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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.
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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!