Sausage and Sauerkraut Skillet

Instructions

1. 1

   Brown the Sausage

   • In a large, heavy-bottomed skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat.
   • Add the sliced kielbasa in a single layer (work in batches if necessary to avoid crowding). Cook for 3-4 minutes per side, until well-browned and slightly crispy.
   • Using a slotted spoon, transfer the browned sausage to a plate and set aside.
2. 2

   Sauté Aromatics and Potatoes

   • Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet.
   • Add the sliced yellow onion and cook, stirring frequently, for 4-5 minutes until softened and translucent.
   • Add the baby potatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, allowing them to get some color on the edges.
3. 3

   Deglaze and Combine

   • Pour in the apple cider to deglaze the pan, scraping up any browned bits (fond) from the bottom with a wooden spoon. This adds a lot of flavor.
   • Stir in the drained sauerkraut, chopped apple, Dijon mustard, brown sugar, and caraway seeds.
   • Mix everything thoroughly to combine and bring the mixture to a gentle simmer.
4. 4

   Simmer Until Tender

   • Once simmering, reduce the heat to low, cover the skillet with a lid, and let it cook for 15-20 minutes.
   • The dish is ready for the next step when the potatoes are fork-tender.
5. 5

   Finish and Serve

   • Uncover the skillet and return the browned sausage to the pan.
   • Stir to combine and continue to cook, uncovered, for another 3-5 minutes to heat the sausage through and allow the sauce to thicken slightly.
   • Taste and season with salt and black pepper as needed. Be mindful that sausage and sauerkraut are already salty.
   • Garnish with fresh parsley and serve immediately.