Polish sausage with sauerkraut and potatoes:
Ingredients:
– 2 (14-ounce) cans of sauerkraut, undrained (or 1 (2-pound) bag)
– 5 or 6 medium potatoes, peeled and cut into large pieces
– 1 cup of water
– 1 to 1.5 pounds of Polish sausage (kielbasa), cut into 2-3 inch segments
– 1 medium onion, sliced
– 2 tablespoons of butter or olive oil
– 1 teaspoon of caraway seeds (optional)
– Salt and pepper, to taste
Instructions:
1. Prepare the Potatoes: In a pot of lightly salted water, boil the potato chunks for about 10 minutes, or until they are partially cooked. Drain and set aside.
2. Cook the Sausage and Onion: In a large skillet or Dutch oven, heat the butter or olive oil over medium heat. Add the sliced onion and sauté until it becomes soft and translucent, approximately 5 minutes. Then, add the Polish sausage and brown it lightly on all sides.
3. Combine Everything: To the skillet, add the sauerkraut (including its liquid), followed by the partially cooked potatoes. Pour in the water and add caraway seeds if desired.
4. Simmer: Cover the skillet or Dutch oven and let it simmer on low heat for 30-40 minutes, stirring occasionally, until the potatoes are tender and the flavors have blended. If the dish begins to dry out, add more water as needed.
5. Season and Serve: Taste the dish and adjust the seasoning with salt and pepper as necessary. Serve hot, accompanied by crusty bread or mustard.
This comforting dish is a beloved classic for many, making it ideal for warm family gatherings!
