Polish-Inspired Sauerkraut Casserole
Tangy sauerkraut, smoky sausage and tender potatoes baked under a golden cheese crust — the cosy Polish-inspired casserole that feeds a crowd.
In a nutshell: This authentic polish polish-inspired sauerkraut casserole comes together in just 1 hr 15 mins using simple whole ingredients. The chef's secret: A quick rinse tames the sharpest tang while keeping the flavour — skip it only if you. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Polish-inspired sauerkraut casserole with smoked sausage, potatoes and tangy sauerkraut baked golden. A hearty fall casserole for busy nights.
Key Equipment
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- 9x13-inch baking dish
- Large skillet
- Wooden spoon
- Colander
Chef's Pro-Tips
- Rinse the sauerkraut: A quick rinse tames the sharpest tang while keeping the flavour — skip it only if you love a very punchy casserole.
- Slice the potatoes thin and even: A mandoline or careful knife work means every layer cooks at the same rate and nothing stays crunchy in the middle.
- Rest before scooping: Ten minutes lets the broth settle into the layers so servings hold together instead of sliding apart.
Ingredients
6
servings
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1 lb smoked Polish sausage, kielbasa, sliced into coins
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1 tbsp vegetable oil
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1 yellow onion, thinly sliced
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2 cloves garlic, minced
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2 lbs russet potatoes, peeled and thinly sliced
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2 cups sauerkraut, drained and rinsed
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1 tsp caraway seeds, optional
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1 tsp kosher salt, divided
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½ tsp black pepper
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1 cup chicken broth, low-sodium
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1 tbsp Dijon mustard
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1 ½ cups shredded Swiss cheese, divided
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2 tbsp fresh dill, chopped, for serving
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Step-by-Step Instructions
Brown the Sausage
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Heat the oil in a large skillet over medium-high heat and brown the sausage coins for 4-5 minutes until golden at the edges. Transfer to a plate.
Soften the Onion
Reduce the heat to medium and cook the onion in the same skillet for 5-6 minutes until soft and lightly golden. Stir in the garlic and cook 1 minute until fragrant.
Layer the Casserole
Spread half the sliced potatoes in the baking dish and season with half the salt and pepper. Top with the sauerkraut, caraway seeds if using, the onion mixture and the sausage, then finish with the remaining potatoes and the rest of the salt and pepper.
Add Broth and Bake Covered
Whisk the chicken broth with the Dijon mustard and pour it evenly over the casserole. Cover tightly with foil and bake for 35 minutes, until the potatoes are nearly tender.
Cheese and Finish
Remove the foil, scatter 1 cup of the Swiss over the top, and bake uncovered for 15-20 minutes more until the potatoes are fork-tender and the cheese is bubbling and golden. Rest for 10 minutes, scatter with dill, and serve.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
Warp-resistant aluminum for even browning, from sheet-pan dinners to cookies.
View on AmazonVictorinox Fibrox Pro 8" Chef's Knife
Razor-sharp Fibrox Pro blade that home chefs and pros both reach for.
View on AmazonTILUCK Stainless Measuring Cups & Spoons, 10-Pc
Stainless steel cups and spoons that measure precisely and last.
View on AmazonMercer Culinary Locking Tongs, 9" + 12"
Locking tongs in two handy sizes for the stovetop and the grill.
View on AmazonAmazon Basics Non-Stick Parchment Paper Roll
Non-stick paper for lining pans – easy release, easy cleanup.
View on AmazonWoodenhouse Teak Wooden Spoons, 10-Pc
Teak spoons gentle on cookware and built for daily stirring.
View on AmazonOXO Good Grips Silicone Whisk Set, 9" + 11"
Silicone whisks safe for nonstick pans, in two sizes.
View on AmazonUltra Cuisine Stainless Cooling Rack Set of 2
Stainless racks that fit half sheets – for cooling bakes and crisping roasts.
View on AmazonUmite Chef Stainless Mixing Bowls with Lids, 8-Pc
Nesting stainless bowls with airtight lids, from prep to storage.
View on AmazonHamilton Beach 6-Speed Electric Hand Mixer
Six speeds with a snap-on storage case for the beaters.
View on AmazonFrequently Asked Questions
Smoked Polish kielbasa is the classic choice — it stays juicy and its smokiness balances the tangy sauerkraut. Smoked bratwurst or andouille also work well.
Rinsing is a matter of taste. Rinse for a milder casserole, or use it straight from the jar for maximum tang. Either way, drain it well so the casserole does not turn watery.
Yes — assemble it up to a day ahead, cover and refrigerate, then bake, adding 10 minutes to the covered time. Leftovers keep 4 days in the fridge and reheat well.
Crusty rye bread, a simple green salad, or applesauce. The casserole is already rich and complete, so a fresh, sharp side is all it needs.
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