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Potato and sauerkraut stew with sausage

This potato and sauerkraut stew with sausage is a popular dish in Middle & Eastern Europe. It’s normally made with frankfurters or paprika sausages but my kids prefer it with chipolatas. Try to use naturally fermented sauerkraut (you can get it from most Polish delis) which tastes much better than the canned/bottled sauerkraut which is pickled cabbage. Serve it with fresh, crusty bread.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g new potatoes
  • 1 Tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp caraway seeds
  • 1 large piece of red pepper
  • 1 tomato chopped
  • 1 Tbsp paprika
  • Couple of pinches of chilli flakes optional
  • 500 ml vegetable stock
  • 1 bay leaf
  • 1.5 cup sauerkraut
  • 8 chipolatas

Method
 

  1. Scrub the potatoes, then cut them into bite-sized pieces.
  2. Thinly slice the onion and chop the garlic.
  3. Heat the oil in a large pot then sauté the onion for 5 minutes.
  4. Add the garlic and caraway seeds, then stir for a minute.
  5. Add the paprika, potatoes, tomato, red pepper and chilli flakes (if used) and stir for a few seconds.
  6. Add the stock, just enough to cover everything well.
  7. Add the bay leaf and bring to the boil.
  8. Cover and gently simmer for 15 minutes.
  9. Add the sauerkraut and cook for another 10 minutes or so. You should get a thick stew.
  10. Meanwhile, grill, barbecue, air-fry, griddle or pan-fry the sausages until golden brown.
  11. Set them aside and cut them into 2 cm pieces.
  12. When the stew is ready, fold in the sausage pieces and serve.