Kielbasa and Sauerkraut

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 teaspoons olive oil

1 pound kielbasa sausage (do not use Italian sausage)

½ large onion (diced)

1 clove garlic (minced)

1 pound sauerkraut (we like the kind from the refrigerated section (not canned)

½ pound Yukon Gold Potatoes (or red skinned potatoes, 1/2" dice)

1 teaspoon caraway seed (optional)

¼-½ cup chicken stock from rotisserie chicken (or low sodium chicken broth)

salt and pepper to taste

Directions

Cut 1 pound kielbasa sausage into 2" chunks.

Open 1 pound sauerkraut (we prefer the kind in the refrigerated section of the store) and pour into a large mesh strainer. Rinse the kraut with cool water and set aside to drain well.

Heat a large non-stick skillet (preferred) over medium high heat and add 2 teaspoons olive oil. When the oil is hot add the sausage chunks and sear them for about 5 minutes, until they begin to take on a golden color and give up some of their fat.

Transfer the sausage to another dish.

Add ½ large onion, 1 clove garlic and ½ pound Yukon Gold Potatoes to the same skillet and cook with the lid on the pan, stirring occasionally until the onions and potatoes start to brown and become tender, about 8-10 minutes.

Add the drained sauerkraut, 1 teaspoon caraway seed seed (if using) and ¼ cup of chicken stock. Mix well.

Add the sausage back to the skillet, cover and cook for another 5-6 minutes

If the mixture is too dry, you can add the additional chicken broth. Taste for seasonings and adjust as necessary.

Nutrition

• Calories: 442 kcal
• Total Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 21 g
• Cholesterol: 80 mg
• Sodium: 1052 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 18 g