Kielbasa and Sauerkraut

4.87 from 22 votes

Smoked kielbasa, sauerkraut, Yukon Gold potatoes and caraway in one skillet, on the table in 30 minutes. Rinsing the kraut first pulls out the harsh brine and leaves it tangy instead of sharp.

Course Main Course

Cuisine American, German, Polish

Keyword kielbasa, potatoes, sauerkraut

Dietary Restrictions Dairy-Free, Egg Free, Gluten-Free, keto, Low-Carb

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 442kcal

Author Lisa Lotts

Ingredients

2 teaspoons olive oil
1 pound kielbasa sausage do not use Italian sausage
½ large onion diced
1 clove garlic minced
1 pound sauerkraut we like the kind from the refrigerated section (not canned)
½ pound Yukon Gold Potatoes (or red skinned potatoes, ½–¾" dice)
1 teaspoon caraway seed optional
¼-½ cup chicken stock from rotisserie chicken or low sodium chicken broth
salt and pepper to taste

US Customary - Metric

Instructions

Cut 1 pound kielbasa sausage into 2-3" chunks.
Open 1 pound sauerkraut (we prefer the kind in the refrigerated section of the store) and pour it into a large mesh strainer. Rinse the kraut with cool water and set aside to drain well.
Heat a large non-stick skillet (preferred) over medium high heat and add 2 teaspoons olive oil. When the oil is hot, add the sausage chunks and sear them for about 5 minutes, until they begin to take on a golden color and give up some of their fat.
Transfer the sausage to another dish.
Add ½ large onion, 1 clove garlic and ½ pound Yukon Gold Potatoes to the same skillet and cook with the lid on the pan, stirring occasionally until the onions and potatoes start to brown and become tender, about 8-10 minutes.
Add the drained sauerkraut, 1 teaspoon caraway seeds (if using) and ¼ cup of chicken stock. Mix well.
Add the sausage back to the skillet, cover and cook for another 5-6 minutes
If the mixture is too dry, add additional chicken broth. Taste and adjust seasonings as needed.

Notes

Rinsing and draining the sauerkraut softens the sourness so it isn't too ascerbic.
Though you can use lower-fat turkey sausage, for the best flavor, use a good-quality smoked sausage (we like beef or pork). Searing the sausage well renders the natural fat, which mingles with the flavors of the sauerkraut and potatoes.

Nutrition