experiments in cooking

On New Year’s Day this year I decided to fix something for dinner that I’d never made before: Polish sausage and sauerkraut. I don’t know why I had a hankering for sauerkraut, but I did, and I’d heard that sausage and sauerkraut is in some places a traditional New Year’s meal.

I used a package of brat-length thin Polish sausages so that we could have Polish dogs instead of eating sausage piled on a bed of sauerkraut. Although Chris is never excited about sauerkraut, he was pretty excited about the idea of Polish dogs. We’re definitely a hot dog and bratwurst-loving family.

Here’s the recipe I used:


Polish Sausage and Sauerkraut

Makes about four cups


1 lb sauerkraut

1 lb Polish sausage

1 small white onion, thinly sliced

3 cloves garlic, peeled and smashed

(optional: 1/2 cup dry vermouth)

1 cup chicken broth

1 tsp. caraway seeds

1 bay leaf

1/4 tsp. dry mustard


  1. Drain the sauerkraut and cover with cold water. Soak for 10 minutes.
  2. While the kraut soaks, combine the Polish sausage, onion, garlic, (vermouth, if using), caraway seeds, and dry mustard in a medium saucepan. When the sausage is browned, add the chicken broth and bay leaf and bring to a simmer.
  3. Drain kraut again, and this time squeeze out as much liquid as possible.
  4. Add the sauerkraut to the mixture and return to a simmer. Cover and cook over low heat about 30 minutes. (Alternatively, put in the oven at 350 for approximately 40 minutes.)
  5. Remove the bay leaf and season to taste with salt and fresh ground black pepper.

Comments on: "Polish Sausage and Sauerkraut" (1)

  1. WHAT? How can he NOT like sauerkraut? Who is this man you married?

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