Sausage and Sauerkraut Skillet

1. 1
   prep · ~10 min

   Prep the ingredients.

   1.Slice the sausage into 1-inch rounds.

   2.Peel and dice potatoes into 1/2-inch cubes.

   3.Slice the onion into half-moons and mince the garlic.

   4.Peel and dice the apple.

   5.Drain the sauerkraut and rinse lightly if you prefer a milder tang.

   TIPKeep the potato cubes uniform in size so they cook evenly.
2. 2
   fry · ~7 min

   Brown the sausage.

   1.Heat 1 tablespoon oil in a large skillet over medium-high heat.

   2.Add sausage rounds in a single layer and sear 2-3 minutes per side until nicely browned.

   3.Transfer browned sausage to a plate and set aside.

   TIPA good sear on the sausage adds smoky depth to the whole dish.
3. 3
   fry · ~9 min

   Fry the potatoes.

   1.Add the remaining 1 tablespoon oil to the same skillet.

   2.Add diced potatoes and cook, stirring occasionally, for 8-10 minutes until golden and nearly tender.
4. 4
   saute · ~4 min

   Cook the aromatics.

   1.Push potatoes to one side of the skillet.

   2.Add onions and saute until translucent, about 3 minutes.

   3.Add garlic and caraway seeds, cooking until fragrant, about 30 seconds.

   TIPCaraway seeds are the flavor bridge between the sausage and sauerkraut — don't skip them.
5. 5
   simmer · ~11 min

   Combine and simmer.

   1.Add the drained sauerkraut and diced apple to the skillet, stirring to combine.

   2.Return the browned sausage and any accumulated juices to the pan.

   3.Pour in the water, season with salt and black pepper, and stir.

   4.Bring to a gentle simmer, then cover and cook 10-12 minutes until potatoes are fully tender.

   TIPSimmering with the lid on lets the sauerkraut mellow and the flavors meld.
6. 6
   serve · ~2 min

   Finish and serve hot.

   1.Remove the lid and let the skillet bubble for 1-2 minutes if there is excess liquid.

   2.Sprinkle with fresh chopped parsley.

   3.Serve directly from the skillet with crusty bread or mashed potatoes.

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