THE INGREDIENTS LIST:
1 Pound.Of Polish sausage (kielbasa), sliced into bite-sized pieces.
1 Pound.Of potatoes, peeled and cubed.
1 Pound.Of sauerkraut, drained and rinsed.
1 medium onion, finely chopped.
2 cloves garlic, minced.
2 Tbsp.Of butter or cooking oil.
1 Tsp.Of caraway seeds (optional).
Salt and black pepper, to taste.
Chopped fresh parsley, for garnish (optional).
PREPARATION:
1st Step
To remove any extra brine from the sauerkraut, just rinse and drain it. Peel the potatoes and cut them into cubes while you cut the Polish sausage into bite-sized pieces.
2nd Step
Warm the butter or vegetable oil in a Dutch oven or a large pan over medium heat. After adding the onion and garlic, continue to sauté the mixture until the onion becomes translucent and the garlic becomes fragrant.
3rd Step
Cook the diced Polish sausage segments in a skillet until they are faintly brown on all sides. This gives the dish a great smoky taste. After that, add the potatoes that have been cut into cubes and continue to boil for a few more minutes while stirring regularly.
4th Step
Toss in some sauerkraut that you've washed well and drained. Be careful to give it a good stir to ensure that the flavors are distributed evenly. If you are going to use caraway seeds, this is the time to add them since they offer an additional dimension of flavor.
5th Step
Lower the temperature to a low setting, cover the pan, and allow the ingredients to boil together for a few minutes. Give the spices a chance to combine, and the potatoes enough time to soften. Depending on the specifics of your oven, this might take anywhere from 25 to 30 minutes.
6th Step
First, give the food a taste, and then, if necessary, correct the seasoning by adding more salt and black pepper. It is important to remember that sauerkraut often has a very sour flavor, so make any necessary adjustments.
7th Step
Remove the pan from the heat after the potatoes have reached the desired level of doneness and a lovely blending of flavors has occurred.
8th Step
Before serving, you may garnish the meal with finely chopped fresh parsley if you so wish. A splash of color and a jolt of vitality are both contributed by the emerald green hue.
9th Step
Serve the Polish sausage, cabbage, and potatoes in heaping servings. A pleasant combination of smokey, tangy, and earthy tastes can be found in every bite, making for a soothing and satisfying dining experience.
