Polish Sausage Plate with All the Sides
Store-bought kielbasa seared until crispy, served with tangy sauerkraut, creamy mashed potatoes topped with fried onions, and warm spaetzle with mushrooms. A complete weeknight dinner that feels special without the fuss.
- Total time
- 25 min
- Servings
- 2
- Calories
- 624
- Protein
- 32g
Ingredients
- 1.25 lb kielbasa or other Polish sausage
- 2 cups sauerkraut, drained
- 2 cups mashed potatoes (fresh or instant)
- 1.5 cups spaetzle (fresh or frozen)
- 6 oz mushrooms, sliced
- ½ medium yellow onion, thinly sliced
- 3 tbsp mustard (spicy brown or yellow)
- 2 tbsp butter
Instructions
- 1
Heat 1 tbsp butter in a large skillet over medium-high until foaming, ~60 seconds.
- 2
Slice kielbasa on the bias into 0.5-inch-thick rounds. Sear in batches without moving until edges brown, ~2 minutes per side. Transfer to a plate.
- 3
In the same skillet, add remaining 1 tbsp butter and mushrooms. Cook, stirring occasionally, until golden and tender, ~4 minutes.
- 4
Add sliced onion to the pan and cook, stirring often, until edges crisp and brown, ~3 minutes.
- 5
Warm sauerkraut and spaetzle in the skillet alongside the mushrooms and onion, stirring occasionally, until heated through, ~2 minutes.
- 6
Divide mashed potatoes among plates. Top with sauerkraut, spaetzle with mushrooms and onions, and kielbasa. Serve with mustard on the side.
Tools you’ll need
- 12-inch skillet
- knife and cutting board
- tongs or spatula
- plate
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