Polish Sausage and Sauerkraut

This has always been a favorite of mine, though I used to do a higher carb version using potatoes instead of Jicama. This is much better for you and just as tasty.


1 lb Kielbasa – halved lengthwise. (You can use any type, turkey, beef, pork, etc.)
2-3 cups Sauerkraut
1 medium Onion – chopped
¾ cup Jicama – cut into ½ inch cubes
Butter for sautéing (can substitute olive or avocado oil if desired)


  1. Boil Jicama for 25 minutes.
  2. Sauté kielbasa in butter until hot. Remove from pan and set aside.
  3. Sauté onion and jicama in butter until onion softens and there is slight browning.
  4. Add sauerkraut and cook over medium heat until warm, stirring occasionally.
  5. Add kielbasa and cook another 10 minutes covered.
  6. Serve hot.

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