Polish Sausage Kraut Skillet

Polish Sausage Kraut Skillet

50
Amy P. 12

"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."
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Ingredients

1 h servings 447 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 25.1g
  • 8%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1640 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

50
  1. 60 Ratings

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Most helpful positive review

This was really good. I drained the water off the kraut. Left out the sour cream and flour. It was perfect without it.

Most helpful critical review

Didn't care for this... If you don't like sauerkraut you shouldn't make sauerkraut, instead of making it and then covering it up. My man loves sauerkraut and if he likes it, he'll go back for se...

This was really good. I drained the water off the kraut. Left out the sour cream and flour. It was perfect without it.

Wow. This was a surprise hit. I had some kielbasa in the freezer and a can of sauerkraut, so I was looking for a way to jazz it up. In order to speed up cooking, I put everything other than t...

Try without sour cream. Drain suerkraut well. Joe loved just the way it was.

My German Grandmother used to make something like this. It was even better than I remembered!!! Even my son who hates sauerkraut LOVED this. I will DEFINITELY make this again and again and ag...

I didn't have caraway seeds, so I didn't use them. And like others omitted the sour cream/ flour step (although he added sour cream to the finished product after I mentioned I left out that step...

I made this today wondering how it would turn out. GREAT! It is one of the most delicious dishes i've ever eaten. HOWEVER, next time I will make it in a dutch oven, as the skillet is just no...

Delicious! I read a lot of the reviews... Use the caraway! I prefer it without the sour cream & flour. My husband and 4 year old loved it, too!

We really enjoyed this one! Just a few minor changes for us though.....used turkey kielbasa, olive oil instead of butter, totally elimanated the potatoes(and made pierogies on the side), and us...

I had to use brats sausage because thats all I had but we thought this was delicious. I wondered about the sour cream but I really think it makes this recipe sooo good.