Ah, Sausage, Sauerkraut, and Potatoes 🥔ðŸŒâ€”classic comfort food, hearty and tangy. This is a one-pan, rustic meal that’s perfect for fall or anytime you want something filling and flavorful.
Sausage, Sauerkraut, and Potatoes
Ingredients (serves 4):
- 1 lb (450 g) smoked sausage or kielbasa, sliced into 1-inch pieces
- 1–2 tbsp oil
- 1 medium onion, sliced
- 2–3 cloves garlic, minced
- 4 cups sauerkraut, drained and rinsed (optional: leave some juice for tang)
- 4 medium potatoes, diced (Yukon Gold or red potatoes work best)
- 1 tsp caraway seeds (optional, adds classic flavor)
- 1/2 cup chicken or vegetable broth
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the sausage
- Heat oil in a large skillet or Dutch oven over medium heat.
- Brown sausage slices on both sides (about 3–4 minutes). Remove and set aside.
- Sauté vegetables
- In the same pan, sauté onion until soft.
- Add garlic and cook 30 seconds.
- Add potatoes & sauerkraut
- Stir in diced potatoes and cook 5 minutes.
- Add sauerkraut, caraway seeds, and broth. Mix well.
- Simmer
- Cover and cook 15–20 minutes until potatoes are tender, stirring occasionally.
- If it looks dry, add a little more broth.
- Finish
- Return sausage to the pan and heat through.
- Taste and season with salt and pepper.
- Serve
- Garnish with chopped parsley.
- Serve hot with mustard or crusty bread.
🔥 Tips
- Smoked sausage gives best flavor; kielbasa or bratwurst works.
- Rinse sauerkraut lightly if you prefer milder tang.
- Add apple slices for a sweet-tangy twist.
- Can also cook in oven: assemble in a casserole dish and bake 35–40 minutes at 375°F (190°C).
I can also give a slow cooker version that makes the potatoes ultra-tender and lets the flavors meld beautifully.
Do you want that slow cooker version?
