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?
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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.
Smoked Polish Sausage & Sauerkraut
Baked in the oven, this is how my Polish Grandmother made her Polish Sausage and Sauerkraut
Ingredients
- 4 pounds quality smoked Polish sausage
- large jar of Frank's Kraut
- 1/2 cup water
Instructions
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!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 535Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 162mgSodium: 2891mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 31g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
Susan V says
I add some diced apples, bacon, brown sugar, whiskey & caraway seeds to the kraut. Yeah… I know…. I complicate it, but I like it 😉
Michaela Kenkel says
That sounds really yummy!! I will have to try it!
Adam J. Holland says
I have nary a drop of Polish blood running through my veins, but this was one of those dishes we ate regularly when I was growing up. It still shows up on the menu now and again — and will definitely be showing up in the RV Chronicles.
Michaela Kenkel says
🙂 Your comments always make me smile! Can’t wait to read more of the RV Chronicals!
Nicole says
I would like to make this, Does this recipe use raw Polish Sausage? The one photo looks like it’s raw the other looks like the cooked smoked dry sausage you can cut and eat.
Michaela Kenkel says
I buy the smoked. So it’s already cooked. Basically you are just warming it up with the kraut. 🙂
Katie P says
Looks amazing! Yet another great recipe. Can’t wait to cook this for my family!
Michaela Kenkel says
Thanks, Katie! 🙂
Johnny says
Most of these recipes only use smoked sausage. If you prefer fresh sausage insteadyou need to cook/ bake until well finished
Michaela Kenkel says
That’s correct, Johnny.