Go Back

Kielbasa and Sauerkraut with Yukon Gold Potatoes

A simple and hearty homestead-style skillet meal made with browned Polish kielbasa, caramelized onions, tangy homemade sauerkraut, and buttery Yukon Gold potatoes. Rustic comfort food with rich flavor and simple ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Hungarian, Polish
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 1 lb Polish kielbasa Sliced Diagonal
  • 4 Yukon Gold potatoes sliced 1/4"-3/8"
  • 1/2 Medium Onion Sliced
  • 2 cups homemade sauerkraut
  • 1 tbsp butter Optional
  • 1 tbsp Olive oil Optional
  • Salt & Pepper to Taste

Method
 

  1. Boil the Yukon Gold potatoes in salted water until fork tender, then drain and set aside.
  2. In a large pan over medium heat, melt the butter or olive oil.
  3. Add the Polish kielbasa and brown on both sides.
  4. While the sausage is browning, add the onion and cook until softened.
  5. Stir in the homemade sauerkraut, deglaze the bottom of the pan and pull up the browned flavor from the sausage and onions.
  6. Add the boiled potatoes and gently stir everything together until heated through and lightly coated in the sauerkraut and pan flavors.
  7. Serve warm.

Notes

  • Homemade sauerkraut gives the best flavor, but if you do not have homemade, Silver Floss bagged sauerkraut works very well. Boar’s Head also makes an excellent sauerkraut.
  • Shredded cabbage can be added for extra texture and volume, though you may need to add a little more salt to the recipe.
  • For a spicier version, add cayenne pepper, either whole dried cayenne or powdered.
  • Tomatoes pair surprisingly well with this dish. A very small amount of ketchup or sriracha can also add balance and depth without overpowering the sauerkraut flavor.
  • Yukon Gold potatoes provide an amazing buttery texture and hold up especially well in the skillet and absorb the flavor from the sausage and sauerkraut beautifully.
  • Leftovers reheat very well the next day.