Polish Sausage Kraut Skillet

Polish Sausage Kraut Skillet

49
Amy P. 12

"This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty."

Ingredients 1 h {{adjustedServings}} servings 447 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1640 mg
  • 66%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.
  2. Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes.
  3. Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.
Tips & Tricks
Classic Smoked Sausage & Peppers

Enjoy the bold, delicious flavors of smoked sausage and peppers.

Italian “Sausage” Baby Back Ribs

These baby back ribs are rubbed with Italian sausage seasonings.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 49

  1. 59 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LordGary
11/9/2009

This was really good. I drained the water off the kraut. Left out the sour cream and flour. It was perfect without it.

LisaW
2/22/2010

Wow. This was a surprise hit. I had some kielbasa in the freezer and a can of sauerkraut, so I was looking for a way to jazz it up. In order to speed up cooking, I put everything other than the sour cream and flour in the skillet from the beginning with the potatoes and carrots sliced thin. I also used dried minced onion and garlic powder. I brought it to a boil and simmered it all for about 20 minutes until the potatoes and carrots were tender and the meat thermometer read 170+. Then I added the sour cream and flour. As I noticed all that delicious creamy sauce, I quickly decided to cook some egg noodles to serve this over. Yum! My 6-year-old son proclaimed it his favorite food. What a shocker!

Grace
9/30/2009

Try without sour cream. Drain suerkraut well. Joe loved just the way it was.