Description
This hearty Kielbasa and Sauerkraut recipe features smoky kielbasa sausage seared to perfection and combined with tender potatoes and tangy sauerkraut. Rinsing the sauerkraut softens its sourness, creating a perfectly balanced dish that’s warm, comforting, and full of rich flavors. Ideal for a quick weeknight dinner or a satisfying meal anytime.
Ingredients
Scale
Sausage and Vegetables
- 2 teaspoons olive oil
- 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 into ½” pieces
Sauerkraut and Seasoning
- 1 pound sauerkraut (preferably refrigerated, not canned)
- 1 teaspoon caraway seeds (optional)
- ¼ to ½ cup chicken stock or low sodium chicken broth (preferably from rotisserie chicken)
- Salt and pepper, to taste
Instructions
- Prepare the Kielbasa: Cut the kielbasa into 2″ chunks to ensure even cooking and bite-sized pieces.
- Rinse the Sauerkraut: Place the sauerkraut in a large mesh strainer and rinse thoroughly with cool water to soften the sourness. Set aside to drain well.
- Sear the Sausage: Heat a large non-stick skillet over medium-high heat and add 2 teaspoons of olive oil. When hot, add the sausage chunks and sear for about 5 minutes, until golden and some fat is rendered. Remove sausage and set aside.
- Sauté Onions and Potatoes: In the same skillet, add diced onions, minced garlic, and diced potatoes. Cover with a lid and cook, stirring occasionally, for 8 to 10 minutes until onions become translucent and potatoes start to soften and brown.
- Add Sauerkraut and Spices: Add the drained sauerkraut, caraway seeds if using, and ¼ cup chicken stock to the skillet. Mix all ingredients thoroughly to combine.
- Return Sausage and Cook Through: Add the seared sausage back into the skillet with the sauerkraut mixture. Cover and cook for an additional 5 to 6 minutes to meld flavors and ensure everything is heated through.
- Adjust Moisture and Season: If the dish appears dry, add the remaining chicken broth to your desired consistency. Taste and season with salt and pepper as needed before serving.
Notes
- Rinsing and draining the sauerkraut softens its sour taste, preventing the dish from being overly acidic.
- For best flavor, use a good-quality smoked kielbasa sausage (beef or pork). Turkey sausage can be substituted for a lower-fat option but may result in less rich flavor.
- Searing the sausage helps render its fat, enhancing the overall flavor profile of the dish.
- Use a non-stick skillet for easier cooking and cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 800 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: 60 mg
