INGREDIENTS NEEDED:
1 pound.Of Polish sausage, cut into bite-sized pieces.
1 pound.Of potatoes, peeled and diced.
About 16 ounces) sauerkraut, drained and rinsed.
A finely chopped onion.
2 cloves garlic, minced.
1 Tbsp.Of olive oil.
1 Tsp.Of caraway seeds (optional).
Salt and pepper to taste.
Fresh parsley for garnish (optional).
INSTRUCTIONS:
1 - Begin by ensuring all your ingredients are prepped and ready. Cut the Polish sausage into bite-sized pieces, peel and dice the potatoes, chop the onion, and mince the garlic. This preparation makes the cooking process smoother.
2 - In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion and minced garlic, sautéing until they become translucent and fragrant. This forms the flavorful base for the dish.
3 - Introduce the Polish sausage pieces to the skillet, allowing them to brown on all sides. This step enhances the savory depth of the dish, infusing the sausage with a rich, golden hue.
4 - Incorporate the diced potatoes and rinsed sauerkraut into the skillet. Stir well to combine, allowing the ingredients to mingle and absorb each other's flavors. If you enjoy the distinct taste of caraway seeds, sprinkle them in at this stage for an extra layer of authenticity.
5 - Season the mixture with salt and pepper to taste. Reduce the heat to low, cover the skillet, and let the ingredients simmer until the potatoes are tender. The slow simmer allows the flavors to meld, resulting in a dish that's rich and comforting.
6 - Once the potatoes are fork-tender, and the sauerkraut has infused its tangy goodness into the dish, remove it from the heat. Garnish with fresh parsley for a burst of color and freshness.
7 - Serve this Polish Sausage, Tangy Sauerkraut, and Tender Potatoes hot, savoring the delightful blend of savory sausage, tangy sauerkraut, and the comforting texture of perfectly cooked potatoes. Pair it with crusty bread or a dollop of sour cream for an authentic Polish experience.
