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Prepare the Potatoes:
In a large skillet or Dutch oven, bring salted water to a boil. Add potato chunks and cook until just tender, about 8-10 minutes. Drain and set aside.
Cook the Kielbasa:
In the same skillet, heat a little oil over medium heat. Add sliced kielbasa and cook until browned on both sides, about 5 minutes. Remove and set aside.
Sauté Onions and Sauerkraut:
Add sliced onion to the skillet and sauté until soft and translucent, about 5 minutes. Stir in the sauerkraut and cook for another 5 minutes.
Combine Ingredients:
Return the kielbasa and potatoes to the skillet. Sprinkle in caraway seeds and brown sugar if using. Pour in chicken broth and stir well to combine.
Simmer:
Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld. Season with salt and pepper to taste.
Serve:
Serve hot straight from the skillet, pairing with mustard or crusty bread if desired.
Serving and Storage Tips:
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