps:

  • 2 Tablespoons Olive Oil to cover bottom of baking dish (Le Creuset Dutch Oven-Mary fills 9 ½ qt oval, Marilyn uses 5 ½ qt oval) Sauerkraut (lots) , drained, layer on bottom of dish Beef broth, ½ to 1 cup, to add moisture for potatoes & polish sausage to cook in Cut fresh polish sausage into 6" pieces, tuck into sauerkraut, along edges of pan, will brown Peel and cut potatoes into fourths, tuck into sauerkraut Sprinkle with Lawry's Seasoning Salt, a little pepper Bake at 300-350 degrees until potatoes are done, tender. About 1 ½ hours. Cook slowly, can keep warm at 200 degrees when potatoes are tender, sausage browned. Easy, you can cook and add more polish sausage if you have extra sauerkraut and/or potatoes for another meal or 2. Mmmm delicious!

POLISH SAUSAGE SAUERKRAUT & POTATOES - CROCKPOT RECIPE - (3.8/5)



Polish Sausage Sauerkraut & Potatoes - Crockpot Recipe - (3.8/5) image

Provided by Lsweetnell

Number Of Ingredients 8

2 (14-ounce) cans sauerkraut, undrained
6 potatoes, peeled and cut into large chunks
1/3 cup brown sugar
1 cup water
1 pound Polish sausage, cut into chunks
1 1/2 teaspoons caraway seeds
2 bay leaves
1/2 teaspoon pepper

Steps:

  • Place sauerkraut and potatoes in slow cooker, add spices, brown sugar and water. Stir in sausage chunks. Cook 4 hours on high or about 6 hours on low or until potatoes are tender. Cook's Note: You can also use pork chops in this recipe. Combine all the ingredients, except the potatoes and chops, then once sauerkraut mixture is made just layer in potatoes and chops.

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