Name: Kielbasa and Sauerkraut
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Polish
Ingredients: 2 teaspoons olive oil; 1 pound kielbasa sausage (do not use Italian sausage); 1/2 large onion (diced); 1 clove garlic (minced); 1 pound sauerkraut (we like the kind from the refrigerated section (not canned)); 1/2 pound Yukon Gold Potatoes ((or red skinned potatoes, 1/2" dice)); 1 teaspoon caraway seed (optional); 1/4-1/2 cup chicken broth; salt and pepper to taste

Polish

Open the sauerkraut (we prefer the kind in the refrigerated section of the store) and pour 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 the 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.

Add the onion, garlic and 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, caraway seed (if using) and 1/4 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, you can add the additional chicken broth. Taste for seasonings and adjust as necessary.

Kielbasa and Sauerkraut

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