Ingredients with Measurements:
- 1 lb. Polish sausage, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 can (14 oz.) sauerkraut, drained and rinsed
- 1 can (14 oz.) diced tomatoes, undrained
- 1 tsp. caraway seeds
- 1/2 tsp. paprika
- 1/4 tsp. black pepper
- 1 bay leaf
- 1 tbsp. olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add sliced sausage and cook until browned, about 5 minutes.
3. Add chopped onion and minced garlic and cook until onion is translucent, about 3 minutes.
4. Add chicken broth, sauerkraut, diced tomatoes, caraway seeds, paprika, black pepper, and bay leaf. Stir to combine.
5. Bring mixture to a boil, then reduce heat to low and simmer for 30 minutes.
6. Remove bay leaf before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 360
- Fat: 26g
- Carbohydrates: 12g
- Protein: 18g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Polish sausage can be substituted with any type of sausage.
Variations:
- Add diced potatoes for a heartier stew.
- Use smoked sausage for a different flavor.
Tips and tricks:
- Rinse the sauerkraut before adding it to the stew to remove excess salt.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top.
Garnishes:
- Fresh parsley
Pairings:
- Crusty bread, mashed potatoes, or roasted vegetables.
Suggested side dishes:
- Potato pancakes or pierogi.
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Make sure the sausage is cooked to an internal temperature of 165°F.
Food history:
- Sauerkraut and sausage stew is a traditional Polish dish.
Flavor profiles:
- Tangy, savory, and slightly spicy.
Serving suggestions:
- Serve hot with a side of crusty bread.
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Region: Polish