1 lb Polish sausage (kielbasa), sliced into rounds
1.5 lbs potatoes, peeled and diced
2 cups sauerkraut, drained
1 medium-sized onion, finely chopped
2 tbsp olive oil or butter
1 cup chicken or vegetable broth
Salt and pepper to taste
Fresh parsley (optional for garnish)
Instructions:
Slice the kielbasa into bite-sized pieces.
Dice the potatoes for even cooking.
Finely chop the onion to ensure it blends well with other ingredients.
In a large skillet or pot, warm the olive oil or butter on medium heat.
Add the finely chopped onions and sauté them until they turn translucent. This will be the foundation for your dish’s flavor.
Next, incorporate the sliced kielbasa and continue cooking until you notice it turning brown. The browning at the base of your skillet? That’s flavor-packed goodness!
Bring the diced potatoes into the mix.
Pour broth over the ingredients in the skillet. This not only facilitates the cooking of the potatoes but also ensures they soak up all the flavors.
As the potatoes are about halfway cooked, mix in the sauerkraut. Adding it at this stage will maintain its characteristic tang while allowing it to harmonize with the other flavors.
Reduce the heat and let your dish simmer gently. Once the potatoes are soft enough to be pierced with a fork and all ingredients have married their flavors, you’re good to go.
Season with salt and pepper according to your preference.
For an extra touch, serve it piping hot with a sprinkle of freshly chopped parsley on top.
Cooking Tips:
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