Lazanki: A Hearty Polish Pasta Dish with Kielbasa and Sauerkraut
Lazanki, a traditional Polish pasta dish, is a staple in many Polish households. This hearty and flavorful dish combines the comfort of pasta with the savory taste of kielbasa (Polish sausage) and the tanginess of sauerkraut. In this article, we’ll explore the origins and preparation of Lazanki, a dish that’s sure to become a favorite in your household.
Origins of Lazanki
Lazanki is believed to have originated in the 19th century in Eastern Poland, particularly in the regions of Podkarpackie and Małopolskie. The dish was influenced by the region’s German and Austrian cuisine, as well as its own Polish traditions. Over time, Lazanki spread throughout Poland and became a beloved dish throughout the country.
Preparation of Lazanki
To prepare Lazanki, you’ll need the following ingredients:
- 12 oz (340g) of homemade or store-bought pierogi dough (similar to Italian pasta)
- 1 pound (450g) of kielbasa, sliced
- 1 medium onion, chopped
- 1 cup (250g) of sauerkraut, drained and rinsed
- 2 tablespoons of butter
- Salt and black pepper to taste
- Fresh parsley, chopped (optional)
To prepare the dish, follow these steps:
- Bring a large pot of salted water to a boil. Cook the pierogi dough according to the package instructions or until it’s slightly tender. Drain the pierogi and set them aside.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Add the sliced kielbasa and cook until browned, about 5-7 minutes. Remove the kielbasa from the skillet and set it aside.
- In the same skillet, add the remaining 1 tablespoon of butter. Add the chopped onion and cook until it’s translucent, about 5 minutes.
- Add the sauerkraut to the skillet and stir to combine with the onion and butter. Cook for an additional 2-3 minutes, until the sauerkraut is slightly caramelized.
- Add the cooked pierogi to the skillet and toss with the kielbasa, onion, and sauerkraut mixture. Season with salt and black pepper to taste.
- Serve the Lazanki hot, garnished with chopped fresh parsley if desired.
Tips and Variations
While traditional Lazanki is a simple and delicious dish, you can also experiment with variations to suit your taste. Some ideas include:
- Adding diced bell peppers or mushrooms to the sauerkraut mixture for added flavor and texture
- Using different types of sausage, such as Polish-style breakfast sausage or chorizo
- Adding a splash of apple cider vinegar or beer to the sauerkraut mixture for added depth of flavor
- Serving the Lazanki with a side of rye bread or pickles for a more traditional Polish experience
Conclusion
Lazanki is a hearty and flavorful Polish pasta dish that’s sure to become a favorite in your household. With its combination of tender pierogi, savory kielbasa, and tangy sauerkraut, this dish is perfect for a chilly winter evening or a special occasion. So why not give Lazanki a try and experience the rich flavors and traditions of Polish cuisine?
Lazanki – Polish Pasta with Kielbasa & Sauerkraut
Do a lasagne with layers of saurkraut and smoked meats and call it łazania
Check out my family recipe for the traditional Polish pasta dish called **Lazanki**. This comfort food is one of my childhood favorites—easy to prepare and perfect for a family dinner.
# Ingredients:
* 400g Lazanki pasta – (You can use any other type of square pasta, cut fresh lasagne sheets or pappardelle works good as well)
* 350g Smoked sausage – Kielbasa
* 300g Sauerkraut
* 300g White cabbage
* 200g White mushrooms
* 2 Onions – medium sized, small dice
* 5 tbsp Vegetable Oil
* 2 Bay leaves
* 2 Allspice berries
* Black pepper – to taste
* Salt – to taste
# Instructions:
1. To begin, place sauerkraut, bay leaves, and allspice in a medium pot and add enough water to cover the contents. You may also use water from the jar. Cook for **20 minutes**, then drain the sauerkraut and set it aside to cool.
2. In a large frying pan, preheat vegetable oil over high heat. Add sliced sausage and cook until browned, approximately **5 minutes**. Transfer the sausage to a plate, but keep the oil in the pan.
3. Reduce heat to medium and add diced onions. Fry until translucent, around **5 minutes**, then add mushrooms and increase the heat. Cook for an additional **5 minutes**.
4. Next, add diced cabbage and continue cooking for another **10 minutes**, then reduce the heat to medium.
5. Once the sauerkraut has cooled, chop it up and add it to the pan. Add fried sausage and combine all ingredients.
6. Cook pasta until al dente, then add it to the pan and combine. Season with salt and black pepper to your liking. Smacznego!
Originally posted: [Lazanki – Polish Pasta](https://chefsbinge.com/lazanki/)
That looks real good. Will have to try it! Thanks for sharing!
It appears extremely appetizing
I had this in a random bar mleczny in the middle of nowhere Poland. Delicious
This looks glorious. 🤤