This one-skillet kielbasa and sauerkraut is a heat, hearty meal excellent for busy evenings. After a fast simmer, the flavors mix into a comfortable dinner that’s prepared in beneath half-hour.
- Taste: Savory, smoky, and buttery with tangy sauerkraut and candy, caramelized onions.
- Talent Stage: Easy elements and easy steps get this simple dinner on the desk shortly with minimal clean-up.
- Time-Saving Tip: Purchase pre-sliced kielbasa and onions to make prep fast.
- Serving Options: Serve with a crusty baguette and a easy cucumber tomato salad, or with selfmade pierogies!
Easy Staples and Change-Ups
- Kielbasa: Select totally cooked kielbasa sausage for the quickest cook dinner time. Swap for any summer time sausage, Polish sausage, meatballs, bacon, or diced ham.
- Sauerkraut: Drain properly so it simmers as an alternative of steams. Exchange the sauerkraut with a bag of coleslaw combine in a pinch.
- Seasonings: Hen broth with a little bit oregano provides depth of taste to kielbasa and sauerkraut. For a basic taste, add a pinch of caraway seeds. When you prefer it a little bit sweeter, stir in a splash of apple juice or apple cider, or a small spoonful of brown sugar.
- Variations: Toss in a bag of frozen diced potatoes in Step 3 or some sliced apples for a conventional Polish taste. Bump up the diet by including some shredded zucchini or a bag of peas and carrots.
The best way to Make Kielbasa and Sauerkraut
- Brown sliced kielbasa in oil. Switch to a bowl.
- Cook dinner the onion in butter, and add the remaining elements (full recipe under), together with kielbasa.
- Simmer till heated by.
Leftovers That Final!
Preserve leftovers in an hermetic container within the fridge for as much as 4 days or freeze parts in zippered baggage for as much as a month. Reheat on the stovetop, in a crock pot, or in a casserole dish lined with aluminum foil within the oven.
Extra Cozy & Comforting Dishes
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Warmth oil in a big skillet over medium-high warmth. Add kielbasa and cook dinner till browned on either side, about 5 minutes. Switch to a bowl and put aside.
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Scale back the warmth to medium and to the identical pan, add butter and onions. Cook dinner, stirring often, till tender, about 5 minutes.
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Stir in sauerkraut, broth, oregano, and black pepper. Combine properly to mix. Add kielbasa.
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Cowl and simmer over medium-low warmth for 10 to fifteen minutes, stirring often, till heated by and flavors are blended.
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Serve heat with crusty bread or boiled potatoes.
* Add sliced apples or a splash of apple cider for a contact of sweetness.
Preserve leftovers in an hermetic container within the fridge for as much as 4 days.Â
Energy: 449 | Carbohydrates: 8g | Protein: 15g | Fats: 39g | Saturated Fats: 15g | Polyunsaturated Fats: 4g | Monounsaturated Fats: 18g | Trans Fats: 0.2g | Ldl cholesterol: 96mg | Sodium: 1487mg | Potassium: 384mg | Fiber: 3g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg
Vitamin info offered is an estimate and can range based mostly on cooking strategies and types of elements used.
Course Dinner, Primary Course
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