Kielbasa, Sauerkraut, and Potato
Sliced sausage and potatoes braised with sauerkraut and broth in a single pot — Eastern European weeknight food.
Heat oil in a large pot over medium-high heat. Add sausage slices and brown 3 minutes per side. Remove and set aside.
Add onion to the pot. Cook 5 minutes until softened and beginning to turn golden.
Add garlic and caraway seeds (if using). Cook 1 minute.
Add the potatoes, sauerkraut, broth, water, and brown sugar. Stir to combine.
Return the sausage to the pot. Season with black pepper — hold the salt until the end, as sauerkraut and sausage are both salty.
Bring to a boil, then reduce heat to a steady simmer. Cover and cook 25 minutes until potatoes are completely tender.
Taste and adjust salt. The broth should be tangy and savory. Serve with bread if budget allows.
Sauerkraut is $4.29 for a 796 mL jar at No Frills (No Name Wine Sauerkraut or Polka brand). The recipe uses about 500 mL, which is roughly 63% of the jar — price contribution calculated proportionally at $2.69.
- Russet potatoes from a 10 lb bag at $3.99 make potatoes cheap at $0.88/kg.
- The sodium count is high here because sauerkraut, sausage, and broth are all salty. Use water instead of broth if sodium is a concern.
Estimated values per serving.
This recipe is naturally gluten-free.
Naturally gluten-free. Verify sausage label — Pillers kolbassa does not list wheat but is not certified GF.