The kielbasa coins brown first for four to five minutes and come out, leaving fat and colour in the pan for the vegetables.
Potatoes, sauerkraut, broth, Dijon and caraway simmer covered for about twenty minutes, then the sausage returns to heat through to 165°F. The starch here is potato, not rice.
How to Make It
Sausage browned
Heat neutral oil in a deep skillet over medium-high heat. Brown the kielbasa coins for 4 to 5 minutes; transfer to a plate.
Vegetables and kraut
Add onion and potatoes to the skillet and cook 4 minutes. Stir in sauerkraut, chicken broth, Dijon mustard, caraway and black pepper.
Covered simmer
Cover and simmer 18 to 22 minutes, until the potatoes are fork-tender. Return the kielbasa and cook uncovered 3 to 5 minutes, until the sausage reaches 165°F and excess liquid reduces.
Finished
Finish with chopped parsley.
Brown, Braise, Return
One skillet, three phases.
Stage 1 of 3
Brown
Steps 1–1 of 4
Kielbasa coins browned 4 to 5 minutes, then set aside.
- Sausage brownedHeat neutral oil in a deep skillet over medium-high heat. Brown the kielbasa coins for 4 to 5 minutes; transfer to a plate.
Stage 2 of 3
Braise
Steps 2–3 of 4
Onion and potatoes, then sauerkraut, broth, Dijon and caraway, covered 18 to 22 minutes.
- Vegetables and krautAdd onion and potatoes to the skillet and cook 4 minutes. Stir in sauerkraut, chicken broth, Dijon mustard, caraway and black pepper.
- Covered simmerCover and simmer 18 to 22 minutes, until the potatoes are fork-tender. Return the kielbasa and cook uncovered 3 to 5 minutes, until the sausage reaches 165°F and excess liquid reduces.
Stage 3 of 3
Return
Steps 4–4 of 4
Sausage back in, uncovered, to 165°F, finished with parsley.
- FinishedFinish with chopped parsley.
Ingredient Notes
- Smoked kielbasa
- Fourteen ounces, fully cooked, sliced into half-inch coins.
- Sauerkraut
- One pound, drained but not rinsed, so it keeps its tang.
- Yukon Gold potatoes
- One and a half pounds in 3/4-inch cubes.
Success Tips
- Do not rinse the sauerkraut; draining is enough.
- Cut the potatoes evenly so they finish together.
- Check the sausage reaches 165°F before serving.
Why This Recipe Works
- Browning the sausage first builds the base flavour of the braise.
- The covered simmer cooks the potatoes in the sauerkraut liquid.
- Caraway and Dijon balance the sourness of the kraut.
- Uncovering at the end reduces the liquid so the dish is not soupy.
Serving Ideas
Spoon into shallow bowls with the parsley over the top and dark bread alongside.
Storage and Reheating
Refrigerate
Refrigerate leftovers within 2 hours and use within 4 days.
Frequently Asked Questions
Is there rice in this dish?
No, potatoes are the starch.
How hot should the sausage be?
165°F, since it is fully cooked and being reheated.
