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Polish Hash with Kielbasa and Cauliflower

Polish Hash with Kielbasa and Cauliflower

If you like sauerkraut, by all means try adding some, although you might not want to add the cider vinegar in that case. 

Course Entree
Cuisine Polish


  • 1 T olive oil
  • 1 lb kielbasa, sliced into rounds
  • 1 large red onion, chopped
  • 3-4 T cider vinegar, divided
  • salt and pepper to taste
  • 1-2 T minced garlic
  • 2 hefty pinches caraway seeds
  • 2 whole juniper berries
  • 1 small bundle thyme sprigs, tied together with butchers' twine
  • 2 1/2 lbs yukon gold potatoes, cut into bite sized pieces
  • 1 lb dark chicken meat, cut into bite sized pieces
  • 1 1/2 cups dry white wine
  • 2 large apples, peeled, cored and chopped
  • 1 small head cauliflower, broken into florets
  • fresh thyme leaves for garnish


  1. Heat the olive oil in a large, wide skillet over medium high heat and add the kielbasa. Brown the sausage, flipping over to get both sides. Then use a slotted spoon to remove the kielbasa to a bowl and set aside.

  2. Add the chopped onion to the hot flavored oil in the pan with a pinch of salt. Cook, stirring occasionally, until the onions start to brown.

  3. Add 1-2 tablespoons of cider vinegar to deglaze the bottom of the pan and scrape the pan clean of brown bits.

  4. Add the garlic, caraway seeds, juniper berries and bundled thyme. Stir. 

  5. Add the potatoes and stir into the pan. Reduce the heat to medium and let them get browned on one side. Add the dark chicken meat and stir.

  6. Let the chicken brown a little and then add the white wine. Stir and reduce the heat to simmer briskly. Let the potatoes and chicken cook while the wine cooks off, 10-15 minutes.

  7. Add the cauliflower and apples and toss. If the pan is too dry, add a splash of water. Cover and let cook for 5-10 minutes, to get the cauliflower crisp-tender.

  8. Remove the lid and cook off any water. Stir the kielbasa back into the dish. Then stir in 1-2 tablespoons of cider vinegar and sprinkle with salt. Garnish with thymes leaves scraped off a few fresh sprigs. Taste for more salt or vinegar. Serve hot.