Kielbasa Sausage with Potatoes and Sauerkraut
I was home on what turned out to be a just a vacation from the Navy before we had any kids, My wife decided to get a job in a Hungarian restaurant. It was a great job. The people were nice and she could walk to work (we only had one old car) and we didn’t starve as she would often bring home food because the head Hungarian Lady thought that my sexy little wife was too skinny. Anyway, she brought home this dish an heated it up for us and followed their directions by putting a bug blob of sour cream right on top. Sounded so yuck but tasted wonderful. This recipe feeds like 4-6 people and is even better when you heat up the left overs the next day.
2 Rings of high quality Kielbasa Sausage (sliced into 3/8-1/2 inch diagonal slices)
1 2 lbs. bag of good sauerkraut
2-3 Idaho potatoes (check their driver’s licenses to make sure they are from Idaho, there are a lot of fakes out there)
1-2 tsp of Caraway seeds
1/2 yellow onion coarse chopped
1 Tsp of butter
1 tsp of good smoked paprika
Salt and Pepper to taste
- In a large frying pan, add butter, onion and sausage slices over a low to medium heat. Fry till onion is clear and the sausage is browned around the edges
- Wash potatoes throughly and slice into thin-ish slices (about 3/8 of an inch), it is important to make the slices as consistent as possible so they all cook the same.
- Preheat Oven to 350 degrees.
- Line a large casserole or baking dish on the bottom and sides with the potato slices and add sausage mix from the frying pan.
- Stir in the entire bag of sauerkraut and juices and caraway seeds into the sausage mix. Pour entire sauerkraut sausage mix into the dish over the potatoes.
- Please baking dish uncovered on the center shelf of the oven and bake for 1 hour.
- Remove and check potatoes for doneness.
- Serve hot in bowls with a rather large dollop of fresh sour cream on top and garnish with smoked paprika.