Technically I can’t really call this a “recipe” — it’s more of a “how to.”
Whenever my Grandma Czaplewski’s made ham for the holidays, we always had Polish Sausage and Sauerkraut, too.
My heritage is Polish, and so I might like this just a little more than the average person. I make it every year for Easter.
Like I said this isn’t really a “recipe,” it’s more of a “how to.”
If you live in Omaha, you HAVE to get your Polish Sausage at Stoysich. Their smoked Polish Sausage is top notch.
Secondly — the Kraut (if it’s not homemade – on my bucket list as soon as my cousin Shawn teaches me how he does it) HAS to be Frank’s
Simply lay the sausage in the bottom of your dutch oven.
Cover with Kraut and a little water.
Bake and it’s done. The kraut flavors the sausage while it cooks, and it’s perfectly amazing.
I wonder how you say amazing in Polish?
Love Sauerkraut? Everything you always wanted to know about Kraut! Where it comes from, how it’s made and tons of Sauerkraut recipes in this Ultimate Guide to Sauerkraut.
- 4 pounds quality smoked Polish sausage
- large jar of Frank's Kraut
- 1/2 cup water
Preheat oven to 350 degrees.
Lay sausage in the bottom of a dutch oven, cover with sauerkraut and water.
Bake covered for about 75 minutes.
** Note: I buy Smoked sausage ...it's already cooked. Adjust cooking times for sausage that isn't smoked/cooked. Add caraway to dish if you like it. I personally don't. 😉 Adjust for larger or fewer crowds. I feed a lot of people when I make it!
Amount Per Serving: Calories: 535 Total Fat: 42g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 162mg Sodium: 2891mg Carbohydrates: 10g Fiber: 1g Sugar: 0g Protein: 31g