- 2 tablespoons canola oil
- 4 sausage links, cooked, cut into ½” pieces
- 1/2 medium onion, thinly sliced
- 3 medium Yukon Gold potatoes, halved and cut into 1/4-inch slices
- 2 cups sauerkraut
- 1 1/2 cups chicken broth
- 1/4 teaspoon caraway seeds
- 1 bay leaf
- Salt and Pepper, to taste
Heat oil in a large skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, stock, caraway seeds, bay leaf, salt and pepper; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.
Sponsor: Dan’s Market
