Reviewed: Mar. 4, 2012

Good flavor. Wasn't a fan of the texture of the kielbasa after it was cooked though - a little mushy. Think I may cook it for a little less time next try.

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Reviewer:

docdeanna

Reviewed: Dec. 5, 2011

Absolutely delicious...especially on a cold, cold night. The only thing I changed was that I used fennel seeds instead of caraway seeds based on personal taste. Otherwise, I followed it exactly and it was perfect!

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Reviewer:

Melody

Reviewed: Nov. 6, 2011

This was wonderful, and other than peeling the potatoes, it was not difficult or time consuming. My husband isn't much for sauerkraut, but he enjoyed the polish sausage and potatoes. I loved it and there are plenty of left overs since there's just 2 of us. The swiss cheese was a nice touch. Will make again!

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Reviewer:

Linda L

Reviewed: Oct. 24, 2011

This recipe should be called "Must love Sauerkraut", :P My boyfriend loved it but I am not such a sauerkraut fan so I didn't enjoy it as much, when I made this recipe I cubed the potatoes into smaller bits so they cooked through all the way, I layered those on the bottom and then sauerkraut, sausage,sliced apples, and poured the liquid over the top. Next time I will cube the apples as well and add them halfway through cooking time, they did get a bit mushy. A bit hit for you sauerkraut lovers out there! Thanks for the recipe Michele, even though I learned I don't like sauerkraut that much my boyfriend is a very happy man, haha! :)

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Reviewer:

Kyleen

Cooking Level: Intermediate

Home Town: Saint Maries, Idaho, USA

Living In: Post Falls, Idaho, USA

Reviewed: Oct. 22, 2011

Hi, thanx for sharing. I didn't do the caraway seed. I have learned over many year's to add alittle sugar to the Kraut. Take's the bite off !!And help's the flavor's blend in better . We all loved the Swiss on top,used a bit extra.Wounderful !! Linda

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Reviewer:

Linda

Cooking Level: Intermediate

Living In: New Port Richey, Florida, USA

Reviewed: Mar. 9, 2011

This turned out awesome! Not everyone in my family is big on Swiss cheese, but it was the perfect cheese to make just the right blend of flavors in this dish!

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Reviewer:

KarenM

Reviewed: Feb. 24, 2011

It's better the second day when the flavors have a chance to blend more. But it's not as good as just sauerkraut and kielbasa served up with rye bread.

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Reviewer:

catwhispererPhD

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Lebanon, New Hampshire, USA

Reviewed: Feb. 24, 2011

The whole family LOVED this!!!

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Reviewer:

Natalie Terrell

Reviewed: Jan. 29, 2011

I loved this recipe. I used fresh polish keilbasa, not the packaged junk you find at the supermarket. I also added about a cup of chunky applesauce to the mix, just to give the apple a more pronounced flavor. I also omitted the cheese and caraway seeds. There were no leftovers 24 hours later!

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