Sausage, Sauerkraut, and Potatoes

Here’s a hearty, comforting recipe for Sausage, Sauerkraut, and Potatoes—simple, flavorful, and perfect as a one-pan meal.

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Sausage, Sauerkraut, and Potatoes

Ingredients

• 1½–2 lb smoked sausage or kielbasa, sliced

• 1½ lb potatoes, peeled or scrubbed and chunked

• 1 medium onion, sliced

• 2 tbsp oil or butter

• 1½–2 cups sauerkraut, drained (rinse lightly if very sour)

• ½ cup broth, beer, or water

Seasonings (optional but traditional)

• 1 tsp caraway seeds

• ½ tsp black pepper

• ½ tsp paprika

• 1 bay leaf

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Instructions

1. Brown the sausage

   • Heat oil in a large skillet or Dutch oven over medium heat.

   • Brown sausage slices on both sides.

   • Remove and set aside.

2. Cook potatoes & onion

   • In the same pan, add potatoes and onion.

   • Cook 8–10 minutes, stirring occasionally, until lightly golden.

3. Add sauerkraut

   • Stir in sauerkraut, seasonings, and bay leaf.

4. Simmer

   • Add broth or beer.

   • Return sausage to the pan.

   • Cover and simmer on low 20–25 minutes, until potatoes are tender.

5. Finish

   • Uncover for the last 5 minutes to reduce liquid.

   • Taste and adjust seasoning.

6. Serve

   • Serve hot with mustard, rye bread, or a dollop of sour cream.

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Variations

• Oven-baked: Transfer to a covered baking dish and bake at 375°F (190°C) for 45 minutes.

• German-style: Add apple slices and a pinch of sugar.

• Hungarian-style: Use Hungarian paprika and extra onion.

If you’d like, I can:

• Make it extra crispy

• Adapt it to a slow cooker

• Share a one-sheet-pan version