Hey everyone, Jason Griffith here! When the craving for a hearty, comforting, and incredibly satisfying meal hits, this Fried Potatoes & Onions with Smoked Polish Sausage Feast is my absolute favorite. It’s a classic one-pan wonder that brings together tender potatoes, sweet caramelized onions, and savory Polish sausage, all with a tangy kick of sauerkraut. This is the kind of dish that warms you from the inside out and proves that simple, rustic ingredients can create a truly memorable meal.
Why I Love This Recipe
What I love most about this recipe is its perfect balance of flavors and textures. The crispy-on-the-outside, fluffy-on-the-inside fried potatoes are a dream. The onions cook down to a beautiful sweetness, which is a fantastic contrast to the smoky, savory sausage. But the secret star of this dish is the sauerkraut—it adds a crucial layer of tangy acidity that cuts through the richness and brightens up the entire meal. It’s an easy, one-pan dish that you can have on the table in about 30 minutes, making it a perfect solution for a busy weeknight.
Ingredients
- 1 lb sauerkraut, drained
- 1 large onion, chopped
- Salt, black pepper, and caraway seeds to taste
- 1 lb Polish sausage, sliced
- 1 lb potatoes, peeled and diced
- 2 tablespoons vegetable oil
- 1 tablespoon butter
Swaps and Notes
- Sausage: Smoked Polish sausage (kielbasa) is the traditional choice, but you can also use other types of smoked sausage.
- Potatoes: Russet or Yukon Gold potatoes work best here. Russets will give you a crispier exterior, while Yukons will be creamier on the inside.
- Sauerkraut: Make sure to drain the sauerkraut well before adding it. This prevents the dish from becoming watery.
- Caraway Seeds: Caraway seeds are classic in Polish and German cooking and add an essential earthy, slightly peppery flavor. Don’t skip them if you want an authentic taste!
Step-by-Step Instructions
- Prep the Potatoes: Peel and dice the potatoes into 1/2-inch cubes. Rinse them in cold water to remove excess starch, then pat them completely dry with a paper towel. This is a crucial step for getting them to crisp up!
- Cook the Potatoes: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the dried potato cubes in a single layer. Cook for 10-15 minutes, stirring occasionally, until the potatoes are tender on the inside and crispy and golden brown on the outside.
- Add Sausage and Onions: Push the potatoes to one side of the skillet. Add the sliced Polish sausage and the chopped onion to the other side. Cook the sausage until it’s lightly browned and the onions are soft and translucent, about 5-7 minutes. Stir everything together.
- Add the Sauerkraut and Seasoning: Reduce the heat to medium-low. Add the drained sauerkraut, salt, pepper, and caraway seeds to the skillet. Stir everything together until well combined.
- Simmer and Finish: Add the tablespoon of butter to the skillet and let it melt. Let the mixture cook together for another 5 minutes, allowing all the flavors to meld and the sauerkraut to warm through.
- Serve: Serve the dish hot, directly from the skillet.
Tips for Success
- Pat the Potatoes Dry: This is the most important tip for getting crispy fried potatoes. Any moisture will cause them to steam instead of fry.
- Don’t Crowd the Pan: Cook the potatoes in a single layer to ensure a good sear. If you have too many potatoes, cook them in two batches.
- Use a Good Skillet: A heavy-bottomed skillet or Dutch oven is perfect for this recipe as it retains heat well and cooks everything evenly.
- Season to Taste: The saltiness of the sausage and sauerkraut can vary, so add the extra salt and pepper at the end after you’ve tasted the dish.
Serving Suggestions and Pairings
This sausage skillet is a complete meal on its own. You can serve it with a side of mustard for dipping, or with a simple side of crusty bread. The savory, tangy flavors would also pair well with a hearty, comforting meal like this Cajun Chicken Sausage Gumbo for a full feast.
Nutritional Information (per serving, approximate)
- Calories: 600 kcal
- Carbohydrates: 40g
- Protein: 25g
- Fat: 35g
- Saturated Fat: 12g
- Cholesterol: 70mg
- Sodium: 1400mg
- Fiber: 8g
- Sugar: 4g
Disclaimer: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.
Storage and Leftover Tips
Leftovers of this dish are fantastic! Store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm it gently in a skillet on the stovetop until heated through. The potatoes might lose a little of their crispness, but the flavor will still be delicious.
More Recipes You’ll Love
If you enjoy easy, savory, and satisfying meals, you might also like these other recipes:
- This Tomato Skillet with Okra and Sausage is my favorite quick dinner packed with Southern flavor
- These Easy Turkey Wings are my favorite comfort food for lazy Sundays
- This Mexican Chicken and Rice Casserole is my favorite one-pan dinner that’s always a hit
- Easy Cheesy Chicken Sliders with Marinara Garlic Butter
Final Thoughts
This Fried Potatoes & Onions with Smoked Polish Sausage Feast is a perfect example of how a few simple ingredients can come together to create a truly spectacular, comforting meal. It’s a no-fuss recipe that delivers on big, bold flavor every time. Give it a try, and I guarantee it will become a new favorite in your home.
What’s your go-to one-pan meal for a quick dinner? I’d love to hear your ideas in the comments below! Be sure to follow me for more recipes that are as simple as they are delicious.
Fried Potatoes & Onions with Smoked Polish Sausage Feast
Ingredients
- 1 lb sauerkraut
- 1 lb Polish sausage
- 1 lb potatoes, diced
- 1 tablespoon butter
- 1 large onion, sliced
- Salt to taste
- Pepper to taste
- Optional: 1 teaspoon paprika
Instructions
- In a large skillet, melt the butter over medium heat.
- Add the sliced onion and cook until caramelized, about 5-7 minutes.
- Add the diced potatoes to the skillet and season with salt, pepper, and paprika.
- Cover and cook for about 15 minutes, stirring occasionally, until potatoes are tender.
- Slice the Polish sausage and add it to the skillet along with the sauerkraut.
- Stir everything together and cook for an additional 10 minutes until heated through.
- Serve hot and enjoy!
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