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- 1 lb Kielbasa sausage, sliced - 2 cups sauerkraut, rinsed and drained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 cup shredded sharp cheddar cheese - 1 teaspoon caraway seeds (optional) - 1 teaspoon paprika - 1 tablespoon Dijon mustard - 1 tablespoon olive oil - 1 sheet of refrigerated pie crust (or homemade if preferred) - 1 egg, beaten (for egg wash) - Salt and pepper to taste

Kielbasa & Sauerkraut Polka Pie

Bring a taste of tradition to your table with this irresistible Kielbasa & Sauerkraut Polka Pie recipe! Experience the perfect blend of savory kielbasa and tangy sauerkraut wrapped in a flaky crust that will delight your family and impress your guests. Easy to make and packed with bold flavors, this comfort food is perfect for gatherings. Click through to discover the full recipe and enjoy this delicious dish today!
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Ingredients
  

1 lb Kielbasa sausage, sliced

2 cups sauerkraut, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup shredded sharp cheddar cheese

1 teaspoon caraway seeds (optional)

1 teaspoon paprika

1 tablespoon Dijon mustard

1 tablespoon olive oil

1 sheet of refrigerated pie crust (or homemade if preferred)

1 egg, beaten (for egg wash)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Cook the Kielbasa: In a large skillet, heat the olive oil over medium heat. Add the sliced Kielbasa and cook until browned, about 5-7 minutes.

      Sauté the Vegetables: Add the chopped onion and minced garlic to the skillet with the Kielbasa. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.

        Combine Ingredients: Stir in the rinsed sauerkraut, caraway seeds, paprika, and Dijon mustard. Cook for an additional 3-4 minutes until all ingredients are heated through. Season with salt and pepper to taste.

          Prepare the Pie Crust: Roll out the refrigerated pie crust in a 9-inch pie pan. If using a homemade crust, ensure it’s rolled out to fit the pan.

            Fill the Pie: Spoon the Kielbasa and sauerkraut mixture into the pie crust. Top evenly with shredded cheddar cheese.

              Add Top Crust: Place another pie crust over the filling. Crimp the edges to seal and make a few small slits in the top crust to allow steam to escape.

                Egg Wash: Brush the top crust with the beaten egg for a shiny finish.

                  Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.

                    Cool and Serve: Allow the pie to cool for about 10 minutes before slicing.

                      Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 6 servings

                        - Presentation Tips: Serve warm, slicing into wedges and garnishing with fresh parsley for a vibrant touch. Pair with a side of mustard for dipping for an extra flavor kick!