Description
This hearty Kielbasa and Sauerkraut recipe combines smoky kielbasa sausage with tangy sauerkraut and tender potatoes, all cooked together in a skillet for a comforting Eastern European-inspired meal. The sauerkraut is rinsed to mellow its sourness, and the addition of caraway seeds and chicken broth enhances the flavors, making this a perfect dish for a cozy dinner.
Ingredients
Scale
Sausage and Sauerkraut
- 1 pound kielbasa sausage, cut into 2-inch chunks (avoid Italian sausage)
- 1 pound sauerkraut (preferably refrigerated, not canned), rinsed and drained
Vegetables and Seasonings
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced into ½ inch pieces
- 1 teaspoon caraway seed (optional)
Others
- 2 teaspoons olive oil
- ¼ – ½ cup chicken stock (preferably from rotisserie chicken or low sodium chicken broth)
- Salt and pepper, to taste
Instructions
- Prepare Sausage: Cut the kielbasa into 2-inch chunks. 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 brown and some fat is rendered. Remove sausage from skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion, minced garlic, and diced Yukon Gold potatoes. Cover with a lid and cook for 8-10 minutes, stirring occasionally, until onions and potatoes start to brown and become tender.
- Prepare Sauerkraut: While sausage is cooking or before, rinse the sauerkraut in a large mesh strainer under cool water to reduce sourness, then drain well.
- Combine Ingredients: Add the drained sauerkraut and caraway seeds (if using) to the skillet with vegetables. Pour in ¼ cup chicken stock and mix well to combine.
- Finish Cooking: Return the seared sausage chunks back to the skillet. Cover and cook everything together for another 5-6 minutes. If the mixture appears too dry, add the remaining chicken stock to reach desired moisture.
- Season and Serve: Taste and adjust salt and pepper as needed. Serve warm for a filling, flavorful meal.
Notes
- Rinsing and draining the sauerkraut softens its sourness, making the dish less acidic.
- Using a good-quality smoked kielbasa sausage (beef or pork) enhances the flavor compared to turkey sausage.
- Searing the sausage is essential to render fat that mingles with the other flavors.
- Chicken stock from rotisserie chicken adds richer flavor, but low sodium broth works well too.
- You can substitute potatoes with red-skinned varieties if preferred.
Nutrition
- Serving Size: 1/4 of recipe (approx. 1 cup)
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg
