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Sausage with Sauerkraut

Main Dishes Regional Cuisine of Poland 25 min Easy 22 wyświetleń ~33.62 PLN - (0)
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Description

A classic, homemade dish of Polish cuisine: sausage sautéed and briefly stewed with sauerkraut, complemented by the sweetness of apple and the tenderness of onion. This hearty, aromatic dish has a distinct acidity from the cabbage and a pleasant sweet-salty balance. Serve with young potatoes or whole grain bread; great for a family lunch in spring when we seek simple, regional flavors. A quick dish — ready in about 25 minutes — and easy to make even for a beginner cook.

Ingredients Used

Ingredients (12)

Servings:
4
  • Sausage 800 g
  • Sauerkraut 600 g
  • Onion 1 szt. (~150 g)
  • Apple 0.8 szt. (~150 g)
  • Butter 30 g
  • Rapeseed oil 15 g
  • Sugar 10 g
  • 🌿 Przyprawy
  • Marjoram 2 g
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Potatoes 5.3 szt. (~800 g)
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~33.62 PLN (8.41 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare the ingredients: slice the sausage into pieces about 1–1.5 cm thick. Peel the onion and cut it into large cubes or half-moons. Peel the apple and grate it on a coarse grater or chop it finely. Transfer the sauerkraut to a sieve and, if it is very sour, rinse it briefly under cold water, then squeeze it well to remove excess liquid.

Ingredients: Sausage, Onion, Apple, Sauerkraut
Use a cutting board and a sharp knife. A fine sieve or a clean cloth will be useful for draining the cabbage. Drained cabbage reduces cooking time and won't dilute the dish.

Frying the sausage

2

In a large skillet, heat canola oil over medium-high heat. When the oil is hot (after a moment it will start to shimmer slightly), arrange the sausage slices in a single layer so they do not overlap. Fry without stirring for 3–4 minutes, until the bottom is browned, then flip the slices and fry for another 2–3 minutes, until the sausage is golden and the skin is slightly crispy.

Ingredients: Rapeseed oil, Sausage
Use a pan with a diameter of 26–28 cm. Do not overcrowd the pan - if the sausage doesn't have enough space, fry in batches. If you don't have oil, you can use just butter, but be careful not to burn it.

Frying the onion

3

Reduce the heat to medium. Move the sausage to one side of the pan or remove it to a plate, leaving the fat. Add the butter and toss in the chopped onion. Sauté for 4–5 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent, slightly golden at the edges.

Ingredients: Butter, Onion
Use a wooden spoon to stir. The onion should be soft and translucent — if it browns too quickly, reduce the heat and add a spoonful of water.

Adding cabbage and apple

4

To the pan with the onion, add the drained sauerkraut and the grated or chopped apple. Stir with a wooden spoon to combine the ingredients. Add sugar and marjoram. Simmer everything together over medium heat for 6–8 minutes — the cabbage should be soft but still retain its structure. If the cabbage seems too dry, add 1–2 tablespoons of water.

Ingredients: Sauerkraut, Apple, Sugar, Marjoram
Use a lid if you want to speed up the braising, but stir every 2–3 minutes to prevent anything from burning. Check the taste — if it's still too sour, add a little more sugar.

Combining the ingredients

5

When the cabbage is soft, return the slices of sausage to the pan and gently mix to coat the sausage with the cabbage. Simmer together for another 2 minutes on low heat to let the flavors meld. Taste and season with salt and freshly ground pepper — remember that the cabbage is already salty, so add salt carefully.

Ingredients: Sausage, Sauerkraut, Salt, Black pepper
Use a wide spoon to stir, so the sausage slices don't break apart. The dish is ready when the ingredients are hot and the flavors have melded together.

Serving

6

Serve immediately, sprinkled with fresh parsley (if using). As a side, you can serve young potatoes boiled in their skins or mashed potatoes. On the plate, first place a portion of potatoes, next a layer of cabbage with sausage, and on top, half a slice of sausage for a nice presentation.

Ingredients: Parsley, Sausage, Sauerkraut
Use a large dinner plate. You can also add sour cream or pickled cucumber for contrast.

Cleaning and storage

7

After cooling, transfer the leftovers to an airtight container and place in the refrigerator. Heat in a skillet over medium heat for 5–7 minutes or in the microwave at medium power for 2–3 minutes, until everything is hot.

Ingredients: Sauerkraut, Sausage
Do not store for longer than 2–3 days. When reheating, check the taste and season with pepper or a bit of butter if needed.

Fun Fact

💡

In Polish tradition, sauerkraut with sausage is a quick winter and spring dish for hosts — sauerkraut stored through the winter was a staple of the diet and a source of vitamin C.

Best for

rodzinny obiad szybki weekendowy posiłek przyjęcie w stylu rustykalnym

Tips

🍽️ Serving

Serve with young potatoes or fresh whole grain bread; add a dollop of sour cream or a slice of pickled cucumber for contrast. Sprinkle with parsley just before serving to maintain the fresh color.

🥡 Storage

Store in the refrigerator in an airtight container for 48–72 hours. To reheat, use a skillet over medium heat to prevent the sausage from becoming rubbery; add 1–2 tablespoons of water if the cabbage dries out.

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