Description
This Kielbasa and Sauerkraut recipe is a hearty, comforting dish featuring seared smoked kielbasa sausage, tender Yukon Gold potatoes, and tangy sauerkraut simmered together with aromatic caraway seeds and a splash of chicken stock. Perfect for a quick dinner, it balances savory and sour flavors with minimal fuss, delivering a satisfying meal in just 30 minutes.
Ingredients
Scale
Sausage and Proteins
- 1 pound kielbasa sausage (do not use Italian sausage, cut into 2-inch chunks)
- 2 teaspoons olive oil
Vegetables
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced in ½ inch pieces
Sauerkraut and Seasonings
- 1 pound sauerkraut (preferably refrigerated, 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 sausage: Cut 1 pound of kielbasa sausage into 2-inch chunks. Set aside.
- Rinse sauerkraut: Place 1 pound of sauerkraut in a large mesh strainer and rinse with cool water to soften its sourness. Let it drain thoroughly while you cook the other ingredients.
- Sear the sausage: Heat a large non-stick skillet over medium-high heat and add 2 teaspoons of olive oil. Once hot, add the kielbasa chunks and sear for about 5 minutes, turning occasionally until they develop a golden crust and release some fat. Transfer the browned sausage to a separate plate.
- Cook onions and potatoes: In the same skillet with the rendered sausage fat, add the diced onion, minced garlic, and diced Yukon Gold potatoes. Cover the pan with a lid and cook, stirring occasionally, for about 8-10 minutes until the onions and potatoes start to brown and become tender.
- Add sauerkraut and seasonings: Add the drained sauerkraut, 1 teaspoon of caraway seeds (if using), and ¼ cup of chicken stock to the skillet. Stir well to combine all ingredients evenly.
- Combine sausage and simmer: Return the seared kielbasa to the skillet. Cover the pan and cook for another 5-6 minutes to meld the flavors and finish cooking the potatoes.
- Adjust moisture and seasoning: If the mixture seems dry, add more chicken broth up to ½ cup total. Taste and season with salt and pepper as needed before serving.
Notes
- Rinsing and draining the sauerkraut softens its sharp sourness to balance the dish better.
- Using high-quality smoked kielbasa (beef or pork) yields richer flavor than turkey sausage.
- Searing the sausage well is essential to render flavorful fat which enhances the sauerkraut and potatoes.
- If you prefer a more intense smoky flavor, try adding a small amount of smoked paprika or a dash of liquid smoke.
- This dish is perfect for weeknight dinners and pairs well with mustard or rye bread.
Nutrition
- Serving Size: 1/4 recipe (about 1 cup)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
