Description
Kielbasa and Sauerkraut is a comforting and flavorful skillet dish featuring savory seared kielbasa, tangy sauerkraut, tender diced potatoes, and aromatic caraway seeds. This hearty meal comes together quickly using simple ingredients and offers a perfect balance of smoky, sour, and savory flavors for a satisfying dinner.
Ingredients
Scale
Main Ingredients
- 2 teaspoons olive oil
- 1 pound kielbasa sausage, cut into 2-inch chunks (do not use Italian sausage)
- ½ large onion, diced
- 1 clove garlic, minced
- 1 pound sauerkraut (preferably refrigerated, not canned)
- ½ pound Yukon Gold potatoes or red-skinned potatoes, diced into ½ inch pieces
- 1 teaspoon caraway seeds (optional)
- ¼ to ½ cup chicken stock or low sodium chicken broth
- Salt and pepper to taste
Instructions
- Prepare the Kielbasa: Cut the kielbasa sausage into 2-inch chunks. This sizing allows for even cooking and ensures each bite has a satisfying piece of sausage.
- Rinse Sauerkraut: Place the sauerkraut into a large mesh strainer and rinse with cool water to soften its sourness. Allow it to drain thoroughly to avoid excess moisture in the dish.
- Sear the Sausage: Heat a large non-stick skillet over medium-high heat and add olive oil. Once hot, add the sausage chunks and sear for about 5 minutes until they turn golden brown and release some of their fat, imparting flavor to the pan.
- Sauté Onions, Garlic, and Potatoes: Transfer the sausage to a separate dish. In the same skillet, add diced onion, minced garlic, and diced potatoes. Cover the pan with a lid and cook, stirring occasionally, for 8-10 minutes until onions soften, start to brown, and potatoes become tender.
- Add Sauerkraut and Seasoning: Add the drained sauerkraut, caraway seeds (if using), and ¼ cup chicken stock to the skillet. Stir well to combine all ingredients and flavors.
- Combine Ingredients and Simmer: Return the sausage to the skillet, cover, and cook for another 5-6 minutes, allowing the flavors to meld and the dish to heat through. Add additional chicken stock if the mixture seems dry.
- Final Seasoning: Taste and adjust salt and pepper as needed before serving to ensure balanced flavors.
Notes
- Rinsing and draining the sauerkraut softens its sourness, making the dish more balanced and palatable.
- For best flavor, use a high-quality smoked sausage such as pork or beef. While lower-fat turkey sausage can be substituted, the rendered fat from searing adds richness and depth to the dish.
- Using a non-stick skillet helps prevent sticking and allows for easy searing and sautéing.
- Caraway seeds are optional but add a traditional aromatic note to complement the sauerkraut.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
