Introduction
Polish Egg & Sausage Stew is a deeply comforting dish rooted in rustic, home-style cooking. It is the kind of meal that feels nourishing, practical, and full of warmth, made with simple ingredients that come together into something far greater than expected. I first discovered this style of stew while exploring Eastern European comfort foods, and I was struck by how satisfying it was despite its simplicity. The smoky sausage infuses the broth with rich flavor, while the eggs add body and protein, turning the stew into a complete, filling meal. Often served with crusty bread or boiled potatoes, this dish is perfect for colder days or whenever you want something wholesome and grounding. It is economical, easy to prepare, and incredibly adaptable, making it a timeless recipe that fits naturally into everyday cooking.
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Polish Egg & Sausage Stew – A Hearty, Comforting One-Pot Classic
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Halal
Description
A hearty Polish egg and sausage stew made with smoky kielbasa, hard-boiled eggs, onions, and a lightly spiced tomato-based sauce, perfect for a comforting traditional meal.
Ingredients
- 400 g Polish kielbasa sausage, sliced
- 4 large eggs, hard-boiled and peeled
- 1 tbsp vegetable oil or butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup crushed tomatoes
- 1/2 cup chicken or vegetable broth
- 1 tsp sweet paprika
- 1/2 tsp smoked paprika
- 1/2 tsp dried marjoram
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp chopped fresh dill or parsley
Instructions
- Heat oil or butter in a pot over medium heat.
- Add sliced sausage and cook until lightly browned. Remove and set aside.
- In the same pot, sauté onion until soft and translucent.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in crushed tomatoes, broth, sweet paprika, smoked paprika, marjoram, salt, and black pepper.
- Simmer sauce for 10 minutes.
- Return sausage to the pot and gently add whole hard-boiled eggs.
- Simmer uncovered for another 10 minutes, spooning sauce over eggs.
- Garnish with fresh dill or parsley.
- Serve hot with bread or boiled potatoes.
Notes
- Traditional kielbasa gives the best flavor.
- Do not over-simmer eggs to prevent toughness.
- Leftovers reheat well the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: Polish
Why You’ll Love This Recipe
This stew is hearty, budget-friendly, and made in one pot. It delivers deep flavor with minimal ingredients and is perfect for weeknight dinners or comforting family meals.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Polish sausage
Polish sausage provides the smoky, savory backbone of the stew. Kielbasa works especially well due to its robust flavor.
Eggs
Eggs add richness and protein, gently poaching in the broth to create a tender, satisfying texture.
Onion
Onion builds the aromatic base of the stew, adding sweetness as it softens.
Garlic
Garlic deepens the savory notes and enhances the sausage flavor.
Potatoes
Potatoes add heartiness and help thicken the stew naturally.
Chicken stock
Chicken stock forms the base of the stew, carrying flavor throughout the dish.
Bay leaf
Bay leaf adds subtle herbal depth during simmering.
Marjoram
Marjoram is a traditional herb in Polish cooking and pairs beautifully with sausage and eggs.
Black pepper
Black pepper adds gentle warmth and balance.
Salt
Salt enhances the overall flavor, though restraint is important due to the sausage.
Butter
Butter adds richness and rounds out the broth.
Fresh parsley
Parsley adds freshness and color just before serving.
Directions
Begin by slicing the Polish sausage into thick rounds. In a large pot over medium heat, melt the butter and add the sausage. Cook until lightly browned, then remove and set aside.
In the same pot, add the chopped onion and cook until softened and translucent. Stir in the garlic and cook briefly until fragrant.
Add the diced potatoes, chicken stock, bay leaf, marjoram, and black pepper. Bring to a gentle boil, then reduce heat and simmer until the potatoes are tender.
Return the sausage to the pot and simmer for a few minutes to allow flavors to combine. Carefully crack the eggs directly into the stew, spacing them evenly. Cover and cook gently until the eggs are just set to your liking.
Remove the bay leaf, adjust seasoning with salt if needed, and garnish with fresh parsley before serving.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves 4 people. Preparation takes approximately 15 minutes, cooking takes 35 minutes, and total time is about 50 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat. Avoid boiling to prevent overcooking the eggs.
Variations and Customizations
This stew is very flexible. You can add carrots or cabbage for extra vegetables. Smoked paprika can enhance the smoky profile, while a splash of cream creates a richer broth. For a thicker stew, mash a few potatoes directly into the pot. Some versions include a spoonful of mustard for tang. These adjustments allow you to personalize the dish while keeping its traditional, comforting character.
Nutrition and Dietary Info
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 24 g |
| Carbs | 26 g |
| Fat | 26 g |
| Saturated Fat | 9 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 820 mg |
Expert Tips & Customizations
Use quality sausage
Flavor depends heavily on the sausage, so choose a well-seasoned one.
Simmer gently
Gentle heat keeps the eggs tender and prevents cloudiness.
Season carefully
Sausage adds salt, so adjust at the end.
Serve with bread
Crusty bread is ideal for soaking up the broth.
FAQs
Is Polish Egg & Sausage Stew traditional?
Yes, variations of this stew are common in Polish home cooking.
Can I make this stew ahead of time?
It is best fresh, but can be reheated gently.
Can I scramble the eggs instead?
Yes, stir them in slowly for a different texture.
What sausage works best?
Kielbasa or any smoked Polish sausage works well.
Can I make this dish dairy-free?
Yes, replace butter with oil or omit it.
What should I serve with this stew?
Bread, boiled potatoes, or pickles pair well.
Conclusion
Polish Egg & Sausage Stew is a simple, nourishing dish that delivers warmth and comfort in every spoonful. With smoky sausage, tender potatoes, and softly cooked eggs, it is a satisfying meal rooted in tradition and practicality. Easy to prepare and endlessly comforting, this recipe is one you will want to return to whenever you crave something hearty and familiar.
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