Ingredients:

  • 1 lb Polish Kielbasa or smoked sausage, sliced into 1-inch rounds
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 1 large Yellow onion, thinly sliced
  • 2 cloves Garlic, smashed and minced
  • 2 lbs Sauerkraut, drained and rinsed
  • 1 cup Chicken bone broth or unfiltered apple cider
  • 1 tsp Caraway seeds
  • 1/2 tsp Cracked black pepper
  • 1 tbsp Unsalted butter or duck fat

Instructions:

  1. Heat a large skillet or Dutch oven over medium-high heat with the butter. Add the sliced sausage in a single layer and sear for 3-4 minutes per side until mahogany-colored and crispy. Remove the sausage and set aside, leaving the rendered fat in the pan.
  2. Lower the heat to medium. Add the sliced onions to the rendered fat and sauté until translucent, about 5 minutes. Stir in the garlic and caraway seeds, cooking for 60 seconds until fragrant.
  3. Pour in the chicken bone broth or apple cider. Use a wooden spoon to scrape the bottom of the pan to release the flavorful browned bits (fond).
  4. Add the drained and rinsed sauerkraut to the pan, stirring to combine with the onions. Smooth the kraut into an even layer.
  5. Nestle the potato chunks on top of the sauerkraut layer rather than mixing them in. Season with black pepper. Cover the pot with a tight-fitting lid and simmer for 20-25 minutes, or until the potatoes are fork-tender and cooked via the ambient steam.
  6. Once potatoes are tender, return the browned sausage to the pot to warm through. Serve hot.