This one-pot hearty rustic Sausage, Potato and Sauerkraut recipe is so flavourful with the mildly spicy kolbasz, applewood smoked bacon, crispy potatoes with tangy probiotic sauerkraut is packed with flavour. It is so satisfying and so delicious your family will be going for seconds!
This meal takes me back to my childhood years. I remember when my Mom and Dad finished making their own homemade sausage, Mom would make this meal with her homemade sauerkraut, our very own homegrown potatoes and Dad’s smoked bacon. WOW! It was exceptional!! We kids loved this meal for it’s smoky garlic flavours and crispy potatoes. We actually didn’t mind eating Mom’s sauerkraut and let’s be honest what kid likes sauerkraut.
INGREDIENTS
- Extra virgin olive oil: recommend a good quality for this recipe
- Sausage: I used Hungarian kolbasz made by a local butcher, the flavours are so similar to my Dad’s sausage
- Onion: gives it a pungent flavour, but then once cooked it adds sweetness
- Bacon: adds depth of smoky flavour
- Potatoes: I like to use Yukon gold potatoes, they get nice and crispy
- Chicken broth: or water can be use but the chicken broth adds flavour
- Sauerkraut: I like to purchase a Germany sauerkraut, one that has low sodium
- Seasonings: fine sea salt and pepper
- Garnishing: parsley and scallions
PREP YOUR INGREDIENTS
- Rinse the sauerkraut well in a colander and allow it release any of the liquid. Some sauerkraut is high in sodium, so I would recommend to check the label before buying it.
- Slice the onion, bacon and dice the potatoes. I like to buy organic potatoes, that way I can leave the skins on.
- Cut the sausage in one-inch slices and if you buy it from a butcher, I recommend cutting while it’s cold, to prevent the filling from falling out while cutting.
INSTRUCTIONS
Rinse sauerkraut in a colander and set aside to drain.
In a large skillet, over medium-high heat, add 1 tablespoon of olive oil, once hot add the sliced sausage. Sear for 3-4 minutes on each side until they become golden and released some fat. Transfer sausage to a plate.
Then add onions and the sliced bacon to the skillet. Cook for 3-4 minutes, once the bacon becomes crispy and onions start to become golden and caramelized. Add the potatoes and the additional olive oil if needed. Cook the potatoes as they become golden and crispy about 8-10 minutes with the lid on, stirring occasionally.
Add 1/4 cup of the chicken broth, sauerkraut, salt and pepper to the skillet and mix well. Then add the cooked sausage to the skillet, cover with lid and cook for another 5 minutes. Add some chicken broth if the mixture is too dry.
Once all of the ingredients are added back into the skillet, stir it well so the sauerkraut is well coated with the sausage and bacon drippings. For this dish, I like to keep it simple with the garnishes, the parsley is refreshing and the scallions adds a pungent flavour which really compliments this dish!
WHY YOU WILL LOVE THIS DISH….
- It is loaded with flavours we often crave….bacon and sausage. These flavours are dominant in the sauerkraut and potatoes as well.
- An easy recipe, made in one pot and most often these ingredients we have at home.
- It has texture, another element to a good recipe. Crispy potatoes, bacon and sausage with sweet caramelized onions and the crunchy scallions.
STORE AND REHEATING
Store this recipe in an airtight container in the refrigerator for up to 3-4 days. You can freeze this dish in a container with a lid suitable for the freezer. One point I will make is potatoes texture will change slightly once frozen. Since the Yukon gold is a waxy potato, they will do better than Russet potatoes.
Reheat this dish in a skillet on the stove on a medium to low heat. If you have chicken broth on hand or water will do, then add a little at a time and stir. If it is still dry, add a little more.
This recipe is known throughout Eastern European, more specifically Germany. Although, many countries surrounding Germany, have adapted their own recipe and in this case, this is similar to what my Mother would make for our family.
SOME POPULAR HUNGARIAN RECIPES YOU WILL LOVE
- Hungarian Layered Smoked Sausage and Potato Casserole
- One Pan Cabbage, Potato and Kolbasz Recipe
- One-Pot Hungarian Kolbasz Stew with Peppers, Tomatoes and Potatoes
- One-Pan Light Creamy Chicken Paprikash with Potatoes
I hope your love this one-pot sausage, potato and sauerkraut recipe. If you make this recipe, be sure to leave a comment and rating. I would love to hear your feedback and I know my readers would too. Thank you in advance. 🙂
One-Pan Sausage, Potato and Sauerkraut Recipe
Ingredients
Equipment
Method
- In a large skillet, over medium-high heat, add 1 tablespoon of olive oil, once hot add the sliced sausage. Sear for 3-4 minutes on each side until they become golden and released some fat. Transfer sausage to a plate.
- Rinse sauerkraut in a colander and set aside to drain.
- Then add onions and the sliced bacon. Cook for 3-4 minutes, once the bacon becomes crispy and onions start to become golden and caramelized. Add the potatoes and the additional olive oil if needed. Cook the potatoes as they become golden and crispy about 8-10 minutes with the lid on, stirring occasionally.
- Add 1/4 cup of the chicken broth, sauerkraut, salt and pepper to the skillet and mix well. Then add the cooked sausage to the skillet, cover with lid and cook for another 5 minutes. Add some chicken broth if the mixture is too dry.
- Serve hot and garnish with parsley and scallions. Enjoy with crusty bread!