Here’s a classic, hearty version of Sausage, Sauerkraut, and Potatoes—simple, rustic, and full of flavor.
Sausage, Sauerkraut & Potatoes
Servings: 4
Prep time: 10 min
Cook time: 30–40 min
Ingredients
- 1 lb (450 g) smoked sausage or kielbasa, sliced into 1-inch pieces
- 4 medium potatoes, diced (Yukon Gold or red potatoes)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 4 cups sauerkraut, drained (keep some juice for extra tang if desired)
- 1/2 cup chicken or vegetable broth
- 1 tsp caraway seeds (optional, traditional)
- 1–2 tbsp oil
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the sausage
- Heat oil in a large skillet or Dutch oven over medium heat.
- Cook sausage slices 3–4 minutes per side until browned. Remove and set aside.
- Cook the veggies
- In the same pan, sauté onion until soft, about 5 minutes.
- Add garlic and cook 30 seconds.
- Add potatoes and 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.
- Add more broth if it seems dry.
- Combine and finish
- Return sausage to the pan and heat through.
- Taste and season with salt and pepper.
- Serve
- Garnish with chopped parsley and serve hot.
- Optional: mustard or crusty bread on the side.
Tips
- Use smoked sausage or kielbasa for best flavor.
- Lightly rinse sauerkraut if you prefer milder tang.
- Add sliced apples for a sweet-tangy variation.
- Can be adapted for slow cooker—cook all ingredients 4–6 hours on low for tender potatoes.
If you want, I can give a slow cooker one-pot version that’s super hands-off and melts the flavors together beautifully.
Do you want that version?
