Polish Sausage and Sauerkraut

Ingredients

• 680 g (1½ lb; about 2 large)russet potatoes, cleaned and cut into 1.3 cm (½-inch) cubes
• 454 g (1 lb)Polish sausage, smoked or fresh
• 1onion, sliced and cut into 2.5 cm (1-inch) pieces
• 240 ml (1 cup)sauerkraut
• 14 g (1 tbsp)unsalted butter
• 2.5 ml (½ tsp)ground black pepper
• 1.25 ml (¼ tsp)salt

Instructions

1. 1

   Parboil the potatoes

   Cover the potato cubes with water in a large saucepan and bring to the boil. Cook for 5–7 minutes, until just slightly tender, then drain and set aside.

2. 2

   Brown the sausage

   Put the sausages and 120 ml (½ cup) water in a large non-stick frying pan. Cook over medium heat until the water evaporates, then fry the sausages until golden; allow 7–10 minutes in total. Remove them from the pan.

3. 3

   Add butter if needed

   If the sausages have not left much fat in the pan, heat 1 tsp of butter in it.

4. 4

   Cook the vegetables

   Add the onion and sauerkraut and sauté for 3–5 minutes, until dry and golden. Push the mixture to one side of the pan.

5. 5

   Add the potatoes

   Put the remaining 2 tsp of butter in the empty side of the pan and add the boiled potatoes. Gently toss them in the hot butter, then mix everything in the pan together.

6. 6

   Crisp the potatoes

   Fry the mixture for 4–5 minutes, stirring every 1–2 minutes, until the potatoes are golden and starting to crisp.

7. 7

   Season the hash

   Taste the hash and add salt and pepper as desired.

8. 8

   Reheat and serve

   Return the sausage to the pan and heat for 1–2 minutes. Serve hot.

What is Polish sausage and sauerkraut?

This is a skillet hash built around sausage, potatoes, onion and fermented cabbage, a combination associated with hearty Central and Eastern European cooking. The recipe turns those familiar ingredients into a meal with crisp, browned potatoes and tangy, savoury vegetables.

Parboiling the potatoes first helps them become tender while leaving enough structure to brown in the pan. Cooking the sauerkraut and onion until dry also helps the finished hash fry rather than steam.

Nutrition and macros by portion

The nutrition label shows one serving as written: 353 calories, 0g protein, 0g carbs, 0g fat.

Potatoes provide most of the carbohydrates, while the sausage contributes much of the protein and fat; butter adds further fat. Serve a portion with fresh vegetables or a green salad for a lighter, more balanced plate.

Choose your sausage

Smoked sausage: it is already cooked in many cases and brings a pronounced smoky flavour; brown it in the pan as directed.

Fresh sausage: it needs to cook through during the same pan-frying stage. Follow the recipe’s browning cues and make sure it is fully cooked before removing it.

Parboil, then drain well

Potato cubes: keep them around 1.3 cm so they cook quickly and evenly. Stop boiling when they are only just tender; they will cook further in the skillet.

Dry surface: drain the potatoes thoroughly before adding them to the pan. Excess water makes it harder for their edges to turn golden.

Manage the sauerkraut’s moisture

Sauerkraut: sauté it with the onion until the mixture looks dry and golden, as the method specifies. This removes excess moisture and gives the vegetables a chance to brown.

Pan space: push the vegetables aside before adding the potatoes and butter. Toss the potatoes gently in the butter first, then combine everything.

Look for colour and crisp edges

Potatoes: after 4–5 minutes of frying, look for golden surfaces and edges beginning to crisp. Stir every 1–2 minutes so the mixture browns without sitting untouched for too long.

Sausage: brown it before cooking the vegetables, then return it to the pan for the final 1–2 minutes so it is hot when served.

Serve it hot

This hash works on its own as a filling breakfast or dinner. For a fresher contrast, serve it with a simple green salad or sliced fresh vegetables.

Serve as soon as the sausage has been reheated, while the potatoes are still crisp around the edges.

Recipe notes & tips

• Cut the potatoes into even cubes so they parboil at a similar rate.
• Drain the sauerkraut if it is especially wet before adding it to the pan.
• Use a non-stick skillet large enough to give the ingredients room to brown.
• Add the extra teaspoon of butter only if the sausage has not left much fat in the pan.
• Stir at the intervals given so the potatoes can brown between turns.
• Taste before adding the full amount of salt, as sauerkraut and sausage can both be salty.

Variations

• Add caraway: stir a small pinch into the sauerkraut and onion as they cook.
• Use a different potato: choose another waxy or floury potato, cut into the same-sized cubes.
• Add mustard: serve with mustard on the side for a sharp accompaniment.
• Include a fried egg: top each serving with an egg for a breakfast-style plate.
• Add fresh herbs: scatter chopped parsley over the hash just before serving.

Common mistakes to avoid

• Overcooking the potatoes: boil only until just slightly tender so the cubes keep their shape in the pan.
• Leaving the sauerkraut wet: cook it with the onion until dry and golden to avoid a soggy hash.
• Crowding the skillet: use a large pan so the ingredients can fry and brown.
• Stirring constantly: leave time between turns for the potato surfaces to develop colour.
• Adding salt too early: taste the finished hash first, then season as needed.

How to store

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a frying pan until piping hot; the potatoes may be less crisp after storage.

Frequently asked questions