Sauerkraut With Polish Sausage

"This is our favorite sausage and sauerkraut dish ever. It's very filling and smells wonderful while it's cooking. From the Orbit Restaurant (Polish) in Chicago."
photo by threeovens photo by threeovens
photo by threeovens
photo by mersaydees photo by mersaydees
Ready In:
2hrs 10mins




  • Preheat oven to 300ºF.
  • Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat.
  • Saute until onion is tender but not brown, about 5 minutes.
  • Squeeze as much liquid as possible from sauerkraut.
  • Add sauerkraut to Dutch oven.
  • Add wine, stock, caraway seeds and juniper berries.
  • Bring to simmer.
  • Cover tightly, place in oven and bake 1 hour.
  • Add kielbasa to Dutch oven, pushing into sauerkraut.
  • Cover and bake 1 hour.
  • Season to taste with salt and pepper.
  • (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently).

Questions & Replies

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  1. Delicious and very easy. I am always afraid to cook in the oven because I am afraid the liquid will cook out (especially since I cut this down to one serving). But it worked perfectly.
  2. i loved this recipe it was really i cut in half and worked very well for me zaar tour 6 used those little smokeys
  3. A delicious comfort meal. I can get really good sauerkraut at a German supermarket here and was very glad to try it in this recipe. Used brats insted of kielbasa. Thanks.
  4. This is an excellent dish with a wonderful cooking aroma. Made as directed using juniper berries, and added a 1/2 pound of Emeril's smoked sausage since the Kielbasa came in 1 pound packages. After the first bite DH commented that the caraway seeds added just the right flavor. A nice bonus that it's low carb, too! Thanks, Lazyme! Made for the ZWT4 European Union challenge.


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