Keilbasa, Saurkraut and Potato Stew

Christine Hutchins


This recipe comes from my great-grandmother. She came over from Yugoslavia when she was 15 yrs old and landed at Ellis Island.

During the depression my family was lucky enough to have owned a butcher shop. However, even though she owned this, she gave her customers the better qualities of meat and fed her family everything else.

This recipe is hearty and filling and goes a long way and costs very little.

You can also substitute hotdogs for the keilbasa.

pinch tips: How to Grease a Pan






15 Min


45 Min


Stove Top


2 lb
keilbasa, i prefer hillshire or fresh from a butcher
1 large
yellow onion, chopped
2 can(s)
saurkraut, rinsed and drained
10 large
potatoes, any kind
2 sprig(s)
bay leaves
2 tsp
onion powder or granules not onion salt
3 Tbsp
hungarian paprika
1 tsp
salt or add more to taste
water to cover

Directions Step-By-Step

Wash potatoes and cube them into good size chunks but be sure they are bite sized. Place them in a large dutch oven pot. Second layer, add chopped onions, bay leaves, salt, paprika and onion powder. Cover with just enough water to barely cover the potatoes. Stir together. Make another layer by adding the meat. DO NOT STIR THIS LAYER IN AT THIS TIME. Last layer, saurkraut. Be sure that you spread it out in an even layer.
Cook on Medium high heat until a rolling boil, turn down to medium low after this. Stir after 10 mins of cooking, so all of the flavors will blend together. Cook until potatoes are fork tender. Let sit 10 mins.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Hungarian
Dietary Needs: Gluten-Free, Dairy Free, Low Sodium
Other Tag: Quick & Easy
Hashtag: #comfort-food