Polish Sausage Kraut Skillet
Description
For this Polish sausage kraut skillet recipe, sauerkraut and Polish sausages are simmered in a creamy, mild sour cream sauce scented with caraway seed.
Ingredients
•
2 tablespoons butter
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1 onion, sliced
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2 cloves garlic, minced
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2 potatoes, sliced
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1 cup water
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1 cup sliced carrots
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2 tablespoons beef bouillon granules
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1 teaspoon white sugar
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1/2 teaspoon caraway seeds
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1 (14 1/2 ounce) can sauerkraut, drained
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1 pound kielbasa sausage
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1 cup sour cream
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2 teaspoons all-purpose flour
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salt and black pepper to taste
Directions
1
Heat butter in a large skillet with a lid over medium heat until melted. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes, water, carrots, bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce heat to a simmer; cook until potatoes and carrots are tender, stirring occasionally, about 15 minutes.
2
Layer sauerkraut on top of vegetables; place sausages on top sauerkraut. Cover the skillet; cook until sausages are heated through, about 15 minutes.
3
Whisk sour cream and flour together in a bowl; stir into sauerkraut mixture. Bring to a simmer until sour cream thickened; season with salt and black pepper.