Ingredients with Measurements:
- 1 pound Polish sausage
- 1 can sauerkraut (14 oz)
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup chicken broth
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add sliced onions and minced garlic to the skillet and sauté until the onions are translucent.
3. Add caraway seeds and paprika to the skillet and stir to combine.
4. Add the sauerkraut to the skillet and stir to combine with the onion mixture.
5. Pour chicken broth over the sauerkraut mixture and stir to combine.
6. Bring the sauerkraut mixture to a simmer and cook for 10 minutes.
7. While the sauerkraut is cooking, grill or pan-fry the Polish sausage until browned on all sides.
8. Once the sauerkraut is cooked, use tongs to transfer it to a serving dish.
9. Place the grilled or pan-fried Polish sausage on top of the sauerkraut.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: medium heat
- Grill or pan-fry: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 29g
- Carbohydrates: 9g
- Protein: 19g
Substitutions for ingredients:
- Kielbasa sausage can be substituted for Polish sausage.
- Beef broth can be substituted for chicken broth.
Variations:
- Add sliced bell peppers to the sauerkraut mixture for added flavor and color.
- Top the dish with chopped fresh parsley for a pop of color.
Tips and tricks:
- Be sure to grill or pan-fry the sausage until it is browned on all sides for the best flavor.
- Use tongs to transfer the sauerkraut to a serving dish to avoid getting burned by the hot liquid.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with the sauerkraut on the bottom and the sausage on top.
- Garnish with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Mashed potatoes
- Roasted vegetables
Troubleshooting advice:
- If the sauerkraut is too sour, add a pinch of sugar to balance out the flavors.
Food safety advice:
- Be sure to cook the sausage to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- The Maxwell Street Polish sausage is a popular street food in Chicago, named after the Maxwell Street market where it was first sold.
Flavor profiles:
- The dish has a savory and slightly tangy flavor from the sauerkraut, with a smoky and slightly spicy flavor from the grilled or pan-fried sausage.
Serving suggestions:
- Serve hot with a side of mashed potatoes or roasted vegetables.
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