Skillet Kielbasa with Sauerkraut and Potatoes
A fast, comforting one-pan meal featuring smoky kielbasa, tangy sauerkraut, and crispy potatoes, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb kielbasa sausage, sliced into bite-sized rounds Choose high-quality kielbasa for the best flavor.
- 1.5 lbs Yukon gold or red potatoes, chopped into evenly-sized cubes Ensure potatoes are even-sized for uniform cooking.
- 1 cup sauerkraut, drained (reserve some juice) Use refrigerated sauerkraut for better texture.
- 1 medium onion, diced Caramelized onions add sweetness and depth.
- 2-3 cloves garlic, minced Adds aromatic lift to the dish.
- 2 tbsp olive oil or butter For sautéing the onion and garlic.
- 1 tsp caraway seeds (optional) Adds an additional layer of flavor.
- to taste salt and pepper Adjust to personal preference.
- 2 tbsp fresh parsley or chives, chopped For garnish.
Instructions
Preparation
- Slice the kielbasa into bite-sized rounds and chop the potatoes into evenly sized cubes. Drain the sauerkraut and reserve some of the liquid.
Sautéing
- Heat olive oil or butter in a large skillet over medium heat. Add the diced onion and cook until translucent and caramelized, about 5-7 minutes. Stir in the minced garlic and fry for another minute until fragrant.
Cooking Potatoes
- Add the cubed potatoes to the skillet, season with salt and pepper, and cook, stirring occasionally, until the potatoes brown and become tender inside, approximately 10 minutes.
Mixing Ingredients
- Stir in the sliced kielbasa and drained sauerkraut, mixing well. Cook for 5-7 minutes to heat through. If the pan is dry, add a splash of the reserved sauerkraut juice.
Finishing Touches
- Sprinkle in optional caraway seeds, adjust seasonings, and garnish with freshly chopped parsley or chives before serving.
Notes
Store the skillet mixture in an airtight container in the fridge for 3-4 days. Reheat gently to maintain texture. Add a splash of sauerkraut juice for moisture if needed.