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!
Nutrition
Notes
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.