Ingredients:

  • 1.5 lbs Polish Sausage (Kielbasa), sliced into rounds
  • 1 lb Sauerkraut, rinsed and drained
  • 1.5 lbs Yukon Gold Potatoes, cleaned and cut into 1-inch cubes
  • 1 large Yellow Onion, thinly sliced into half-moons
  • 2 cloves Garlic, minced
  • 1 cup Low-Sodium Chicken Bone Broth
  • 1 tsp Caraway Seeds
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Apple Cider Vinegar
  • 0.25 tsp Freshly cracked black pepper

Instructions:

  1. Place sliced sausage into a cold large cast iron skillet or Dutch oven. Turn heat to medium-high. Cook until the edges are crispy and deep brown (rendering the fat). Remove sausage with a slotted spoon and set aside, leaving the oils in the pan.
  2. Add sliced onions and cubed Yukon Gold potatoes to the remaining sausage fat. Sauté for 8–10 minutes until the potatoes develop a golden exterior. Add the minced garlic and caraway seeds during the last 60 seconds of sautéing.
  3. Stir in the rinsed sauerkraut and pour in the chicken bone broth. Use a wooden spoon to scrape the bottom of the pan to release the caramelized bits (fond).
  4. Return the seared sausage to the pan along with smoked paprika and black pepper. Cover and simmer on medium-low for 15–20 minutes until potatoes are fork-tender.
  5. Stir in 1 tablespoon of apple cider vinegar to brighten the flavors before serving.