Description
A comforting, hearty one‑pan meal combining smoky Polish sausage, tangy sauerkraut, and tender potatoes—perfect for family dinners.
Ingredients
- 1 lb Polish sausage (kielbasa), sliced into 1‑inch pieces
- 1 lb baby potatoes, halved
- 1 (14‑oz) can sauerkraut, drained and lightly rinsed
- 1 medium onion, thinly sliced
- 2 tbsp olive oil
- 1 tsp caraway seeds (optional)
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 400 °F (200 °C).
- Toss potato halves with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet. Roast 20 minutes.
- While potatoes roast, heat remaining oil in a large oven‑safe skillet over medium heat. Add onion and cook until soft, about 5 minutes.
- Add sliced sausage; cook until browned, about 5 minutes more.
- Stir in drained sauerkraut and caraway seeds (if using), and heat through.
- Remove potatoes from the oven; add to the skillet, tossing gently to combine.
- Transfer skillet to the oven and bake 10–15 minutes until flavors meld and potatoes are tender.
- Remove from oven, garnish with chopped parsley, and serve warm.
Notes
- For milder flavor, rinse sauerkraut until liquid runs clear.
- Substitute sweet or smoked sausage if kielbasa isn’t available.
- Add sliced apple or a splash of apple juice during cooking for a touch of sweetness.
- To make it gluten‑free, ensure the sausage is certified gluten‑free.