Kielbasa, Sauerkraut, and Potato

Ingredients

• AmountIngredientEst. cost
• 375 g Pillers kolbassa sausage, sliced $6.50
• 600 g russet potatoes, cut into 2 cm cubes $0.26
• 500 mL sauerkraut, drained (from 796 mL jar) $2.69
• 1 medium yellow onion, sliced thin $1.23
• 2 cloves garlic, minced $0.16
• 500 mL chicken broth $0.83
• 250 mL water $0.00
• 1 tbsp vegetable oil $0.06
• 0.5 tsp caraway seeds (optional) $0.05
• 0.5 tsp black pepper $0.02
• 1 tsp brown sugar $0.04
• to taste salt $0.01
• Recipe total$11.85

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add sausage slices and brown 3 minutes per side. Remove and set aside.
2. 2 Add onion to the pot. Cook 5 minutes until softened and beginning to turn golden.
3. 3 Add garlic and caraway seeds (if using). Cook 1 minute.
4. 4 Add the potatoes, sauerkraut, broth, water, and brown sugar. Stir to combine.
5. 5 Return the sausage to the pot. Season with black pepper — hold the salt until the end, as sauerkraut and sausage are both salty.
6. 6 Bring to a boil, then reduce heat to a steady simmer. Cover and cook 25 minutes until potatoes are completely tender.
7. 7 Taste and adjust salt. The broth should be tangy and savory. Serve with bread if budget allows.

Nutrition per Serving

Estimated values per serving.