Polish Cuisine

First, full disclosure – I’m not Polish. However, I sure love their cuisine, especially kolaches, pierogis, and polish sausage. Yesterday, The Dude and I stopped in our favorite butcher shop, Lange’s Old Fashion Meats to chat with our favorite butcher, Pete Lange. He always has the best quality beef, pork, and occassionally venison (it is deer hunting season in our neck of the woods now). Pete smokes pork chops (awesome), chicken  breasts (double awesome), and a variety of sausages and jerkies (triple awesome) too.

As we were looking in the display case trying to decide what the dish of the weekend would be, The Dude spied a  stack of Pete’s homemade polish sausage. Pete immediate went in the back room and brought out a link of  polish that he had smoked that day. Oh my! Juicy, garlicy, delicious! The decision was made – polish sausage with sauerkraut and potatoes. Nothing could be easier and more satisfying – especially when you serve it with an ice-cold beer. So, let’s cook up some polish cuisine!

Polish Sausage with Sauerkraut and Potatoes

  • 2 pound jar of sauerkraut, drained
  • 5-6 medium yellow potatoes
  • 2 pounds polish sausage, best quality, not smoked
  • salt & pepper to taste

Pre-heat oven to 325 degrees. In a dutch oven or covered casserole dish, layer the sauerkraut and potatoes. Salt and pepper generously. On top of the potatoes, layer the polish sausage. Cover and bake for 1 hour or until sausage is cooked through and potatoes are tender. Serve with a nice cold beer and enjoy!

The photo doesn’t do the dish justice! Creamy potatoes steamed in the juices from the polish sausage and the sauerkraut. The sausage has a mild flavor with a lovely hit of garlic. The beer is Goose Island Matilda – one of my favorites!


About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
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