Kielbasa and Sauerkraut

 

Sometimes I just want peasant food. Simple ingredients and relatively few of them, quick and easy prep, one pan, and done. Dishes like this, I find, are great fun when served right out of the skillet from the center of the table. I found this paired particularly well with a side of German green beans. It’s also good mounded in a hoagie roll and served with a glass of hard cider or ale. Kielbasa and Sauerkraut

Adapted from thekitchn.com

 ½ large red onion

1 lb. sauerkraut

14-oz. kielbasa, sliced into 1/2” rounds

1 T. butter

1 T. vegetable oil

2 T. packed dark brown sugar

1 T.  spicy brown mustard

Freshly ground black pepper

Chopped scallions, for garnish

Thinly slice 1/2 large red onion (use a mandoline, if possible). Drain 1-pound sauerkraut.

 Heat butter and oil in a large skillet over medium heat until the butter is melted and the oil is shimmering. Add the kielbasa in an even layer. Cook until browned on the bottom, about 3 minutes. Flip and cook until browned on the second side, about 3 minutes more. Transfer to a bowl or plate using tongs or a slotted spoon, leaving the fat in the skillet.

Cook, stirring constantly, until the sauerkraut is heated through and onion is softened, 5 to 8 minutes. Taste and season with freshly ground black pepper as needed.

Return the kielbasa to the skillet and toss to combine. Garnish with chopped scallions.

As an Amazon Associate I earn from qualifying purchases.