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Polish Sausage and Kraut


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  • Ingredients
  • 500 g potatoes
  • 2 onions
  • 40 g butter oil (ghee)
  • 1 Head of white Cabbage
  • 3/4 l broth (instant)
  • 1 bay leave
  • 8 Thuringia Rostbratwuerstchen or normal Bratwurst
  • 100 ml heavy cream
  • 1 tbsp mustard
  • salt, pepper, caraway seeds
  • 1-2 tsp sugar
  • 1 bunch chives


Adapted from


Step 1

Peel potatoes, cut them into cubes.
- Peel and cut onions into small pieces.
- Heat the butter oil and saute potatoes and onions for about 10 minutes.
-Get the Sauerkraut out of the pan and loose it up; put it into the pan together with the broth; let it boil on low-medium heat for 10 minutes.
- Fry the Sausages in an extra pan in hot butter oil; take them out of the pan and cut them into slanted slices; put them back into the pan and fry them a bit more.
- Mix the cream with the mustard and add to the stew: spice with salt, pepper, caraway seeds.
- Add the sausages; cut chives and sprinkle over the stew. Done! Guten Appetit!

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