Description
This Kielbasa and Sauerkraut recipe is a hearty, comforting dish featuring smoky kielbasa sausage, tangy sauerkraut, and tender potatoes. Searing the sausage and cooking everything together in a skillet allows the flavors to meld perfectly, making it an ideal one-pan meal that’s simple to prepare yet full of robust flavor.
Ingredients
Scale
Meat
- 1 pound kielbasa sausage, cut into 2-inch chunks (do not use Italian sausage)
Vegetables & Sides
- ½ large onion, diced
- 1 clove garlic, minced
- 1 pound sauerkraut (preferably from the refrigerated section, not canned)
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced ½ inch
Spices & Liquids
- 2 teaspoons olive oil
- 1 teaspoon caraway seed (optional)
- ¼-½ cup chicken stock (from rotisserie chicken or low sodium broth)
- Salt and pepper to taste
Instructions
- Prepare the sausage: Cut the kielbasa into 2-inch chunks ensuring the pieces are uniform for even cooking and set aside.
- Rinse the sauerkraut: Pour the sauerkraut into a large mesh strainer, rinse under cool water to soften the sourness, and allow it to drain well.
- Sear the sausage: Heat a large non-stick skillet over medium-high heat and add 2 teaspoons of olive oil. Once hot, add the sausage chunks and sear them for about 5 minutes, turning occasionally to develop a golden color and render some fat. Remove the sausage and place it on a separate dish.
- Sauté the vegetables and potatoes: In the same skillet, add the diced onion, minced garlic, and diced potatoes. Cover with a lid and cook over medium heat, stirring occasionally until the onions and potatoes start to brown and become tender, about 8-10 minutes.
- Add sauerkraut and seasonings: Mix in the drained sauerkraut and caraway seeds (if using), then pour in ¼ cup of chicken stock. Stir well to combine all the ingredients.
- Combine sausage back and cook: Return the seared sausage to the skillet, cover, and cook everything together for another 5-6 minutes to meld flavors and ensure potatoes are fully cooked.
- Adjust consistency and seasoning: If the mixture is too dry, add additional chicken broth as needed. Taste and season with salt and pepper to your preference before serving.
Notes
- Rinsing and draining sauerkraut softens its sharp acidity, making the dish more balanced.
- For best flavor, use a high-quality smoked kielbasa sausage made from beef or pork. The searing process releases flavorful fats that enrich the dish.
- While lower-fat turkey sausage can be used, it won’t provide the same richness.
- Using Yukon Gold potatoes enhances creaminess and texture, but red-skinned potatoes work well too.
- Chicken stock from rotisserie chicken adds depth, but low-sodium broth is a good substitute.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
