Sausage Sauerkraut Potato Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g sauerkraut, well drained
02 -
450 g Polish sausage, sliced
03 -
450 g potatoes, peeled and diced
04 -
1 onion, finely chopped
05 -
2 cloves garlic, minced
→ Seasonings
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
Caraway seeds, to taste
# Instructions:
01 -
Heat a large skillet over medium heat. Add the sliced Polish sausage and cook until well browned on all sides.
02 -
Add the chopped onion and minced garlic to the pan. Sauté for 3-4 minutes, stirring frequently, until the onion is translucent.
03 -
Incorporate the diced potatoes and well-drained sauerkraut into the skillet. Stir well to combine all ingredients evenly.
04 -
Season generously with salt, black pepper, and caraway seeds to taste. Cover with a tight-fitting lid, reduce heat to low, and simmer for 20 minutes, stirring occasionally, until the potatoes are tender.
05 -
Remove from heat and serve hot. Garnish with chopped parsley if desired.
# Notes:
01 -
Deglaze the pan with a splash of beer or dry white wine after browning the sausage for enhanced depth of flavor.
02 -
Drain sauerkraut thoroughly to prevent excess moisture.
03 -
Optional additions include sliced carrots, bell peppers, or a pinch of red pepper flakes for heat.
04 -
Pair with crusty bread or serve alongside a dollop of mustard.