Sausage, Sauerkraut & Potatoes (One-Pan Comfort Dish)
Serves
4 people
Time
Prep: 15 minutes
Cook: 45–55 minutes
Ingredients
Main
1 lb (450 g) smoked sausage or kielbasa (pork or beef)
1 lb (450 g) potatoes (Yukon Gold or red potatoes work best)
2 cups sauerkraut (drained, lightly rinsed if very sour)
1 large onion, thinly sliced
Fats & Liquids
2 tbsp olive oil or butter
½ cup chicken broth or water
Seasonings
½ tsp black pepper
½ tsp paprika (smoked paprika is amazing here)
¼ tsp caraway seeds (optional but traditional)
Salt to taste (go light — sausage & sauerkraut are salty)
Optional Flavor Boosters
1 tsp Dijon mustard
1 tsp sugar or honey (balances the tang)
1 bay leaf
Instructions
1. Prep Everything
Slice sausage into thick coins (about 1 inch).
Cut potatoes into bite-size chunks (leave skins on).
Slice onions thin.
2. Brown the Sausage
Heat a large skillet or oven-safe pan over medium heat.
Add 1 tbsp oil.
Brown sausage pieces on all sides (5–7 minutes).
Remove sausage and set aside — leave the drippings in the pan.
👉 This step gives you that golden color and deep flavor you see in the photo.
3. Cook the Onions & Potatoes
Add remaining oil to the pan.
Toss in onions and cook until soft and lightly golden (5 minutes).
Add potatoes, stir to coat in the fat.
Season with pepper and paprika.
Cook 5–7 minutes, stirring occasionally.
4. Add Sauerkraut & Seasonings
Stir in sauerkraut, caraway seeds, bay leaf, mustard, and sugar (if using).
Pour in broth.
Nestle the sausage back into the pan.
5. Simmer Until Tender
Stovetop method (most common):
Cover and simmer on low heat for 25–30 minutes.
Stir gently once or twice.
Potatoes should be fork-tender and flavors fully melded.
OR Oven method (great for hands-off cooking):
Cover and bake at 375°F / 190°C for 35–40 minutes.
Remove lid for last 10 minutes if you want more browning.
6. Final Touch
Taste and adjust seasoning.
Remove bay leaf.
Optional: broil uncovered for 3–5 minutes for extra caramelization.
Serving Ideas
Serve straight from the pan (rustic vibes 🥘)
Add crusty bread or rye bread on the side
A spoon of mustard or sour cream on top is 🔥
Tips for Best Results
Too sour? Rinse sauerkraut more or add a bit more sugar.
Too dry? Splash in extra broth.
Extra flavor? A splash of apple cider or beer works beautifully
