Kielbasa and Sauerkraut
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Once again, I find myself using simple ingredients that I like. This one doesn't use any seasoning, instead relying on the seasoning of the ingredients. I am sure that as I develop this more I will play around with a few more seasons.
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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
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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
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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).
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Brown the Kielbasa in some oil
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Add the sauerkraut
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Add potatoes
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Add Carrots (these were baby carrots cut up)
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Chicken Stock added - then the apples. I normally wait until the other ingredients have braised for
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Nearly done
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Kielbasa and Sauerkraut
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