Imagine a dish that combines the rich, smoky flavors of kielbasa, the tangy crunch of sauerkraut, and the comforting softness of homemade potato dumplings. This isn't just a recipe - it's a culinary journey through the heart of Polish cuisine that will warm your soul and tantalize your taste buds. Whether you're looking to impress your family with an authentic European meal or craving a hearty dish that screams comfort, this Kielbasa with Sauerkraut and Potato Dumplings is about to become your new favorite go-to recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Polish
Serves: 4 servings
Ingredients
- 1 pound kielbasa
- 1 jar sauerkraut
- 2 cups potatoes, peeled and grated
- 1 cup flour
- 1 egg
- Salt to taste
Instructions
- Begin by gathering all your ingredients: 1 pound of kielbasa, 1 jar of sauerkraut, 2 cups of peeled and grated potatoes, 1 cup of flour, 1 egg, and salt to taste.
- In a large pot, bring water to a boil. This will be used for cooking the potato dumplings later.
- While the water is heating, prepare the potato dumpling mixture. In a mixing bowl, combine the grated potatoes, flour, egg, and a pinch of salt. Mix until well combined. The mixture should be sticky but manageable.
- Once the water is boiling, reduce the heat to medium and begin forming the dumplings. Take a spoonful of the potato mixture and shape it into a ball, about the size of a golf ball. Carefully drop the dumplings into the boiling water.
- Cook the dumplings for about 10-15 minutes or until they float to the surface, indicating they are done. Once cooked, remove them with a slotted spoon and set aside on a plate.
- In a large skillet over medium heat, add the kielbasa. Cook until browned on all sides, about 5-7 minutes. This will enhance the flavor of the sausage.
- Once the kielbasa is browned, add the jar of sauerkraut to the skillet. Stir to combine with the kielbasa and cook for an additional 10-15 minutes, allowing the flavors to meld together.
- Once the sauerkraut is heated through and the flavors are well combined, taste and adjust seasoning with salt if necessary.
- To serve, place a few potato dumplings on each plate, top with the kielbasa and sauerkraut mixture. Enjoy your hearty Polish meal!
Tips
- For the most authentic potato dumplings, use starchy potatoes like Russet, which will help bind the mixture better.
- When forming dumplings, keep your hands slightly wet to prevent the potato mixture from sticking to your fingers.
- Don't overcrowd the pot when boiling dumplings - give them space to float and cook evenly.
- For extra flavor, consider browning the kielbasa until it develops a nice, crispy exterior before adding sauerkraut.
- If you prefer a less tangy sauerkraut, rinse it briefly before adding to the skillet to reduce its acidity.
- Serve immediately for the best texture and temperature - these dumplings are at their prime when fresh and hot!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 22g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
