Dec 092011

Natalie’s mom has made this as standard holiday fare since day one.  Grandpa Matouski always made a trip into Chicago to  Minelli’s to buy the sausage. In later years we found a couple of sources for good sausage closer to home.

Grandma Matouski’s Sausage & Sauerkraut
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Prep Time: 10 minutes

Cook Time: 90 minutes

Category: Holidays, Main Entrees, Pork

Author: Mark Karney


  • 2 lbs. Fresh Polish Sausage
  • 2 lbs. Smoked Polish Sausage
  • 3 Jars Sauerkraut
  • 1 Large Onion
  • Paprika
  • Olive Oil


  1. Bake fresh sausage at 350° for 90 minutes in a little water, cover with foil. Then brown at 375° for a little while.
  2. Bake smoked sausage at 375° for 30-45 minutes in a little water. Uncovered.
  3. Rinse sauerkraut in cold water and squeeze out all the water.
  4. Saute the sauerkraut in a little oil and water until slightly brown.
  5. Add chopped onion and paprika and continue cooking until onion is done.
  6. Cut the sausage into 3 or 4 inch lengths and combine with the sauerkraut and serve.
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