Polish Sausage Braised with Sauerkraut Potatoes

Serves 4-6
Time 1 hour 30 minutes


3 x 375g Polish sausage, casing removed, sliced into thick slabs
2 tbsp extra virgin olive oil
1 white onion, sliced
3 cloves garlic, sliced
2 sticks celery, diced
2 bay leaves
1 sprig rosemary
2 tbsp butter
1 tsp fennel seeds
1 tsp caraway seeds
500g new potatoes
460g Sauerkraut
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
1 cup white wine
500ml chicken stock 

To serve
1 bunch parsley, finely chopped 


Preheat the oven to 160°C.
Add Polish sausage to an oven-safe pan over medium-high heat with some extra virgin olive oil. Turn occasionally until it starts to brown on all sides.
Add onion, garlic, celery, bay leaves, rosemary, butter, caraway seeds, fennel seeds, potatoes, sauerkraut, Dijon mustard, apple cider vinegar and white wine. Stir to ensure all of the ingredients are distributed through the pot, surrounding the Polish sausage.
Pour in chicken stock, making sure potatoes and sausage are sitting under the liquid. Place in the oven and braise for 1 hour.
Serve with some fresh parsley.