1 lb kielbasa*, cubed
1/4 cup chopped onion
3 cloves garlic, minced
1 cup finely shredded Polish sauerkraut, drained (if needed)
2 cups cubed Russet potatoes, parboiled
1/4 cup sour cream
10 eggs
freshly ground black pepper
olive oil

*I like to use the good garlic-y kind from the Polish grocery but any good, kielbasa would work.


Preheat oven to 350. Saute the kielbasa, onion, and garlic in olive oil until the onion is translucent. Drain off any excess fat. Allow to cool 5-10 minutes.

Meanwhile, beat together the eggs, sour cream, pepper until fluffy. Stir in the sausage mixture, sauerkraut and the potatoes. Oil an 8×8-inch baking dish. Pour the mixture into the dish and bake for 40 minutes or until fully set in the middle. Allow to cool 5 minutes. Slice into 9 squares and serve.

Note: Do not skip the cooling step, it is difficult to cut straight out of the oven.

My thoughts:

I bought some lovely kielbasa at the Polish market (in Broadway Market for the locals) and a bunch of other goodies like candies, arak flavoring, pierogies, ham, sauerkraut, bread etc. Anyway, I may have overbought the sausage so I thought I’d make a frittata out of it, then I wondered if a frittata would be good with sauerkraut in it and then last night it just evolved into a total pierogi-inspired baked frittata. My favorite pierogi have sauerkraut and potatoes in them and I serve them with onions, kielbasa, and sour cream so it made total sense. I know it sounds a little wacky but trust me, it totally comes together! It isn’t super sour or anything, just a fun combo of some of my favorite foods in the world.

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  1. Rachel – the sauerkraut doesn't appear anywhere in the preparation steps. Are you frying it with the kielbasa, or mixing it in "raw" with the potatoes?

  2. Sorry about that! I just stirred it "raw" into the eggs with the kielbasa mixture and parboiled potatoes.