This is what my dad likes to refer to as “German comfort food.” While I don't know if anyone in Germany really makes this dish, it’s certainly a staple in our house. This dish is one of the easiest meals I’ve ever made. There’s really no prep necessary—just slice, dice and put it in the oven to bake! It’s easy, it’s simple and it’s so good! As a kid, I really hated this dish but my parents loved it. As I got older and my palette expanded to include sauerkraut, I too came to love the dish.
Chloe loves this recipe because she loves sausage. She’s not the biggest sauerkraut fan but she still ate it pretty quickly. Chloe gives this one a 9/10!
So folks, just like last week when I shared my family’s enchilada recipe with you all, this is another recipe from my childhood to you. I hope you like it as much as my family does!
Notes
Picking the Right Sauce
In my family, we usually put ketchup on top of this dish. I know it sounds weird, but hear me out—the ketchup is a tangy and sweet contrast to the otherwise sour dish. Your other option is Dijon mustard which pairs really well with the sausage. Whatever you sauce with, I won't judge you.
Sausage, Sauerkraut, and Potatoes
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 40 minutes
Ingredients
8 large red potatoes
2 Polska kielbasa sausage links
1 ½ Tbsp caraway seeds
2 32 oz jars of sauerkraut
Salt and pepper to taste
Ketchup and/or Dijon mustard, for serving
Directions
Preheat the oven to 350 degrees F.
Prepare the potatoes and cut them each into 6 even pieces. Then, cut each Polska kielbasa sausage link into 4 even pieces, making 8 pieces in total.
Toss the potatoes, sausage and caraway seeds together into a large Dutch oven, or any other oven safe pot. Pour the jars of sauerkraut, with the juice, on top of the potatoes and sausages. Add salt and pepper to your liking and give the ingredients another toss.
Place the lid on top of the pot and cook it for 1 hour and 30 minutes, or until the potatoes are tender.
Allow the sausage, sauerkraut, and potatoes to cool for 10 minutes before serving.
Optionally, serve with ketchup or Dijon mustard.
Enjoy!
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