Description
This Kielbasa and Sauerkraut recipe is a hearty and flavorful dish combining smoky kielbasa sausage, tangy sauerkraut, and tender Yukon Gold potatoes. Quickly seared sausage mingles with savory onions, garlic, and caraway seeds, simmered together with chicken stock to create a comforting, rustic meal perfect for an easy weeknight dinner.
Ingredients
Scale
Sausage and Vegetables
- 2 teaspoons olive oil
- 1 pound kielbasa sausage (do not use Italian sausage), cut into 2-inch chunks
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced ½ inch
Sauerkraut and Seasoning
- 1 pound sauerkraut (preferably from the refrigerated section, not canned), rinsed and drained
- 1 teaspoon caraway seed (optional)
- ¼ to ½ cup chicken stock (from rotisserie chicken or low sodium broth)
- Salt and pepper, to taste
Instructions
- Prepare the Kielbasa: Cut the kielbasa sausage into 2-inch chunks to allow even cooking and easy handling later in the dish.
- Rinse and Drain Sauerkraut: Place the sauerkraut in a large mesh strainer and rinse with cool water to soften its acidity. Set aside to drain thoroughly to prevent excess liquid in the skillet.
- Sear 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 until they develop a golden color and release some of their fat, enhancing the flavor.
- Sauté Onions, Garlic, and Potatoes: Remove the sausage and set aside. In the same skillet, add the diced onion, minced garlic, and diced potatoes. Cover with a lid and cook, stirring occasionally, for 8 to 10 minutes until the onions brown slightly and the potatoes become tender.
- Add Sauerkraut and Seasoning: Stir in the drained sauerkraut, caraway seed if using, and ¼ cup chicken stock. Mix well so the flavors combine.
- Combine and Simmer: Return the seared kielbasa to the skillet. Cover and cook for another 5 to 6 minutes to meld the flavors and finish cooking the ingredients.
- Adjust Consistency and Seasoning: If the skillet mixture seems dry, add the remaining chicken stock up to ½ cup total. Taste and season with salt and pepper as needed before serving.
Notes
- Rinsing and draining the sauerkraut softens its sourness, making the dish less acidic and more balanced in flavor.
- Using a good-quality smoked sausage like beef or pork kielbasa enhances the flavor due to rendered fat during searing, which enriches the overall dish.
- Though lower-fat turkey sausage can be used, it will not yield the same depth of flavor as traditional kielbasa.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
