Description
Savor the comforting flavors of Kielbasa and Sauerkraut, a hearty and classic Eastern European-inspired dish featuring smoky kielbasa sausage, tangy sauerkraut, tender diced potatoes, and aromatic caraway seeds, all cooked together in a skillet for a quick and flavorful meal.
Ingredients
Scale
Sausage and Vegetables
- 1 pound kielbasa sausage, cut into 2″ chunks (do not use Italian sausage)
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes or red skinned potatoes, diced ½”
Other Ingredients
- 2 teaspoons olive oil
- 1 pound sauerkraut, preferably from the refrigerated section (not canned), rinsed and drained
- 1 teaspoon caraway seed (optional)
- ¼-½ cup chicken stock from rotisserie chicken or low sodium chicken broth
- Salt and pepper to taste
Instructions
- Prepare the Kielbasa: Cut 1 pound of kielbasa sausage into 2-inch chunks, setting them aside for cooking.
- Rinse the Sauerkraut: Pour 1 pound of sauerkraut into a large mesh strainer and rinse it thoroughly with cool water to soften its sourness, then allow it to drain well.
- Sear the Sausage: Heat 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. Add the kielbasa chunks and sear for about 5 minutes, until they turn golden and release some fat. Remove the sausage from the skillet and set aside.
- Sauté Onions, Garlic, and Potatoes: In the same skillet, add the diced onion, minced garlic, and diced potatoes. Cover with a lid and cook for 8-10 minutes, stirring occasionally, until the onions start to brown and the potatoes become tender.
- Combine Sauerkraut and Seasonings: Add the drained sauerkraut, 1 teaspoon of caraway seed (if using), and ¼ cup chicken stock to the skillet. Stir well to combine all ingredients.
- Return Sausage and Simmer: Add the seared kielbasa back into the skillet. Cover and cook for another 5-6 minutes, allowing flavors to meld and the sausage to heat through.
- Adjust Liquids and Season: If the mixture seems too dry, add more chicken broth as needed. Taste and season with salt and pepper to your preference before serving.
Notes
- Rinsing and draining the sauerkraut softens its sourness so it is less sharp and more balanced in flavor.
- Using good-quality smoked sausage (beef or pork) enhances the dish’s flavor by rendering natural fat that mingles beautifully with the sauerkraut and potatoes.
- Though you can substitute with lower-fat turkey sausage, the traditional smoked kielbasa offers the best taste.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
