Kielbasa and Sauerkraut

Ingredients

1 pound kielbasa, cut diagonally into 1/2-inch-thick slices
12 ounce red potatoes (3 small potatoes), cut into 1-inch chunks
1 cup shredded carrots
16 ounces sauerkraut, rinsed and drained
2 Golden Delicious apples, unpeeled, cored, and cut into 1/2-inch chunks

Cooking Directions

Heat nonstick 12-inch skillet over medium-high heat until hot. Add kielbasa and cook 3 to 4 minutes or until golden, stirring occasionally.

Add potatoes, carrots, sauerkraut, apples, and 1/3 cup water; heat to boiling. Reduce heat to medium-low; cover and simmer 18 to 20 minutes or until potatoes are fork-tender

Cooking Notes

Sometimes I add chicken stock instead of water.

Also, I will often peel the apples (as I did in the pictures on this page). With the apples, I like to do them last -- get everything else in the pot and simmering before even starting on the apples. Even if they just cook half the time (or even just the last 5-8 minutes), they will come out good (in fact, maybe even better because they won't be as soft and won't lose their flavor).