Polish Sausage Dip


  • 8oz Polish sausage, cubed
  • 8oz cream cheese
  • 4oz sour cream
  • 4oz mayonnaise 
  • 1 tbsp Worcestershire sauce
  • 1/2 cup green onion, sliced
  • 1/4 cup parmesan cheese, grated
  • 1 can sauerkraut (optional)


  • Smoke the cubed sausage at 325°F for 20-25 minutes.
  • In a large bowl, combine the cream cheese, sour cream, mayonnaise, and Worcestershire sauce and mix well.
  • Add the sausage.
  • Oil a baking dish and add the sausage mixture (add sauerkraut first, if using).
  • Top with the parmesan cheese and green onions.