Grandpa's Sauerkraut and Kielbasa

"I grew up asking for sauerkraut instead of candy as a child, and my grandfather always made it for me. This is my version of what he would make."
 
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photo by SharonChen photo by SharonChen
photo by SharonChen
photo by SharonChen photo by SharonChen
photo by Farren I. photo by Farren I.
photo by bakeachick photo by bakeachick
photo by SharonChen photo by SharonChen
Ready In:
3hrs 20mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
  • This brings out the sweetness of the onions.
  • Simmer for about 10 minutes.
  • Add minced garlic and simmer 2 more minutes.
  • Add next 3 ingredients.
  • Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
  • Bring to a simmer on the stove top.
  • Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

Questions & Replies

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  1. nocalas
    Why do you specify bagged sauerkraut instead of the canned(which I always have in my pantry)?
     
  2. sgodwin1214
    Do you think it would work to substitute the butter with olive oil?
     
  3. maryshea55
    What kind of white wine sweet or dry?
     
  4. Jen K.
    Instead of baking it on low for so long do you think I could throw it all in the crock pot?
     
  5. Emily R.
    I can't wait to make this! However, my family is on the keto diet (low carb, high fat), so potatoes are a no no right now. Is there something you'd suggest to put in its place? A specific veggie? I was thinking, maybe peppers. I love kielbasa and sauerkraut!
     
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Reviews

  1. juzdon
    I've been craving my grandma's sauerkraut and kielbasa... I haven't had it since the early 1970's. Grandma Ruth would stand by the stove hovering over a large pot of sauerkraut, potatoes, and kielbasa, with a cigarette dangling out of the corner of her mouth, stirring and slow cooking all day long. I didn't have sage, so I used marjoram and oregano, and I doubled the seasoning amount. I also used a little chipotle powder instead of pepper and added a little beer to the mix. Smelled amazing as it cooked in the oven all afternoon long. It tasted even better than grandma's (especially since I omitted the occasional cigarette ash that fell into the pot while Grandma Ruth stirred the delicious mixture). Thanks for sharing. It brought joyful memories of weekends spent in upper Michigan at my grandparents' cottage on Lake Michigan.
     
  2. sales
    I've made this for years, the seasonings in here are slightly different than what I usually use and I liked them, thank you. The only change is I always melt swiss cheese on top. Nothing better than swiss cheese (or jarlsburg) with sauerkraut!
     
  3. Montana Ma
    Bless yer Grandpa's memory! This is just a savory delight! I gilded the lily by sauteing the onion and garlic with very lean chopped bacon (about 6 oz.), using Bell's Seasoning for the thyme and sage, adding a half cup of white wine, and tossing in a diced apple (apples, onions, garlic, and potatoes all home-grown)...<br/>This is an outrageously good recipe - thank you, thank you, thank you!
     
  4. Chill1360
    I didn't really have three hours to put into this. I cooked at 325 for 1 1/2 hours. came out perfect.
     
  5. Perry S.
    I have made this for several years. A Polish friend gave me this exact same recipe about 40 years ago. One of my favorite dishes. The only thing I do differently is I place the cubed potatoes in the bottom of the dutch oven or casserole dish first then cover them with the onions mixture and kielbasa and kraut...cover it and cook.....delicious.
     
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Tweaks

  1. Sulley H.
    I made this with Chicken Sausage, KimChee Style Sauerkraut, and Sweet Potatoes. I prepared everything the same, but I cooked it all in my InstantPot for 15 minutes. So good!
     
  2. kowens5683
    I couldn't wait to try this. My day was crazy though. So I did everything in my pressure cooker. When the onions, garlic and spices were done ( I used my sear setting) I threw everything on top and cooked it with my soup and stew setting for 30 minutes. Absolutely perfect and I didn't have to make my kitchen 100°
     
  3. Julie B.
    I didn't have the thyme and sage separately so I used 3/4 t poultry seasoning. As far as the sauerkraut, I used a jar of artisanal kraut in a craft beer (don't know if I can mention brands). Left the skin on baby yukon gold potatoes and diced them.
     
  4. twitterpated11
    I'm seeing lots of complaints about uncooked potatoes. I have never found that to be an issue if the potatoes are properly diced and simmered for 12 minutes before being placed in the oven. Please make sure that is done--it is an important step if you want your potatoes cooked. As for an instant pot method--Im not sure. This recipe was written years before they made instant pots. I will say that the dry heat oven oven roasting lends part of the flavor profile that I enjoy about this recipe.
     
  5. paulainalbuquerque
    This is an excellent dish. My family devoured it. I added a couple of carrots cut about 1/2 inch to 1 inch thick and they added nice color and flavor. I used 1/2 tsp. dried sage leaves instead of ground sage and that turned out great.
     

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