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Cherri’s Polish Sauerkraut Recipe

Finished Sauerkraut

Growing up, my mom would regularly make her Polish Sauerkraut Recipe for us and it became a tradition to have this on Christmas Eve along with Crab Casserole (recipe later this year). I love this dish and whenever my stomach goes haywire from all the heavy rich American foods, I make this and it makes me happy.  If you are ready to try out this polish fare at home, start with this recipe and you won’t fail.

Cherri’s Polish Sauerkraut Recipe


  • 1 32 ounce (approx) jar of Sauerkraut (polish if you find it, but Libbys is good)
  • 1 bottle Beer
  • 1.5 cups sliced Onion
  • 2 Bay Leaves
  • 2 tsp brown sugar
  • 1 tsp Paprika (optional)
  • 1-2 pounds Polish Sausage and/or country style pork ribs, cut into chunks
  • enough water just to cover


Put all ingredients in a pot and bring to a boil. Reduce heat and simmer covered for 3-4 hours, stirring occasionally, adding more water or beer if necessary. Serve with Dressed Perogies (recipe coming soon).

Variations: My mom always put country style bone in pork ribs with her sauerkraut. Add both for a richer flavor. Also, she sometimes baked it instead of cooking it on the stove. Baking works well in the winter, but really heats up the house in the summer. When baking, cook at 325 degrees for several hours and remove lid the last 30 minutes.