I've been trying to be more intentional about using things up. Thankfully, DH is easy. I made this last week and it was quick and easy and good. It started by me needing to use up some leftover sauerkraut. The only time I buy it is when I'm making Reuben Sandwiches and we ate those twice the week before.
Coming from a German/Austrian background, sauerkraut and sausage was a common supper, but honestly, I've never made it. My mom would make homemade sauerkraut, but I never learned how to make it and now, the jar works just fine for those Reuben sandwiches we love.
But, I pulled this together and it sure did hit the spot. I had a handful of little red potatoes left in the pantry and threw those in too. I used a link of Polish Kielbasa because it was on sale and the whole combination kind of whisked me back to Ulm, Germany and Vienna, Austria where my folks were from. Brats would be good too.
Sauerkraut, Sausage, and Potatoes
( I started throwing it all together and then checked in with Pinterest and found a recipe which was pretty much what I had in the skillet. I added the onion, garlic, and caraway seeds.
Polish Kielbasa or Brats (sliced into coins)
Sauerkraut (drained)
Red Potatoes
1 diced onion
1 minced garlic clove
2 Tbsp butter
1 tsp caraway seeds
Coarse ground pepper
*Saute sausage for 5-10 minutes until browned and a little crispy around the edges. I drain off most of the grease, and add a little butter. Toss in onions - saute for a few minutes. Toss in garlic. Add sliced red potatoes - cover and cook on low for 10 minutes Stir in sauerkraut, caraway seeds, and pepper. Simmer for another 10 minutes or until potatoes are tender.
I served this with fresh green beans and some toasted rye bread with a side of spicy brown mustard.
Spiced Apple Twists for dessert because there was a can of crescent rolls in the fridge leftover from when I made this last time that I needed to use, plus 2 extra Granny Smith apples in the fruit basket.
