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
Units
- 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