Tag Archives: Sausage

Polish Scrambled Eggs with Sausage

polish eggs

Since we keep a few chickens we often make Polish Scrambled Eggs with Sausage for breakfast. Here’s our recipe for the dish. My Grandmother, from the Poznan area, and in her early 90s makes scrambled eggs in the same way and she says this was the same way her Mother did, so it’s an old recipe. Give it a try and do feel free to make contact with us and tell us what you thought!


• 9 eggs
• 1 tablespoon mustard
• 3 tablespoons butter
• 3 or 4 cooked pork sausages, cut into chunky pieces
• 100 grams hard cheese (Cheddar or similar), grated
• 2 or 3 chopped spring onions
• 2 teaspoons dried thyme
• salt
• ground black pepper


Add eggs, mustard, salt and pepper to a large bowl and whisk well. Melt the butter in a frying pan. Add sausage and stir until brown. Add onions and thyme and stir for a minute or two. Add eggs and cook while stirring until eggs are softly set. Add cheese and stir until eggs are just set. Eat with fresh crusty bread.

This usually feeds four of us. Add more eggs if you are feeling extra hungry.

Sauerkraut and Sausage Recipe

This is my adaptation of our family recipe of a truly tasty Sauerkraut and Sausage (kielbasa) dish. It’s based on a traditional German / Polish recipe from the Poznan area and one of our favourite dishes.


200 grams butter
1 onion, diced
3 garlic cloves, diced
6 large potatoes, cut into chunks
3 carrots, cut into chunks
900 grams sauerkraut, rinsed
500 grams pork sausages, cut into large chunks
2 bay leaves
ground black pepper, to taste
a pinch of dried thyme


- Add the butter to a pan with the onion and fry gently for about 5 minutes.
- Add the garlic. Simmer for a couple more minutes.
- Add the sauerkraut (thoroughly rinsed in water), sausage, carrot, potatoes, bay leaves, thyme and black pepper. Simmer for a further 30 minutes or until the carrots and potatoes are fully cooked.

Serve with fresh bread.

- Smoked (Kielbasa-type) sausages probably work best for this recipe but you can substitute these for white (Bratwurst-type) sausages, if you wish.
- We sometimes also add a couple of cored and diced apples to this dish. The combination of the sourness of the sauerkraut and the sweetness of the apple adds an interesting dimension to the overall taste. Similarly you might want to consider adding a glass or two of white wine or apple juice to the pot before cooking.
- We think that this recipe tastes even better warmed up the following day!