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    You are in: Home / Recipes / Polish Sausage and Sauerkraut Casserole (Kapusta) Recipe
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    Polish Sausage and Sauerkraut Casserole (Kapusta)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    30 mins

    1 hr 15 mins

    Mareesme's Note:

    When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.

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    Units: US | Metric


    1. 1
      Preheat oven to 325 degrees Fahrenheit.
    2. 2
      Bring sausage to boil and simmer 15 minutes; drain and set aside.
    3. 3
      Cut bacon into small pieces.
    4. 4
      Begin browning, then add diced onion.
    5. 5
      Saute together until bacon is almost crisp.
    6. 6
      Drain mixture, reserving bacon grease.
    7. 7
      Drain sauerkraut (do not rinse).
    8. 8
      Add sauerkraut and brown sugar to bacon mixture.
    9. 9
      Mix in about 2 Tablespoons reserved bacon grease and water.
    10. 10
      Place in large casserole dish.
    11. 11
      Cut Polish sausage into 3" pieces and place on top of sauerkraut.
    12. 12
      Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
    13. 13
      Finish baking; remove from oven.
    14. 14
      Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

    Ratings & Reviews:

    • on April 24, 2007

      After reading Redheadz45's comments I just had to say that if you would like more of the flavor omit the 1/2 cup brown sugar. I've seen older Polish Women do this because they don't like the bite of sauerkraut!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2015


      Oh my gosh, this is good!! I made this a little different, using the crockpot as some suggested. I made a smaller batch using l-lb. package of Kielbasa (diced), 2 cans of kraut (one regular & one Bavarian-style with the juice), 1/3 c. brown sugar, no water, black pepper and put in slow cooker at the lowest setting (#3 for my cooker). I just mixed it all up. Four hours later, I served with mashed potatoes (which by far wasn't necessary, just trying to make it more filling for my husband). There was a nice amount of juice to go with the potatoes and we didn't think this was too sweet at all (I prefer sweeter than not). THIS IS A KEEPER!! Thanks so much for posting. I love grandma recipes!! ;-) Note that I omitted step 2 since I wasn't using fresh sausage.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 30, 2011


      My family loved this! I agree with other reviewers that the final product is a bit sweet, but we really enjoyed the sweetness. Personally I sometimes find sauerkraut bitter, but not this time. I also felt that the sweetness balanced the seasoning in the sausage.The prep was pretty easy and not too time consuming. Great with unsweetened applesauce and mashed potatoes.

      I am definitely adding this to the regular rotation!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Polish Sausage and Sauerkraut Casserole (Kapusta)

    Serving Size: 1 (501 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 964.5
    Calories from Fat 704
    Total Fat 78.3 g
    Saturated Fat 27.7 g
    Cholesterol 178.3 mg
    Sodium 3561.7 mg
    Total Carbohydrate 26.8 g
    Dietary Fiber 5.9 g
    Sugars 17.2 g
    Protein 37.2 g

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