Kielbasa Potato Skillet
A hearty kielbasa potato skillet from Sweet Pea's Kitchen made with sauerkraut, tender potatoes, and savory spices. Easy to prep, comforting, and perfect for busy nights.
Ingredients
- 1 lb. Polish Kielbasa sliced into ½-inch rounds
- 1 can Sauerkraut, rinsed and drained 14 oz, (rinsing helps control the salt and acidity)
- 4-5 Medium Yukon Gold Potatoes cubed (skins left on for a rustic texture)
- 1 Granny Smith Apple peeled and sliced (adds a subtle sweetness to balance the kraut)
- 1 Large Yellow Onion sliced
- 1 cup Apple Cider or unfiltered Apple Juice replaces water for a deeper flavor
- 1 tsp Caraway Seeds a classic pairing for sauerkraut that aids digestion
- ½ tsp Dried Thyme
- ¼ tsp Black Pepper
Instructions
- For maximum flavor, brown the kielbasa rounds in a skillet for 2–3 minutes per side before adding them to the crockpot. This develops a "snap" on the casing and a deep smoky flavor.
- Place the cubed potatoes and sliced onions at the bottom of the slow cooker. These ingredients require the most heat to break down.
- Mix the rinsed sauerkraut with the sliced apples and caraway seeds in a separate bowl. Spread this mixture over the potatoes.
- Layer the seared kielbasa on top of the sauerkraut. As it slow-cooks, the smoky drippings will season the cabbage and fruit below.
- Whisk the dried thyme and pepper into the apple cider. Pour it over the contents of the pot. The cider will reduce into a savory-sweet glaze rather than a thin watery broth.
- Cover and cook on Low for 7–8 hours or High for 4 hours. You’ll know it’s ready when the potatoes are buttery-soft and the kraut has taken on a mellow, golden hue.
Tried this recipe?Let us know how it was!