Description
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Ingredients
Scale
- 1 lb Polish sausage (kielbasa), sliced
- 4 cups sauerkraut, drained
- 4 large potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon caraway seeds (optional)
- Fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.
- Add the sliced Polish sausage to the skillet and cook until browned.
- In a separate pot, boil the cubed potatoes until tender, about 15 minutes.
- In a large mixing bowl, combine the sauerkraut, cooked potatoes, and sausage mixture. Season with salt, pepper, paprika, and caraway seeds.
- Transfer the mixture to a baking dish and bake for 25-30 minutes until golden and bubbly.
- Garnish with chopped parsley before serving.
Notes
- You can customize this recipe by adding additional spices or herbs to suit your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Polish
Nutrition
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 1050mg
- Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 40mg