Ingredients with Measurements:
- 1 pound Kielbasa sausage, sliced into rounds
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound sauerkraut, drained and rinsed
- 1/2 cup chicken broth
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced Kielbasa sausage and cook until browned on both sides, about 5 minutes.
3. Remove the sausage from the skillet and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Cook until the onion is translucent, about 5 minutes.
5. Add the sauerkraut, chicken broth, caraway seeds, salt, and pepper to the skillet. Stir to combine.
6. Return the Kielbasa sausage to the skillet and stir to combine with the sauerkraut mixture.
7. Reduce the heat to medium-low and cover the skillet. Simmer for 20-25 minutes, or until the sauerkraut is tender and the flavors have melded together.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the sausage, medium-low heat for simmering the sauerkraut mixture.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 25g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- You can use any type of sausage in place of Kielbasa.
- Vegetable broth can be used in place of chicken broth for a vegetarian option.
- Fennel seeds can be used in place of caraway seeds.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Top with shredded cheese before serving.
- Add sliced apples to the skillet for a sweet and savory twist.
Tips and tricks:
- Make sure to drain and rinse the sauerkraut before adding it to the skillet to remove any excess salt.
- Use a wooden spoon or spatula to stir the sauerkraut mixture to prevent it from sticking to the skillet.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a shallow bowl or on a plate with a side of crusty bread.
Garnishes:
Garnish with chopped fresh parsley or green onions.
Pairings:
Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauerkraut mixture is too dry, add more chicken broth or water.
- If the sauerkraut mixture is too wet, remove the lid and simmer for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to cook the sausage to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sauerkraut and Kielbasa Skillet is a traditional Polish dish that has been enjoyed for generations.
Flavor profiles:
This dish is savory, tangy, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: German