Instructions:
- Brown the Sausage: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil or butter over medium-high heat. Add the sliced Polish sausage and cook, stirring occasionally, until browned and slightly crispy on both sides, about 5-7 minutes. Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté Aromatics: Add the chopped onion to the pot and cook over medium heat until softened and translucent, about 5-7 minutes. If using, add the minced garlic during the last minute of cooking until fragrant.
- Add Potatoes and Broth: Add the cubed potatoes to the pot. Pour in the chicken or vegetable broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for about 10-15 minutes, or until the potatoes are starting to soften but are not yet fully cooked.
- Incorporate Sauerkraut and Seasonings: Drain and rinse the sauerkraut thoroughly. Note on Rinsing Sauerkraut: Rinsing helps to reduce the extreme tanginess and saltiness, making the dish more balanced. You can adjust the amount you rinse based on your preference for tang. Add the rinsed sauerkraut to the pot along with the caraway seeds (if using) and black pepper. Stir everything to combine.
- Return Sausage and Finish Cooking: Return the browned sausage to the pot. Stir gently to distribute. Cover and continue to cook for another 10-15 minutes, or until the potatoes are tender and the flavors have melded together.
- Adjust Seasoning: Taste the dish and add salt if needed. Remember that both the sausage and sauerkraut contribute to the saltiness.
- Serve: Ladle the hot Polish sausage, sauerkraut, and potatoes into bowls. Garnish with fresh parsley or dill, if desired. Serve with a dollop of sour cream or plain Greek yogurt for an extra creamy touch.
Tips and Variations:
- Smoky Flavor Boost: For an even deeper smoky flavor, you can add a pinch of smoked paprika along with the other seasonings.
- Vegetables: Feel free to add other vegetables like sliced carrots or bell peppers during the onion sautéing stage for added nutrition and color.
- Sweetness: A pinch of sugar or a small amount of grated apple can be added with the sauerkraut to balance the tanginess.
- Mustard: A teaspoon of Dijon mustard can be stirred in at the end for an extra layer of flavor.
- Beer: Instead of broth, you can use a light lager or pilsner for a more complex and traditional flavor.
- Slow Cooker Method: This dish adapts well to a slow cooker. Brown the sausage and sauté the onions as instructed, then combine all ingredients in the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, or until potatoes are tender.
Enjoy this comforting and incredibly satisfying Polish classic
