Ingredients:

  • 1 lb Smoked Kielbasa or Polish Sausage, sliced into rounds
  • 1 lb Yukon Gold potatoes, diced into ½-inch cubes
  • 2 tbsp Unsalted butter
  • 1 large Yellow onion, thinly sliced
  • 2 cups Sauerkraut, drained and lightly squeezed
  • 3 cloves Garlic, minced
  • 1 tbsp Brown sugar
  • 1 tbsp Dijon mustard
  • ½ tsp Caraway seeds
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add sliced sausage and fry for 5–7 minutes, turning occasionally, until edges are a deep mahogany brown.
  2. Remove sausage with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.
  3. Add 2 tbsp butter to the pan if needed. Add diced potatoes in a single layer and let sit undisturbed for 3–4 minutes to develop a golden-brown crust.
  4. Stir in sliced onions and cook for 5 minutes until onions are translucent and potatoes are nearly tender.
  5. Stir in minced garlic and cook for 60 seconds until fragrant.
  6. Return the browned sausage to the pan.
  7. Stir in the drained sauerkraut, brown sugar, Dijon mustard, and caraway seeds.
  8. Reduce heat to medium-low and cook for 5–8 minutes, stirring occasionally, until the sauerkraut is heated through and flavors have melded into a glaze.
  9. Season with salt and pepper to taste.