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Fresh Polish Sausage Sauerkraut Potato Dish

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Rate this recipe 4.3/5 (3 Votes)

Ingredients

  • Klement’s Fresh Polish Sausage (not cooked, from Sentry, Sendik’s)
  • Frank’s Sauerkraut (drained) -Lots
  • 8-10 Potatoes, peeled and cut into fourths
  • Olive oil – 2 Tablespoons
  • Beef broth – 1/2 to 1 cup

Details

Preparation

Step 1

2 Tablespoons Olive Oil to cover bottom of baking dish
(Le Creuset Dutch Oven-Mary fills 9 ½ qt oval, Marilyn uses 5 ½ qt oval)
Sauerkraut (lots) , drained, layer on bottom of dish
Beef broth, ½ to 1 cup, to add moisture for potatoes & polish sausage to cook in
Cut fresh polish sausage into 6” pieces, tuck into sauerkraut, along edges of pan, will brown
Peel and cut potatoes into fourths, tuck into sauerkraut
Sprinkle with Lawry’s Seasoning Salt, a little pepper
Bake at 300-350 degrees until potatoes are done, tender. About 1 ½ hours.
Cook slowly, can keep warm at 200 degrees when potatoes are tender, sausage browned.
Easy, you can cook and add more polish sausage if you have extra sauerkraut and/or potatoes for another meal or 2.
Mmmm delicious!

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