German Style Kielbasa
Savor the hearty, comforting flavors of German cuisine with this German Style Kielbasa recipe, a savory one-pan dish that’s as easy to prepare as it is satisfying. Featuring smoky Kielbasa sausage, tender baby red potatoes, and tangy sauerkraut infused with caraway seeds, this dish brings a symphony of textures and bold flavors to your table. Simmered in a flavorful vegetable broth with aromatic garlic and onions, and punctuated by the tangy zing of whole grain mustard, it’s a true celebration of rustic, Old-World cooking. Perfect for weeknight dinners or a casual gathering, this dish comes together in just 50 minutes and pairs beautifully with crusty bread or a crisp side salad. Garnish with fresh parsley for a vibrant finish, and watch this German-inspired classic become a household favorite. Keywords: German Style Kielbasa, Kielbasa and Sauerkraut, one-pot sausage dinner, easy German recipes, hearty comfort food.
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Recipe Information
Ingredients
- 1 lb Kielbasa sausage
- 16 oz Sauerkraut
- 1 lb Baby red potatoes
- 2 tbsp Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1 tbsp Whole grain mustard
- 1 cup Vegetable broth
- 1 tsp Caraway seeds
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Wash the baby red potatoes thoroughly and cut them in half, or quarters if large.
Peel and thinly slice the yellow onion. Mince the garlic cloves finely.
Slice the Kielbasa sausage into 1/2-inch thick rounds.
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the sliced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the Kielbasa slices to the skillet. Cook for 5-6 minutes, stirring occasionally, until they begin to brown slightly.
Stir in the sauerkraut, whole grain mustard, and caraway seeds. Mix well to combine all the flavors.
Add the halved potatoes to the skillet, nestling them into the sauerkraut mixture.
Pour the vegetable broth over the potatoes and sausage mixture. Sprinkle with black pepper.
Cover the skillet or Dutch oven with a lid, reduce the heat to medium-low, and simmer for 20-25 minutes, or until the potatoes are tender and cooked through.
Taste the sauce and adjust seasoning if needed. Add additional mustard, salt, or pepper to taste (optional).
Garnish the dish with freshly chopped parsley, if desired, and serve warm alongside crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 336806 mg | 14644% | |
| Total Carbohydrate | 125.2 g | 46% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 26.8 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 384 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4384 mg | 93% | |
*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.
