Entree: Poland – Lesser Poland / Krakow – Krakowska Kiełbasa (Traditional smoked Krakow-style pork sausage seasoned with garlic and pepper)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 links Krakowska Kiełbasa, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) lard or unsalted butter
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 1 lb (454 g) waxy potatoes, scrubbed and quartered
- 2 cups (300 g) sauerkraut, drained and lightly rinsed if very sour
- 1/2 cup (120 ml) dry white wine or water
- 1 cup (240 ml) low-sodium chicken or vegetable stock
- 1 tsp (1 g) dried marjoram
- 1 tsp (2 g) caraway seeds, crushed lightly
- 1/2 tsp (1 g) freshly ground black pepper
- Salt to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish
- Dijon or Polish mustard, for serving

Show original ingredient measurements

- 4 links Krakowska Kiełbasa, approx. 4 oz (113 g) each
- 2 tbsp (30 ml) lard or unsalted butter
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 1 lb (454 g) waxy potatoes, scrubbed and quartered
- 2 cups (300 g) sauerkraut, drained and lightly rinsed if very sour
- 1/2 cup (120 ml) dry white wine or water
- 1 cup (240 ml) low-sodium chicken or vegetable stock
- 1 tsp (1 g) dried marjoram
- 1 tsp (2 g) caraway seeds, crushed lightly
- 1/2 tsp (1 g) freshly ground black pepper
- Salt to taste
- 2 tbsp (8 g) fresh parsley, chopped for garnish
- Dijon or Polish mustard, for serving

Instructions

1. Heat a large heavy skillet or Dutch oven over medium-high heat. Add the lard or butter and brown the Krakowska kiełbasa links on all sides, about 3–4 minutes per side. Remove and set aside.
2. In the same pot reduce heat to medium, add the sliced onion and cook until softened and beginning to caramelize, about 6–8 minutes. Add the crushed caraway and dried marjoram and stir 30 seconds to bloom the spices.
3. Return the browned sausages to the pot. Add the quartered potatoes and sauerkraut, nestling them around and beneath the sausages.
4. Pour in the white wine (or water) and stock, bring to a gentle simmer. Cover, reduce heat to low, and braise until potatoes are tender and flavors meld, about 25–30 minutes.
5. Uncover and simmer 3–5 minutes more to concentrate the pan juices if desired. Taste and season with salt and additional pepper as needed.
6. Garnish with chopped parsley and serve hot with mustard at the table.