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Polish Sausage and Sauerkraut Casserole (Kapusta)

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.

Ready In:
1hr 45mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 325 degrees Fahrenheit.
  • Bring sausage to boil and simmer 15 minutes; drain and set aside.
  • Cut bacon into small pieces.
  • Begin browning, then add diced onion.
  • Saute together until bacon is almost crisp.
  • Drain mixture, reserving bacon grease.
  • Drain sauerkraut (do not rinse).
  • Add sauerkraut and brown sugar to bacon mixture.
  • Mix in about 2 Tablespoons reserved bacon grease and water.
  • Place in large casserole dish.
  • Cut Polish sausage into 3" pieces and place on top of sauerkraut.
  • 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.
  • Finish baking; remove from oven.
  • 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!).
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@Mareesme
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@Mareesme
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"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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  1. irenesimons
    Out dinner tonight.. grew up on this and crave it every once in awhile... serving it with potatoe and cheese pierogi! ??
    Reply
  2. mammafishy
    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.
    Reply
  3. meealice
    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.<br/><br/>I am definitely adding this to the regular rotation!
    Reply
  4. Cilantro in Canada
    I grew up eating Kapusta and this is as good as I remember. We loved it. I wished I had tripled the recipe it was so good. I'll bet this freezes well too. Thanks for such a great recipe. I can't wait to make it again.
    Replies 1
  5. ElaineAnn
    I made this recipe by cooking 4 hours in a crockpot and adding potatoes. It is very easy and super-delicious! This will be my go-to from now on for kapusta! Thanks for posting a keeper Mareesme.
    Reply
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