Ingredients:
- 1 lb (450 g) Polish sausage (kielbasa), sliced into rounds
- 3-4 medium potatoes, peeled and cubed
- 1 jar (16 oz) sauerkraut, drained and rinsed (optional for milder flavor)
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp olive oil or butter
- 1/2 cup chicken broth or water
- 1 tsp smoked paprika (optional)
- 1 tsp caraway seeds (optional, for authentic flavor)
- Salt and pepper to taste
- Fresh parsley, for garnish (optional)
Instructions:
- Prepare the Ingredients:
- Peel and cube the potatoes into bite-sized pieces.
- Rinse and drain the sauerkraut if you prefer a less tangy flavor.
- Cook the Sausage:
- Heat olive oil or butter in a large skillet or Dutch oven over medium heat.
- Add the sliced sausage and cook until browned, about 3-4 minutes. Remove and set aside.
- Sauté the Vegetables:
- In the same skillet, add the onions and garlic. Cook until softened and fragrant, about 2 minutes.
- Add the potatoes and cook for 5-7 minutes, stirring occasionally, until they start to brown slightly.
- Add Sauerkraut and Broth:
- Stir in the sauerkraut, smoked paprika, caraway seeds (if using), and chicken broth. Mix well.
- Combine and Simmer:
- Return the sausage to the skillet. Cover and reduce the heat to low.
- Simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender. Add more broth or water if needed.
- Season and Serve:
- Taste and adjust with salt and pepper. Garnish with fresh parsley if desired.
- Serve hot as a standalone meal or with crusty bread on the side.
This dish is perfect for a cozy family dinner or a taste of traditional Central European cuisine. Enjoy! 😊