Polish Kielbasa with Sauerkraut Potatoes

Polish Kielbasa is now a beloved sausage in many countries throughout Europe and the Americas. In the States we grille it, use it in stews, all kinds of ways. Still, to get the real traditional effect of eating Polish kielbasa, you have to at least experience once how it tastes alongside sauerkraut and potatoes, with onions and garlic and seasonings. Also, serve it with the Hot Sweet Honey Mustard Sauce for a condiment … Absolutely Wonderful!

(Photo Attributed to Author: Tamorlan)

Polish Kielbasa with Sauerkraut and Potatoes Recipe-

Ingredients:

2 lb. kielbasa sausages (either four 1/2 lb. kielbasas, or one 2 lb. sausage, cut into4 equal lengths)
16 oz. prepared sauerkraut
1/2 stick (4 oz.) cold butter, cut into fourths
1 medium-sized white or yellow onion, peeled and cut into bite-sized slices
4 to 6 large cloves garlic, minced
1/2 tsp. ground sage
1 tsp. dried thyme leaves
freshly ground black peppercorns, to taste
3 medium-sized potatoes, peeled and diced (use a “waxy” potato, like Yukon gold. Russet potatoes will get too mushy during the cooking process)

For the Hot Sweet Mustard Sauce-

3 large eggs, whisked
3 cups granulated white cane sugar
1 cup dry mustard (we recommend using Colman’s)
1 cup champagne vinegar

Directions:

Preheat your oven to 225° Fahrenheit.
Place the cold butter chunks in a cold, large skillet or saucepan with the diced onion over medium heat. Gently bring to a simmer, stirring.
Simmer until the onions are translucent and have a wanderful, sweet fragrance – 5 to 6 minutes after the simmer has been achieved should do it.
Add and stir in the minced garlic and simmer for 2 minutes more.
Now add in the seasonings, the thyme, sage, and freshly ground pepper to taste.
Next, add into the skillet the sauerkraut, along with the packaging juices, as well as the kielbasa and the potatoes.
Adjust the heat to bring the mixture to a lively simmer, then do a taste test. Adjust seasonings if necessary.
Transfer to a baking pan, cover the pan loosely with foil, and bake in the oven for 3 hours.
While the dish is baking, prepare your hot sweet mustard sauce. Simply place all the ingredients together in a mixing bowl, and stir well, until thoroughly incorporated.
To serve your Polish Kielbasa with Sauerkraut and Potatoes meal, ladle a generous portion of the sauerkraut and potatoes onto each serving plate; place on top an 8 oz. kielbasa, and either drizzle the kielbasa with the sauce or serve the sauce on the side as a condiment.

Note: For more delicious, traditional and authentic recipes from Poland, click here.