Brown the sausage In a large skillet or Dutch oven, melt butter (or heat oil) over medium heat. Add the sliced sausage and cook for 5–7 minutes, until nicely browned. Remove and set aside.
Cook the onions In the same pan, sauté onions until softened and golden, about 4–5 minutes.
Add potatoes Stir in the potato chunks and cook for another 5 minutes, letting them absorb all that flavor.
Combine everything Add sauerkraut, sausage, chicken broth, pepper, and caraway seeds (if using). Stir well, cover, and reduce heat to low.
Simmer Cook covered for 35–40 minutes, stirring occasionally, until the potatoes are tender and everything is well blended.
Serve hot Sprinkle with a little fresh parsley or a dollop of sour cream if you like!
Ashley’s Tips 💛
For extra flavor, toss in a sliced apple while simmering — it balances the tang of sauerkraut beautifully. 🍏
Want it even cozier? Bake the whole mix in a covered casserole dish at 375°F (190°C) for 45 minutes.
It’s also amazing the next day — the flavors get even better after resting overnight!
Would you like me to share a slow cooker version of this recipe too? It’s super easy and great for busy days.
