Go Back
easy polish kielbasa sauerkraut recipe: Easy Skillet Dinner
Print Pin

easy polish kielbasa sauerkraut recipe: Easy Skillet Dinner

A simple Polish-inspired skillet meal of browned kielbasa, tender potatoes, sauerkraut, onion, apple, and whole-grain mustard. It is a cozy, family-friendly dinner with savory, tangy, and lightly sweet flavors.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 pound baby potatoes halved or quartered (454 g)
  • 1 tablespoon olive oil 15 mL
  • 14 ounces fully cooked Polish kielbasa sliced into 1/2-inch rounds (397 g)
  • 1 medium yellow onion thinly sliced (about 7 ounces/200 g)
  • 1 small tart apple such as Granny Smith, cored and thinly sliced (about 5 ounces/140 g)
  • 24 ounces sauerkraut drained well (680 g)
  • 1/2 cup low-sodium chicken broth or vegetable broth 120 mL
  • 1 tablespoon whole-grain or Dijon mustard 15 mL
  • 1 teaspoon brown sugar 4 g
  • 1/2 teaspoon caraway seeds optional (1 g)
  • 1/4 teaspoon freshly ground black pepper 0.5 g
  • 1 tablespoon chopped fresh parsley optional (4 g)

Instructions

  • Place the potatoes in a microwave-safe bowl with 2 tablespoons water (30 mL). Cover loosely and microwave on high until nearly tender, about 5 to 7 minutes. Drain any water and set aside. Alternatively, simmer the potatoes in water until nearly tender, then drain.
  • Heat the olive oil in a large, deep skillet over medium-high heat. Add the kielbasa in a single layer and cook until browned on both sides, about 4 to 5 minutes. Transfer the kielbasa to a plate.
  • Reduce the heat to medium. Add the onion to the skillet and cook, stirring often, until softened and lightly golden, about 5 minutes. Add the apple and cook for 2 minutes more.
  • Stir in the drained sauerkraut, broth, mustard, brown sugar, caraway seeds if using, and black pepper. Scrape up any browned bits from the bottom of the skillet.
  • Add the nearly tender potatoes and browned kielbasa. Stir gently to combine. Cover and cook over medium-low heat until the potatoes are tender and the mixture is hot throughout, about 8 to 10 minutes.
  • Taste before adding any salt, since kielbasa and sauerkraut can be salty. Sprinkle with parsley, if desired, and serve hot.