Kielbasa Kraut and Pork Dinner
Savor the hearty, comforting flavors of a classic Eastern European-inspired meal with this Kielbasa Kraut and Pork Dinner. Featuring tender, slow-braised pork shoulder, savory kielbasa sausage, tangy sauerkraut, and perfectly cooked russet potatoes, this one-pot dish is a true celebration of rustic, bold flavors. Seasoned with caraway seeds, garlic, and bay leaves for a depth of flavor, and simmered in rich chicken broth, every bite is infused with cozy, homestyle goodness. The oven-baked preparation ensures melt-in-your-mouth pork, while the caramelized onions and sausage add an irresistible touch of savory sweetness. Perfect for a family dinner or a special gathering, this filling meal is as satisfying as it is simple. Serve it straight from the Dutch oven and enjoy the aroma as you gather around for a taste of old-world comfort.
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Recipe Information
Ingredients
- 2 pounds Pork shoulder roast
- 12 ounces Kielbasa sausage
- 16 ounces Sauerkraut
- 4 medium Russet potatoes
- 1 large Yellow onion
- 3 large Garlic cloves
- 1 teaspoon Caraway seeds
- 2 Bay leaves
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 325°F (165°C).
Remove the pork shoulder roast from the refrigerator 15 minutes before cooking to allow it to come to room temperature. Pat it dry with a paper towel and season it with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
In a large oven-safe Dutch oven or pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the pork shoulder roast on all sides until browned, about 4-5 minutes per side. Once seared, remove the pork and set it aside on a plate.
Peel and slice the yellow onion into thin rings. Mince the garlic cloves.
In the same Dutch oven, reduce the heat to medium and add the sliced onions. Sauté for about 3 minutes, until softened. Add the minced garlic and cook for 1 minute longer.
Peel the russet potatoes and cut them into 2-inch chunks. Set them aside.
Drain excess liquid from the sauerkraut and set it aside.
Slice the kielbasa sausage into 1-inch-thick rounds.
Add the sauerkraut, potatoes, caraway seeds, and bay leaves to the Dutch oven, layering the ingredients evenly. Pour in 1 cup of chicken broth. Nestle the pork shoulder roast back into the center of the pot and arrange the sliced kielbasa around it.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 2 hours, or until the pork is tender and easily pulls apart with a fork.
Remove the Dutch oven from the oven and let it rest for 10 minutes before serving. Discard the bay leaves.
Serve the pork, kielbasa, sauerkraut, and potatoes together in bowls or on plates, making sure to spoon some of the flavorful broth over the dish.
Nutrition Facts
Calories |
4284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.2 g | 376% | |
| Saturated Fat | 100.8 g | 504% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 813 mg | 271% | |
| Sodium | 8955 mg | 389% | |
| Total Carbohydrate | 197.5 g | 72% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 26.8 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 505 mg | 39% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 8367 mg | 178% | |
*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.
