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5 from 1 vote

Sausage and Sauerkraut

Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: American, Eastern European, German, Polish
Keyword: 5 ingredients, one pot, potato, sauerkraut, sausage
Servings: 8


  • 24-32 ounces Polska Kielbasa Sausage
  • 16 ounces sauerkraut (from the deli if you can find it)
  • 8 Tbsp unsalted butter (1 stick)
  • 1 large yellow onion, diced
  • 1 tsp minced or crushed garlic
  • 4 medium Yukon gold potatoes,
  • 1 Tbsp coarse Kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp carraway seed
  • 1/2 tsp ground sage
  • 1/2 tsp ground thyme


  • Preheat the oven to 300°F
  • Add diced onion and half of the butter to a cold, oven-safe pan. Bring it to medium heat, stirring occasionally. Sweat the onions til they are lightly caramelized. Add the garlic and stir another minute, until the raw garlic scent is gone.
  • Cut the sausage into bite size pieces. (I cut mine into half moon shapes,) Add the sausage to the pan. Cook for five minutes, until the sausage is browned.
  • Add seasoning at this point and stir to combine. Cook for an additional minute.
  • Add potatoes. Add sauerkraut, including liquid. Stir everything to combine.
  • Cut the remaining butter into four pieces and place on top. Cover the pan loosely with foil and place in the oven.
  • Cook for 2 ½ hours or until the potatoes are fork tender. At the 1 hour mark, take the pan out of the oven to stir.
  • Serve with your favorite mustard and enjoy!