Kielbasa and sauerkraut is a Polish one-pot supper, and this version simmers smoked pork sausage with sauerkraut, Granny Smith apples, onion, and Yukon Gold potatoes in lager and chicken broth until everything is soft. Apples in the sauerkraut, you say? Yup, I know, but a little sweetness against all that acid works really well. It takes just over an hour start to finish, most of it with the lid on, and in my not so humble opinion it is even better the next day.
Rinse and drain the sauerkraut first. Straight from the jar it is too sharp and will overwhelm the other flavors. Second, use a decent lager, not a dark or hoppy beer, which will turn bitter as it cooks down. The brown sugar is there to take the edge off the acid in the sauerkraut. This is a one-pot meal that feeds a crowd, reheats even better the next day, and pairs well with whole-grain mustard and crusty bread. Once everything is in the pot, there is hardly anything left to do.
Brown the Kielbasa and Soften the Onions
Melt butter in a large Dutch oven over medium heat and cook the kielbasa rounds for 4 minutes until browned on both sides. Remove and set aside. Add the sliced onion to the pot and cook 5 minutes until softened, then add the diced Granny Smith apples and cook 2 minutes more. The apple may seem unexpected, but it adds a little sweetness against the sauerkraut and goes well with pork.
Simmer Everything with Beer and Caraway
Add the drained and rinsed sauerkraut, lager beer, chicken broth, brown sugar, caraway seeds, bay leaves, and pepper to the pot. Stir to combine, then nestle the quartered Yukon Gold potatoes and browned kielbasa into the sauerkraut mixture. Bring to a simmer, cover, and cook on low for 45 minutes until the potatoes are tender and all the flavors have melded together. Rinsing the sauerkraut before using removes excess brine and keeps the finished dish from being aggressively sour.
Adjust the Seasoning and Serve with Mustard
Remove the bay leaves, taste the stew, and adjust the seasoning. A pinch more brown sugar can balance any remaining acidity from the sauerkraut. Ladle everything into bowls, making sure each serving gets kielbasa, potatoes, and plenty of the braised sauerkraut. Serve with whole-grain mustard on the side.
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Polish Kielbasa and Sauerkraut with Apples and Beer
- Total Time: 65 minutes
- Yield: 6 servings
Description
A Polish one-pot supper of browned kielbasa simmered with sauerkraut, apples, potatoes, lager, and caraway until the potatoes are tender. Serve it with whole-grain mustard, and expect it to reheat well.
Ingredients
- 2 lbs Polish kielbasa, sliced into 1/2-inch rounds
- 2 lbs sauerkraut, drained and rinsed
- 1 large yellow onion, thinly sliced
- 2 medium tart apples (Granny Smith), peeled, cored, and diced
- 4 medium Yukon Gold potatoes, peeled and quartered
- 2 tablespoons unsalted butter
- 1 cup lager beer
- 1 cup chicken broth
- 2 tablespoons brown sugar
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1/2 teaspoon freshly ground black pepper
- Whole-grain mustard for serving
Instructions
- Melt butter in a large Dutch oven over medium heat. Add kielbasa rounds and cook 4 minutes until browned on both sides. Remove and set aside.
- Add onion to the pot and cook 5 minutes until softened. Add apples and cook 2 minutes.
- Add sauerkraut, beer, broth, brown sugar, caraway seeds, bay leaves, and pepper. Stir to combine.
- Nestle the potatoes and browned kielbasa into the sauerkraut mixture.
- Bring to a simmer, cover, and cook on low for 45 minutes until the potatoes are tender and the flavors have melded.
- Remove bay leaves. Taste and adjust seasoning — a pinch more brown sugar can balance the sauerkraut’s acidity.
- Serve in bowls with whole-grain mustard on the side.
Notes
- Rinse and drain the sauerkraut before it goes in the pot. Straight from the jar it is sharp enough to overwhelm everything else.
- Use a plain lager. A dark or hoppy beer turns bitter as it cooks down.
- Taste before serving and add a pinch more brown sugar if the sauerkraut still reads sharp.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Cuisine: Polish
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 10
- Sodium: 880
- Fat: 30
- Carbohydrates: 34
- Fiber: 5
- Protein: 24
- Cholesterol: 80
Frequently Asked Questions
Can I use a different sausage?
Smoked pork sausages such as andouille or a good smoked bratwurst work in the same way. Keep the weight at about 2 pounds, and brown them the same 4 minutes before they go back into the pot.
Can I make kielbasa and sauerkraut ahead of time?
Yes, and it is even better the next day. Keep it in the fridge for 3 to 4 days and reheat gently, adding a small splash of broth if it has thickened.
Why rinse the sauerkraut?
Straight from the jar it carries a lot of brine, which makes the finished pot aggressively sour. Draining and rinsing it first keeps the sauerkraut tangy without taking over.
If You Liked This Recipe, You’ll Love These
- Bigos: Polish Hunter’s Stew with Sauerkraut and Kielbasa
- Grilled Bratwurst and Sauerkraut Sandwich
- Homemade Sauerkraut
- How to Make Beet Sauerkraut
