Polish Sausage Soup

Polish Sausage Soup Recipe

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Mary Ann Hanson


I have made this soup for potlucks at school and never had any left. Got many requests for recipe. It is perfect for a cool fall day (game day). It is great to make ahead and reheat later.

★★★★★ 1 vote
15 Min
1 Hr
Stove Top


1 c
chopped onions
2 tsp
olive or vegetable oil
4 can(s)
beef broth
1 can(s)
beer or equivalent of water or broth (12 oz)
2 c
saurkraut rinsed and drained
2 c
italian style tomatoes (if using home canned add 1/2 tsp. italian seasoning)
2 Tbsp
brown sugar
1 or 2 dash(es)
hot sauce
1 or 2 dash(es)
fresh ground black pepper
1 lb
polish sausage, diced
1 box
unprepared scalloped potatoes


1Saute onion in oil. Stir in broth, beer, saurkraut, tomatoes, brown sugar, and hot sauce. Bring to a boil and simmer for about 10 minutes.
2Mix sauce mix from potatoes with a couple of tablespoons of water to make a smooth slurry. Add diced sausage, dry potatoes, and sauce mix slurry to soup mixture and stir to combine.
3Simmer soup for about 20 to 30 minutes until potatoes are tender. Serve with some crusty bread and enjoy! At this point, soup can be refrigerated and heated up at a later time. I put it in a crock pot on high for a couple of hours to serve later.

About Polish Sausage Soup

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: German
Other Tag: Quick & Easy