Not too long ago we had what Rick refers to as “hot dog fantasy” night. We have hot dogs with all the fixings including chili and sauerkraut. As we discussed what to do with the leftovers, Rick mentioned a hot potato dish he’d had which included kraut. From that, Sauerkraut and Sausage Skillet was born.
Thinly sliced potatoes are fried with peppers and onions and then finished in some chicken broth. The potato starch helps make a creamy sauce which ties the whole dish together. The addition of the sauerkraut adds a sharp note which contrasts with the creamy potatoes and the salty sausage.
We had a half pound of kielbasa in the freezer, but other sausages would work just as well. I tried to save time by adding the kielbasa at the end, but in retrospect, I wish I’d browned the pieces and set them aside before cooking the rest of the dish. I just like the flavor better.
Cut the link in half the long way, then into half-moon slices not quite a 1/2 inch thick. Cut the potatoes in the same way, making quarter moon slices if the potatoes are really large.
We used about a half cup of sauerkraut. It can be tasted, but the flavor doesn’t take over. Feel free to add more if your family likes the flavor. When adding the sauerkraut, allow it to drain briefly, but it doesn’t have to be completely dry.
Caraway is a traditional flavoring for sauerkraut. We had the seeds on hand, so we used them. If you don’t have any, try substituting celery or fennel seed, or just leave it out. (Use less celery seed than called for in the recipe and add more later if needed).
Ingredients
- 4 fist sized potatoes about a pound or 3 - 4 cups when sliced
- 1 medium onion cut into petals (about a cup)
- 1 green pepper diced (about a cup)
- 1/2 cup sauerkraut
- 1/2 lb kielbasa sliced into half moons
- 3 - 4 tablespoons olive oil you may not need all of it
- 1 1/2 cups chicken broth
- 1 teaspoon caraway seed
- salt and pepper to taste
Instructions
- In your largest skillet or dutch oven, heat 2 tablespoons of olive oil over high heat.
- Add the peppers and onions and saute for a few minutes until they start to change color.
- Add the potatoes and stir to coat in the oil, add more if needed. Reduce the heat to medium and allow to cook for five minutes or so. Season with salt and pepper.
- Add the chicken broth. Cover and reduce the heat to low.
- Stir occasionally while the potatoes are cooking.
- When the potatoes are cooked (they will start to break when stirred), add the kielbasa, sauerkraut and the caraway seed and allow to heat through.
- Increase the heat if necessary to reduce the broth.
My son, an avowed sauerkraut hater, actually ate his portion…next time I’ll definitely add more kraut as I was trying to “tone it down” for his sake. The sauerkraut and sausage skillet re-heated nicely for lunch the next day, too.
This sounds amazing. My husband and I make a lot of sausage and sauerkraut but I never thought of cooking it this way! I will definitely have to give it a try! Thanks for sharing on Saturday Night Fever!
Love this (commented on reddit) – your photos are spot-on and this could not look any more alluring. Nicely done!
Thanks, Dan. I have a long way to go, but when I look at my photos from a year ago, I’m pleased over all. 🙂
This looks delicious! I pinned it as we regularly have these ingredients on hand. Can’t wait! (Thanks for sharing at Happiness is Homemade, we’d love to have you next week too 🙂 )
Thank you for your kind words and taking the time to leave a few comments. I hope you enjoy the recipes 🙂
This looks delicious. I’ve made a crockpot version, but this looks so simple. Thanks for sharing it on foodie friday.
Thanks Diane! Thanks for dropping by 🙂
I love kielbasa! It makes everything taste good! Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!
Thanks Tammy for pinning. I always enjoy linking up to your party 🙂
Simply beautiful post and recipe! Im really impress with the quality of post and recipe you have!
Great Job Lydia
Take Care
Hugs Maria
what a fabulous meal for cold blustery day…..!!! Pinning!! Happy Easter to you and yours…. 🙂
“hugs” Crystelle
Crystelle Boutique
I’m not normally a big sauerkraut fan, but I think I would like the addition of it to a skillet dish. Thanks for sharing on Foodie Friday
Tweeted this hearty recipe, looks like a man pleaser.
Thank you, Jeannie! Have a great week 🙂
Um? Where is the sauerkraut in this recipe ????
*face palm* I’ve updated the recipe. Thanks for the head’s up!