Sausage, Sauerkraut, and Potatoes

Sausage, Sauerkraut, and Potatoes is a simple yet hearty meal that brings comfort to any table. This dish combines smoky sausage, tangy sauerkraut, and tender potatoes into a delightful one-pan meal. It is perfect for colder days or for any time you crave a satisfying dish that is easy to prepare.

Why Make This Recipe

This recipe is worth making for several reasons. First, it brings together flavors that complement each other perfectly. The smoky sausage pairs wonderfully with the sour taste of sauerkraut, while the potatoes add a filling touch. Second, it is a one-pan meal, which means less cleanup. Lastly, it is budget-friendly and can feed a family easily, making it a great choice for weeknight dinners.

How to Make Sausage, Sauerkraut, and Potatoes

Ingredients

• 1 lb smoked sausage kielbasa or similar, sliced into 1/2-inch rounds
• 1 lb baby potatoes halved (or regular potatoes cut into chunks)
• 2 cups sauerkraut, drained lightly
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 1/2 cup chicken broth
• 1 tsp caraway seeds (optional but traditional)
• 1/2 tsp black pepper
• 1/2 tsp paprika
• Salt to taste
• 1 tbsp Dijon mustard (optional, for extra flavor)
• 1 tbsp chopped parsley (for garnish)

Directions

1. Place the potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes, until just fork-tender. Drain and set aside.
2. Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Add the sliced sausage and cook for 4-5 minutes, turning occasionally until browned. Transfer the sausage to a plate.
3. In the same skillet, add the remaining oil. Cook the onion for about 3-4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
4. Stir the sauerkraut into the pan with the onions. Add chicken broth, caraway seeds, paprika, and pepper. Let it simmer for 5 minutes so the flavors combine.
5. Return the sausage and potatoes to the skillet. Gently mix so everything is coated with the sauerkraut mixture.
6. Cover and cook for 10-12 minutes, stirring occasionally, until heated through and the flavors blend.
7. Stir in Dijon mustard if using. Taste and adjust salt if needed. Sprinkle with fresh parsley before serving.

How to Serve Sausage, Sauerkraut, and Potatoes

This dish is best served warm. You can plate it in bowls or on plates. It pairs well with crusty bread or a side salad for a complete meal. Enjoy this comforting dish with family and friends for a delicious and filling experience.

How to Store Sausage, Sauerkraut, and Potatoes

Store any leftovers in an airtight container in the refrigerator. It will keep well for 3-4 days. You can reheat it in the microwave or on a stove over low heat until warmed through.

Tips to Make Sausage, Sauerkraut, and Potatoes

• For added flavor, try using different types of sausages, like bratwurst or turkey sausage.
• If you like your dish spicier, add red pepper flakes.
• You can also customize the recipe with your favorite vegetables, like carrots or bell peppers.

Variation (If Any)

Feel free to substitute smoked sausage with chicken sausage or even vegetarian versions. You can also replace sauerkraut with coleslaw mix for a different crunch and flavor.

FAQs

1. Can I use fresh potatoes instead of baby potatoes?
Yes, you can cut regular potatoes into chunks to use in this recipe.

2. Is this dish good for meal prep?
Absolutely! It stores well in the fridge and reheats nicely.

3. Can I freeze this dish?
Yes, you can freeze it. Just make sure to store it in an airtight container, and it will last for about a month in the freezer.

Sausage, Sauerkraut, and Potatoes

A hearty one-pan meal that combines smoky sausage, tangy sauerkraut, and tender potatoes, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, german

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb smoked sausage kielbasa or similar, sliced into 1/2-inch rounds
• 1 lb baby potatoes halved (or regular potatoes cut into chunks)
• 2 cups sauerkraut, drained lightly
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil or butter
• 1/2 cup chicken broth
• 1 tsp caraway seeds (optional but traditional)
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 tbsp Dijon mustard (optional, for extra flavor)
• 1 tbsp chopped parsley (for garnish)

Method

 

Preparation

1. Place the potatoes in a pot of salted water. Bring to a boil and cook for 10-12 minutes, until just fork-tender. Drain and set aside.
2. Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Add the sliced sausage and cook for 4-5 minutes, turning occasionally until browned. Transfer the sausage to a plate.

Cooking

1. In the same skillet, add the remaining oil. Cook the onion for about 3-4 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Stir the sauerkraut into the pan with the onions. Add chicken broth, caraway seeds, paprika, and pepper. Let it simmer for 5 minutes so the flavors combine.
3. Return the sausage and potatoes to the skillet. Gently mix so everything is coated with the sauerkraut mixture.
4. Cover and cook for 10-12 minutes, stirring occasionally, until heated through and the flavors blend.
5. Stir in Dijon mustard if using. Taste and adjust salt if needed. Sprinkle with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat it in the microwave or on a stove over low heat until warmed through. For added flavor, try using different types of sausages or adding red pepper flakes.