This simple, hearty sausage skillet combines the tangy taste of sauerkraut with the smoky, garlic and spice-infused flavor of kielbasa. Sweet and savory notes lent by apple and onion boost the flavor base, aided by seasonings compatible and traditionally used with cabbage.
1 lb. kielbasa sausage (or similar smoked sausage)
1 tablespoon cooking oil
1 onion, thinly sliced
1 apple, peeled and cut in thin sticks
1/2 cup malty dark beer or hard cider
3 cups J&A Sauerkraut, drained
1 tablespoon brown sugar
2 bay leaves
1/2 teaspoon caraway seeds
2 whole cloves
1/2 teaspoon peppercorns (green or black)
1/2 cup stock (vegetable or beef)
1 teaspoon kosher salt
- Pre-heat oven to 400°F. (Make sure the skillet you are using is oven safe.)
- Slice the kielbasa diagonally to create more surface area to sear. Heat a heavy bottomed skillet such as cast iron over medium high heat. Add the cooking oil and kielbasa and sear until it begins to brown. Remove and set aside.
- In the same skillet, sauté the sliced onion and apple for about 3-5 minutes. Deglaze with a bit of the malty beer or hard cider and let most of the liquid simmer away. Add the sauerkraut, brown sugar, bay leaves, cloves, peppercorns, caraway seeds and salt and mix everything well. Add the rest of the beer or cider and let simmer for 5 minutes.
- Add the browned kielbasa back to the skillet, add the stock and mix well. Let simmer for 5 minutes.
- Bake for 5-10 minutes until most of the liquid has evaporated. Serve.