Kielbasa and Sauerkraut

• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound kielbasa, sliced
• 16 ounces sauerkraut, rinsed and drained
• 1 cup chicken broth
• 1 teaspoon caraway seeds
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat oil in a large skillet over medium heat.
2. 2 Add onion and cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for 1 minute.
4. 4 Add kielbasa slices and cook until browned.
5. 5 Stir in sauerkraut, chicken broth, caraway seeds, and smoked paprika.
6. 6 Bring to a simmer, reduce heat, and cook covered for 15 minutes.
7. 7 Season with salt and pepper to taste.
8. 8 Garnish with parsley before serving.

Nutrition

Tips

• For extra flavor, use homemade or high-quality store-bought sauerkraut.
• Pair with hearty rye bread or buttered potatoes for a complete meal.
• Feel free to add diced apples for a touch of sweetness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with mashed potatoes and a dollop of mustard.
• Pairs well with a crisp, cold lager.

FAQ