Brown the sausage: In a large skillet or Dutch oven, heat oil or butter over medium heat. Add the sausage pieces and cook until browned on all sides, about 5–6 minutes. Remove and set aside.
Sauté onions & garlic: In the same pan, add the onion slices. Cook until soft and golden, then stir in garlic and cook for another 30 seconds.
Add potatoes: Toss in the potatoes, season with pepper and (optional) caraway seeds. Sauté for 3–4 minutes to get them lightly browned.
Add sauerkraut & sausage back: Stir in sauerkraut, sausage, broth, and brown sugar. Mix gently to combine everything.
Simmer: Cover and cook over medium-low heat for 35–40 minutes, until the potatoes are tender and all the flavors have blended beautifully. (Give it a stir every 10–15 minutes — add a splash more broth if it gets too dry.)
Serve hot: Garnish with a little chopped parsley or a dollop of sour cream if you like — and enjoy with rye bread or mustard on the side. 🥖
🥘 Oven Method (for hands-off cooking):
Mix everything in a baking dish, cover with foil, and bake at 375°F (190°C) for 1 hour. Remove foil for the last 15 minutes for a lightly browned top.
✨ Tips:
Add apple slices or a splash of apple cider for a sweet-tangy twist. 🍏
Try smoked paprika for a deeper flavor.
Leftovers taste even better the next day — the sauerkraut mellows and blends beautifully with the sausage.
Would you like me to share a slow cooker version next, Ashley? It’s perfect for tossing everything in and letting it simmer all day.
