The combination of smoky sausage, tangy sauerkraut, and tender potatoes makes this dish a comforting and flavorful meal. The sauerkraut adds a bright acidity that cuts through the richness of the sausage, while the potatoes soak up all the flavors as they cook. The touch of paprika gives the dish a warm, earthy depth, and the caraway seeds provide a subtle aromatic boost. Every bite is a perfect balance of savory, tangy, and hearty goodness that will leave you wanting more.
Ingredients:
- 1 lb smoked sausage (kielbasa or bratwurst), sliced
- 1 lb baby potatoes, halved (or quartered if larger)
- 1 can (14 oz) sauerkraut, drained and rinsed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp caraway seeds (optional)
- 1 tsp paprika
- 1 cup chicken broth (or water)
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions:
- Prepare the Ingredients: Begin by slicing the sausage into ½-inch thick rounds. Halve or quarter the baby potatoes, depending on their size. Drain and rinse the sauerkraut to remove some of its brine for a more balanced flavor.
- Sauté the Sausage: In a large skillet or Dutch oven, heat the olive oil or butter over medium heat. Add the sliced sausage and cook until browned on both sides, about 5-7 minutes. Remove the sausage from the pan and set aside.
- Cook the Onion and Garlic: In the same pan, add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
- Add the Potatoes and Seasoning: Stir in the halved potatoes, paprika, and caraway seeds (if using). Cook for about 5 minutes, letting the potatoes get a slight sear. Season with salt and pepper.
- Combine with Sauerkraut: Add the rinsed sauerkraut to the pan, mixing it into the potatoes and onions. Pour in the chicken broth, which will help steam the potatoes and infuse them with flavor.
- Simmer and Cook: Return the browned sausage to the pan, stirring everything together. Cover the pan, reduce the heat to low, and let it simmer for 20-25 minutes, or until the potatoes are tender and cooked through. Stir occasionally and check if more liquid is needed; you can add a little more broth or water if the pan becomes too dry.
- Finish and Serve: Once the potatoes are tender and the flavors are well combined, remove from heat. Garnish with freshly chopped parsley and serve hot.
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Serving Suggestions:
- Serve with mustard on the side for an extra tangy kick.
- Pair with a simple green salad or a slice of crusty bread to round out the meal.
- For a more German-style experience, enjoy this dish with a cold beer!
This Sausage, Sauerkraut, and Potatoes recipe is a simple yet deeply flavorful meal that’s easy to make and sure to satisfy.
