Ingredients
- 1 lb Polish sausage (kielbasa), sliced into 1-inch pieces
- 3–4 medium potatoes, peeled and diced
- 1 can (14 oz) sauerkraut, drained (or more if you love it tangy!)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 tsp caraway seeds (optional, but traditional)
- Salt & black pepper, to taste
- Fresh parsley, for garnish (optional)
Instructions
- Heat it up: In a large skillet or Dutch oven, heat olive oil or butter over medium heat.
- Sauté goodness: Add the chopped onion and cook until translucent, about 3–4 minutes. Add garlic and cook another minute.
- Brown the sausage: Toss in the sliced Polish sausage and let it brown slightly, about 5–7 minutes.
- Potato time: Add the diced potatoes to the pan, stir to coat, and cook for about 10 minutes, stirring occasionally.
- Add the kraut: Stir in the drained sauerkraut and caraway seeds. Season with salt and pepper to taste.
- Let it simmer: Cover and cook over low heat for another 20–25 minutes, or until the potatoes are tender.
- Serve it hot: Garnish with fresh parsley if you like, and dig in while it’s hot and hearty!
Would you like a slow cooker version or one with a little twist like apple slices or beer-braised sausage?