Description
This hearty Kielbasa and Sauerkraut recipe combines smoky kielbasa sausage with tender potatoes and tangy sauerkraut for a comforting, flavorful one-pan meal. Sauteed with aromatic onion, garlic, and optional caraway seed, then simmered in chicken broth, this dish balances savory and sour notes perfect for a satisfying dinner.
Ingredients
Scale
Meat and Sausage
- 1 pound kielbasa sausage, cut into 2-inch chunks (do not use Italian sausage)
Vegetables and Aromatics
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red skinned potatoes), cut into ½ inch dice
- 1 pound sauerkraut (preferably from refrigerated section, not canned), rinsed and drained
Seasonings and Liquids
- 2 teaspoons olive oil
- 1 teaspoon caraway seed (optional)
- ¼–½ cup chicken stock or low sodium chicken broth
- Salt and pepper, to taste
Instructions
- Prepare the sausage: Cut 1 pound kielbasa sausage into 2-inch chunks. Set aside.
- Rinse sauerkraut: Pour 1 pound sauerkraut into a large mesh strainer and rinse with cool water. Allow it to drain well to soften its sourness.
- Sear the sausage: Heat a large non-stick skillet over medium-high heat and add 2 teaspoons olive oil. When hot, add the sausage chunks and sear for about 5 minutes until golden and some fat is rendered. Transfer the sausage to a separate dish.
- Sauté vegetables and potatoes: In the same skillet, add diced onion, minced garlic, and diced potatoes. Cover the pan with a lid and cook, stirring occasionally, until the onions and potatoes begin to brown and become tender, about 8–10 minutes.
- Add sauerkraut and spices: Add the drained sauerkraut back to the skillet along with 1 teaspoon caraway seed (if using) and ¼ cup chicken stock. Stir well to combine.
- Combine sausage and simmer: Return seared sausage to the skillet, cover, and cook for an additional 5–6 minutes to blend flavors and heat through. If the mixture seems dry, add up to ½ cup more chicken broth.
- Season and serve: Taste and adjust salt and pepper as necessary. Serve warm for a satisfying meal.
Notes
- Rinsing and draining sauerkraut softens its sourness, preventing it from becoming too sharp.
- For best flavor, use good-quality smoked sausage such as beef or pork rather than turkey or Italian sausage.
- Searing the sausage renders natural fat that enhances the overall taste of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
