Polish Sausage Kraut Skillet |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a good one for people that don't care for sauerkraut a whole lot. It doesn't have a strong flavor of sauerkraut, it is very creamy and tasty. Ingredients:
2 tablespoons butter |
1 onion, sliced |
2 cloves garlic, minced |
1 cup water |
2 potatoes, sliced |
1 cup sliced carrots |
2 tablespoons beef bouillon granules |
1 teaspoon white sugar |
1/2 teaspoon caraway seeds |
1 (14.5 ounce) can sauerkraut, drained |
1 pound kielbasa sausage |
2 teaspoons all-purpose flour |
1 cup sour cream |
salt and black pepper to taste |
Directions:
1. Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes. Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil. Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes. 2. Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut. Cover, and cook until the sausages are heated through, about 15 minutes. 3. Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture. Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot. |
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