Instructions
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Sauté the Sausage:
In a large skillet or Dutch oven, heat olive oil over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Remove and set aside. -
Cook the Onions and Garlic:
In the same pan, add the onion and sauté until soft and golden. Add garlic and cook for another 30 seconds. -
Add Potatoes and Broth:
Stir in the potato chunks, pour in chicken broth, and season with black pepper and caraway seeds. Bring to a simmer and cook, covered, for 10 minutes. -
Add Sauerkraut and Sausage:
Stir in sauerkraut, brown sugar (if using), and the browned sausage. Cover and simmer for another 20–25 minutes, or until potatoes are tender and flavors meld together. -
Finish and Serve:
Stir in butter before serving for a rich finish. Taste and adjust seasoning if needed.
Tips & Variations
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Add sliced apples for a touch of sweetness that pairs beautifully with sauerkraut.
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For extra richness, stir in a tablespoon of Dijon mustard before serving.
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This dish reheats wonderfully — the flavors get even better the next day!
Serving Suggestion:
Serve hot with rye bread or a side of creamy mashed potatoes for the ultimate hearty Polish-inspired meal. Perfect for chilly nights or family gatherings!
