German Kielbasa and Potatoes
Dive into the comforting flavors of rustic European cuisine with this German Kielbasa and Potatoes skillet recipe. This hearty one-pan dish combines smoky, savory kielbasa sausage with tender, golden-brown russet potatoes, caramelized onions, and a fragrant blend of garlic, paprika, and herbs. A splash of chicken broth adds depth while keeping the potatoes irresistibly moist. Perfectly balanced and easy to prepare in just 45 minutes, this family-friendly comfort food is ideal for busy weeknights or casual gatherings. Garnished with fresh parsley for a final touch of brightness, it’s a warm, filling meal that will transport your taste buds straight to the heart of Germany.
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Recipe Information
Ingredients
- 1 pound Kielbasa sausage
- 4 medium (about 2 pounds) Russet potatoes
- 1 large Yellow onion
- 3 pieces Garlic cloves
- 2 tablespoons Olive oil
- 1 cup Chicken broth
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Place them in a bowl of cold water to prevent browning while prepping other ingredients.
Slice the kielbasa sausage into 1/2-inch thick rounds and set aside.
Peel and thinly slice the yellow onion. Mince the garlic cloves.
Heat a large skillet or sauté pan over medium heat. Add 1 tablespoon of olive oil.
Add the sliced kielbasa to the pan and brown on both sides, about 4–5 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Drain the potatoes and add them to the pan. Cook for 5 minutes, stirring occasionally, until they begin to brown.
Stir in the sliced onion and continue to cook for another 5 minutes, allowing the onion to soften and caramelize slightly.
Add the minced garlic, salt, black pepper, and paprika to the pan. Stir well to coat the potatoes and onions evenly in the spices.
Pour in the chicken broth, cover the pan with a lid, and reduce the heat to medium-low. Simmer for 10 minutes, or until the potatoes are fork-tender.
Return the browned kielbasa to the pan and stir to combine. Cook for another 3–5 minutes to heat the sausage through.
Sprinkle the chopped fresh parsley over the dish as a garnish before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 6634 mg | 288% | |
| Total Carbohydrate | 822.9 g | 299% | |
| Dietary Fiber | 67.1 g | 240% | |
| Total Sugars | 54.5 g | ||
| Protein | 148.4 g | 297% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 739 mg | 57% | |
| Iron | 49.7 mg | 276% | |
| Potassium | 21822 mg | 464% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
