One-Pan Kielbasa Sauerkraut Skillet with Yukon Potatoes
A hearty German-inspired skillet meal combining smoky kielbasa, tangy sauerkraut, and tender Yukon Gold potatoes in one pan. The butter-sauteed onions and garlic create a rich base while chicken broth helps steam everything to perfection. This comforting dish delivers bold, savory flavors that make it perfect for busy weeknight dinners or casual family gatherings. The cast iron cooking method ensures even browning and creates satisfying caramelized edges on the potatoes and sausage.
Ingredients
- 1 pound Yukon Gold potatoes, peeled and diced into large cubes
- 1 medium yellow onion, sliced into half moon slices
- 3 cloves garlic, minced
- 1 pound kielbasa, cut on bias into medallionsandouille sausage1:1spicy
adds heat and Cajun flavor
- 3 tablespoons salted butter
- ½ cup chicken broth
- 1 pound sauerkraut, rinsedfresh cabbage1:1mild
reduces tang, adds crunch
Instructions
- 1
Peel and dice the potatoes into large cubes then place in a bowl of water
- 2
Slice the onion into half moon slices
- 3
Mince the garlic
- 4
Cut the kielbasa on a bias into equal-sized medallions
- 5
Brown the kielbasa slices in a cast iron skillet on medium high heat
- 6
Flip the kielbasa to brown the other side
- 7
Remove the kielbasa from the skillet and add the butter
- 8
Saute the sliced onions, potatoes, and garlic in the butter until the onions are softened, about 5 minutes
- 9
Add in the chicken broth, kielbasa, and the sauerkraut
- 10
Cover and cook for 10-12 minutes or until the potatoes are fork tender
- 11
Add salt and pepper to taste
- 12
Top with parsley if desired and serve immediately
Tips
Soak diced potatoes in water to prevent browning and remove excess starch for better texture
Brown the kielbasa well before removing to build flavor base in the pan drippings
Cover the skillet during final cooking to steam potatoes evenly and prevent drying
Good to Know
Refrigerate covered for up to 3 days. Reheat in skillet or microwave.
Can prep ingredients up to 4 hours ahead. Store separately until cooking.
Serve hot directly from skillet with crusty bread or German mustard.
Common Mistakes
Don't skip browning kielbasa to avoid bland flavor
Cut potatoes evenly to ensure uniform cooking
Rinse sauerkraut to avoid overly sour dish
Substitutions
reduces tang, adds crunch
FAQ
Can I use different types of sausage in this recipe?
Yes, bratwurst, andouille, or smoked sausage work well. Adjust cooking time based on sausage thickness and pre-cooking status.
What if my potatoes aren't getting tender enough?
Add a splash more broth and extend covered cooking time. Cut potatoes smaller next time for faster cooking.
How long will this keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve overnight as the sauerkraut melds with other ingredients.