Polish Sausage
intro
Juicy, smoky Polish sausage seared to crisp perfection, paired with tangy sauerkraut and sweet caramelized onions for a cozy, satisfying quick meal.
Ingredients
Steps
Prep all ingredients
First, slice the 680g smoked Polish sausage into 1.5cm thick diagonal slices. Peel and slice 2 medium yellow onions into 0.5cm thick half-moons, mince 3 garlic cloves, and drain 450g sauerkraut well, squeezing out excess brine to prevent sogginess. Measure out all remaining ingredients and set them within arm’s reach of the stovetop.
Sear the sausage slices
Heat a 30cm (12-inch) heavy-bottomed cast iron skillet over medium heat (175°C/350°F). Add 1 tablespoon (14g) of unsalted butter, and once melted and foaming subsides, arrange sausage slices in a single layer, working in two batches if needed to avoid crowding. Sear for 2 minutes per side until deep golden brown and crisp on cut edges, then transfer seared sausage to a clean plate and set aside.
Caramelize the onions
In the same skillet, using rendered sausage fat and remaining 1 tablespoon (14g) butter, add sliced onions. Reduce heat to medium-low (150°C/300°F), and cook onions for 8 minutes, stirring occasionally with a wooden spoon, until soft, translucent, and deep golden at the edges. Add minced garlic and 1 teaspoon caraway seeds, cook for 30 seconds more until fragrant, taking care not to burn the garlic.
Simmer sauerkraut mixture
Add drained, squeezed sauerkraut to the skillet with onions, stirring to combine. Pour in 60ml (1/4 cup) low-sodium chicken broth, and stir to lift all browned fond bits from the pan bottom. Bring to a gentle simmer, cook for 3 minutes until most broth evaporates and sauerkraut is heated through. Season with 1/4 teaspoon freshly ground black pepper; do not add extra salt, as sausage and sauerkraut are already high in sodium.
Return sausage to pan
Return seared sausage slices to the skillet, tossing gently with sauerkraut and onion mixture to distribute evenly. Reduce heat to low (120°C/250°F), cover the skillet with a tight-fitting lid, and cook for 4 minutes to allow flavors to meld, until sausage reaches a safe internal temperature of 74°C/165°F.
Plate and serve hot
Remove the skillet from heat. Divide the sausage and sauerkraut mixture evenly between 4 warm plates, and serve each portion with a 0.5 tablespoon (7.5ml) dollop of whole-grain Dijon mustard on the side for dipping. Serve immediately while hot for best texture and flavor.
Tips
2.Always squeeze excess brine from sauerkraut before adding it to the pan: leftover brine will make the dish watery and overly tart, rather than balanced and savory.
3.For a summer cookout twist, grill sausage slices over medium charcoal heat (190°C/375°F) for 3 minutes per side instead of pan-searing, then toss with the stovetop onion and sauerkraut mixture.
OMG this was SO good! I made this for my family dinner last night and even my super picky 7 year old asked for seconds! I paired it with sautéed sauerkraut and boiled potatoes, total comfort food. Only took me 25 minutes start to finish which is perfect for a busy weeknight. 10/10 will be adding this to our regular rotation!
Game changer! I usually throw my Polish sausage on the charcoal grill but it was pouring rain all weekend so I tried this pan-seared method instead. I cannot believe how crispy the casing got, even better than grilled in my opinion? Threw a little sliced onion in the pan the last 10 minutes and wow, chef’s kiss.
Perfect easy recipe for Sunday meal prep! I made a big batch of these on Sunday, sliced them up, and portioned them with roasted veggies and mustard dip for my work lunches all week. They reheat so well in the air fryer, no soggy casing at all. Super straightforward, no fancy ingredients needed which is my favorite kind of recipe.
Hi! Total newbie cook here, I tried this recipe last night and it turned out okay but I think I messed up the heat? My casing got a little charred in spots before the inside was fully warm, how high should I have the stove set? I also added way too much oil and had grease popping everywhere, do you even need extra oil for these? Still tasted good though, will definitely try again! 😅
Brought these to my neighborhood block party potluck last weekend and they were gone in 15 minutes! I served them on little buns with spicy brown mustard and sauerkraut, people were coming back for thirds. So easy to make a huge batch too, didn’t even break a sweat. 10/10 potluck recipe!
Made these before a day hike last weekend, wrapped them in foil with some peppers and onions, and they were perfect to eat at the summit. No weird messy prep, held up great in the cooler, tasted amazing even after a couple hours. Will definitely be making these for all my future camping and hiking trips.
I added a tablespoon of hot honey and a splash of apple cider vinegar to the pan during the last 2 minutes of cooking and oh my GOD. The sweet tangy glaze on the crispy sausage casing is unreal. If you love a little sweet-heat kick you have to try this hack!
Such a great cheap weeknight meal! I grabbed a pack of Polish sausage from the grocery store for under $4, paired it with leftover cabbage and pierogies I had in the freezer, and fed me and my roommate for two nights. No fancy ingredients, zero waste, absolutely delicious. Can’t beat that!
This tasted exactly like the pan-seared sausage my grandma used to make when we’d visit her in Chicago! I haven’t been able to get that crispy casing, juicy inside texture right for years, followed this recipe exactly and it was spot on. Brought back so many good memories, thank you for sharing!