Sauerkraut and Sausage Paprikash
Experience the comforting flavors of Eastern Europe with this hearty Sauerkraut and Sausage Paprikash recipe, a perfect blend of smoky, tangy, and creamy goodness. Featuring tender smoked sausage, tangy sauerkraut, and the bold warmth of sweet paprika, this dish is simmered to perfection in a rich, velvety sauce enhanced with sour cream. A hint of hot paprika adds optional spice for those who crave extra heat. Serve it over buttery egg noodles or creamy mashed potatoes to soak up every drop of the flavorful sauce. Garnished with fresh dill for a bright finishing touch, this one-pot dish is an easy, delicious way to bring old-world comfort food to your table. Perfect for busy weeknights or cozy weekend dinners, this recipe is ready in under an hour and packed with bold, satisfying flavors that’ll have everyone asking for seconds!
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Recipe Information
Ingredients
- 1 lb Smoked sausage (kielbasa or andouille)
- 3 cups Sauerkraut
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 2 tbsp Sweet paprika
- 0.5 tsp Hot paprika (optional)
- 1.5 cups Chicken or vegetable broth
- 0.75 cup Sour cream
- 2 tbsp Flour
- 2 tbsp Vegetable oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh dill (optional, for garnish)
- 4 servings Cooked egg noodles or mashed potatoes (for serving)
Instructions
Slice the smoked sausage into 1/4-inch rounds and set aside.
Finely chop the onion and mince the garlic cloves.
Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
Add the sliced sausage to the skillet and cook until browned on both sides, about 5 minutes. Remove the sausage and set aside.
In the same skillet, add the chopped onion and cook until softened and translucent, about 5 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
Stir in the sweet paprika and hot paprika (if using) and cook for 30 seconds to bloom the spices.
Pour in the chicken or vegetable broth and bring the mixture to a simmer.
Add the sauerkraut, browned sausage, salt, and pepper to the skillet. Stir well to combine.
Reduce the heat to low, cover the skillet, and let the mixture simmer gently for 20 minutes to allow the flavors to meld.
In a small bowl, whisk together the sour cream and flour until smooth.
Slowly stir the sour cream mixture into the skillet, cooking for an additional 5 minutes to thicken the sauce.
Taste and adjust seasonings if necessary.
Serve the sauerkraut and sausage paprikash hot over cooked egg noodles or creamy mashed potatoes.
Garnish with fresh dill if desired and enjoy!
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 19.5 g | 97% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2758 mg | 120% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 10.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 707 mg | 15% | |
*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.
