Sauerkraut and Sausage Skillet
Sliced smoked sausage braised with tangy sauerkraut, onions, and caraway seeds in a single skillet for a fast, deeply savory German-style supper.
Ingredients
- 1.5 lbs smoked kielbasa or bratwurst, sliced 1/2-in thick
- 2 tbsp vegetable oil
- 1 large yellow onion, thinly sliced
- 2 cloves garlic cloves, minced
- 2 cups sauerkraut (jarred or canned, drained), drained
- 1/2 cup low-sodium chicken broth
- 1 tsp caraway seeds
- 2 tsp Dijon mustard
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh parsley, chopped
Instructions
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1
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1.5 lbs smoked kielbasa or bratwurst, sliced 1/2-in thick, in a single layer and cook without stirring for 3 minutes until well browned. Flip and brown the other side for 2 minutes. Transfer to a plate. The sausage should reach an internal temperature of 160°F (71°C).
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2
Reduce heat to medium. Add 1 large thinly sliced yellow onion to the same skillet and cook, stirring occasionally, for 5 minutes until softened and beginning to caramelize.
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3
Add 2 cloves minced garlic cloves and 1 tsp caraway seeds and cook for 1 minute until fragrant.
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4
Add 2 cups drained sauerkraut (jarred or canned, drained), 1/2 cup low-sodium chicken broth, and 2 tsp Dijon mustard. Stir to combine and scrape up any browned bits from the bottom of the pan.
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5
Return sausage to the skillet. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 10 minutes, stirring occasionally, until the liquid is mostly absorbed and everything is heated through.
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6
Season with 1/2 tsp freshly ground black pepper. Serve hot garnished with 2 tbsp chopped fresh parsley.