Sauerkraut and Sausage Skillet
Sauerkraut and Sausage skillet cooks up quickly and only uses one dish. What more can you ask for in a quick meal? Oh, it tastes really good, too.
Servings: 4
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.