Kielbasa & Sauerkraut

Serves: 4–6
Prep: 10 min
Cook: 45–60 min

Ingredients

• 2 lb (900 g) smoked kielbasa or Polish sausage
• 2 lb (900 g) sauerkraut, drained
• 1 large onion, thinly sliced
• 2 tbsp butter or oil
• 1 cup chicken broth or beer
• 1 tbsp brown sugar (optional, balances the sauerkraut)
• 1 tsp caraway seeds (optional)
• 1 bay leaf
• ½ tsp black pepper
• Salt, only if needed
• 1 tbsp Dijon or whole-grain mustard, optional

Instructions

1. Brown the sausage: Cut kielbasa into large chunks. Heat butter/oil in a large Dutch oven or skillet and brown the sausage on all sides, about 5–7 minutes. Remove and set aside.
2. Cook the onions: Add the sliced onion to the same pan and cook for 5–8 minutes until soft and lightly golden.
3. Add sauerkraut: Stir in the drained sauerkraut, broth/beer, brown sugar, caraway seeds, bay leaf, and pepper.
4. Return the sausage: Nestle the kielbasa into the sauerkraut.
5. Simmer: Cover and cook over low heat for 35–45 minutes, stirring occasionally. Add a splash of broth if it gets dry.
6. Finish: Remove the bay leaf. Taste and adjust seasoning. Stir in mustard if desired.