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Creamy Sausage, Potato, and Sauerkraut Skillet

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This creamy sausage, potato, and sauerkraut skillet is a hearty and flavorful dish that combines savory sausage, tender potatoes, tangy sauerkraut, and a rich, creamy sauce. Perfect for a comforting weeknight dinner, this one-pan meal is simple to make and packed with delicious flavors!

Ingredients

Scale
  • 1 pound smoked sausage or kielbasa, sliced
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound baby potatoes, halved or quartered
  • 1 cup sauerkraut, drained and rinsed
  • ½ cup chicken broth
  • ½ cup heavy cream
  • 1 tablespoon Dijon or whole-grain mustard
  • 1 teaspoon caraway seeds (optional)
  • Salt and black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Brown the Sausage:

    • In a large skillet, heat olive oil over medium heat.
    • Add the sliced sausage and cook until browned on both sides (about 5 minutes). Remove and set aside.

  2. Sauté Onions and Garlic:

    • In the same skillet, add chopped onion and sauté until soft and translucent (3-4 minutes).
    • Add minced garlic and cook for an additional 1 minute until fragrant.

  3. Cook the Potatoes:

    • Add baby potatoes to the skillet and cook for 5-7 minutes, stirring occasionally, until they start to brown.

  4. Add Sauerkraut and Broth:

    • Stir in the sauerkraut, caraway seeds (if using), and return the sausage to the skillet.
    • Pour in the chicken broth and bring to a simmer.

  5. Simmer:

    • Reduce heat to medium-low. Cover and simmer for 15 minutes or until the potatoes are tender.

  6. Make It Creamy:

    • Stir in the heavy cream and mustard. Cook uncovered for another 5 minutes until the sauce slightly thickens.
    • Season with salt and pepper to taste.

  7. Serve:

    • Garnish with fresh parsley and serve hot. Enjoy with crusty bread or over egg noodles for a complete meal!

Notes

  • Potato Options: Baby potatoes work well, but Yukon Gold or red potatoes cut into chunks are also great.
  • Sauerkraut Tip: Rinse the sauerkraut for a milder flavor or leave as is for a stronger tang.
  • Make It Lighter: Use half-and-half instead of heavy cream for a lighter version.

 

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.

Find it online: https://ukfinda.com/creamy-sausage-potato-and-sauerkraut-skillet/