This dinner comes together in thirty minutes and features sour sauerkraut mellowed by creamy, gold potatoes, and salty kielbasa.
INGREDIENTS
- 1 pound Yukon Gold potatoes
- 1 medium yellow onion
- 3 garlic cloves
- 1 pound Kielbasa
- 3 tablespoons salted butter
- ½ cup chicken broth
- 1 pound Sauerkraut, rinsed
Optional Ingredients
- Chopped parsley
DIRECTIONS
- Peel and dice the potatoes into large cubes. Place in a bowl of water.
- Slice the onion into half moon slices.
- Mince the garlic.
- Cut the kielbasa on a bias into equal-sized medallions.
- Brown the kielbasa slices in a cast iron pot or skillet on medium high heat.
- Flip the kielbasa to brown the other side.
- Remove the kielbasa from the skillet and add the butter.
- Saute the sliced onions,, potatoes, and garlic in the butter until the onions are softened, about 5 minutes
- Add in the chicken broth, kielbasa, and the sauerkraut. Cover and cook for 10-12 minutes or until the potatoes are fork tender.
- Add salt and pepper to taste. Top with parsley, if desired, and serve immediately.
