Sausage, Sauerkraut, and Potatoes

Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients

• 1½ pounds (680 g) smoked sausage or kielbasa, sliced into 1-inch pieces
• 1½ pounds (680 g) baby potatoes, halved
• 1 can or jar (24 oz/680 g) sauerkraut, drained (or leave some juice for a tangier flavor)
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon caraway seeds (optional)
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ cup (120 ml) chicken broth
• 1 tablespoon Dijon mustard (optional)
• 2 tablespoons chopped fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium-high heat. Brown the sausage for 4–5 minutes, then transfer it to a 9×13-inch baking dish.
3. In the same skillet, melt the butter and sauté the onion for 3–4 minutes. Add the garlic and cook for 30 seconds.
4. Add the potatoes, paprika, black pepper, thyme, and caraway seeds (if using). Toss to coat.
5. Stir the sauerkraut and Dijon mustard (if using) into the potato mixture.
6. Spread the mixture evenly over the sausage in the baking dish.
7. Pour the chicken broth around the edges of the dish.
8. Cover tightly with foil and bake for 35 minutes.
9. Remove the foil and bake for an additional 10–15 minutes, until the potatoes are tender and lightly browned.
10. Garnish with fresh parsley and serve warm.

Serving Suggestions

• Crusty rye bread
• Green beans or steamed cabbage
• Garden salad
• Applesauce
• Grainy mustard on the side

Tips

• Yukon Gold or red potatoes hold their shape well during baking.
• For a sweeter balance, stir in a sliced apple before baking.
• Use turkey or chicken sausage for a lighter version.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.