Kielbasa Sausages and Sauerkraut with Potatoes

When we think of the Oktoberfest, we always think of Smoked Kielbasa, seared on the grill and then simmered in sauerkraut with caraway seeds. This is Grandmother approved as the real deal.  On a hot buttered bun with mayo and/or mustard it is umami bombi.  This feast causes a kind of crazy desire in the crowd for more… until food coma ensues.  If the weather at your home is getting colder, rainy, blustery, snowy or just kind of lacking any sunny stuff… this is the ultimate comfort food.  If you want to enjoy an October feast at home, this one is so much fun. Don’t forget the beer!  Enjoy!


2 pounds Kielbasa sausage (grilled or broiled until charred)
2 pounds sauerkraut (purchased in a glass jar or from a deli)
1 pound Yukon Gold potatoes (steamed or boiled until just slightly tender)
1 tablespoon caraway seeds (slightly ground)
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon black pepper
2 ounces unsalted butter


Steam or boil the potatoes until just slightly tender, cut into quarters and set aside.

Grill or broil the Kielbasa sausages until charred and juicy, cut into halves or thirds and set aside.

In a stockpot or large pan, on medium heat, simmer the sauerkraut until it just begins to bubble. (Please don’t drain or rinse the liquids that come with the sauerkraut, they are wonderfully tart and packed with nourishing probiotics and umami flavors.)

Add the caraway seeds, brown sugar, salt, black pepper, butter, potatoes and the Kielbasa sausages. Simmer on low heat for at least 20 minutes, we prefer to simmer for a least an hour.

This is how Grandma makes this legendary meal. She approves!