Description
This Kielbasa and Sauerkraut recipe features a savory combination of smoked kielbasa sausage, tender Yukon Gold potatoes, and tangy sauerkraut, all cooked together in a skillet with aromatic onions, garlic, and optional caraway seeds. The dish is quick to prepare and perfect for a comforting, flavorful meal with Eastern European roots.
Ingredients
Scale
Sausage and Vegetables
- 2 teaspoons olive oil
- 1 pound kielbasa sausage, cut into 2-inch chunks (avoid Italian sausage)
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced into ½ inch pieces
Sauerkraut and Seasoning
- 1 pound sauerkraut, preferably refrigerated type (not canned), rinsed and drained
- 1 teaspoon caraway seed (optional)
- ¼-½ cup chicken stock or low sodium chicken broth (from rotisserie chicken or otherwise)
- Salt and pepper, to taste
Instructions
- Prepare the Kielbasa: Cut the kielbasa into 2-inch chunks to ensure even cooking and ease of eating later.
- Rinse the Sauerkraut: Drain the sauerkraut in a large mesh strainer and rinse with cool water to soften the sourness. Set aside to drain thoroughly.
- Sear the Sausage: Heat a large non-stick skillet over medium-high heat and add olive oil. When hot, add the kielbasa chunks. Sear them for about 5 minutes until golden brown and some fat has rendered out. Transfer the sausage to a separate dish.
- Cook Onions and Potatoes: In the same skillet, add diced onion, minced garlic, and potatoes. Cover with a lid and cook, stirring occasionally, for 8-10 minutes until the onions and potatoes begin to brown and become tender.
- Add Sauerkraut and Seasoning: Stir in the drained sauerkraut, caraway seeds if using, and ¼ cup chicken stock. Mix to combine all flavors well.
- Return Sausage and Simmer: Add the seared sausage back into the skillet. Cover and cook for an additional 5-6 minutes, allowing the flavors to meld. If the dish seems dry, add more chicken broth as needed.
- Season and Serve: Taste and adjust with salt and pepper as desired. Serve warm.
Notes
- Rinsing and draining the sauerkraut reduces its sharp acidity for a milder flavor.
- Using a good quality smoked sausage (beef or pork) enhances the overall richness and flavor, as searing releases flavorful fats.
- While leaner turkey sausage can be used, it doesn’t impart the same depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
