German Style Kielbasa

Savor the hearty, comforting flavors of German cuisine with this German Style Kielbasa recipe, a savory one-pan dish that’s as easy to prepare as it is satisfying. Featuring smoky Kielbasa sausage, tender baby red potatoes, and tangy sauerkraut infused with caraway seeds, this dish brings a symphony of textures and bold flavors to your table. Simmered in a flavorful vegetable broth with aromatic garlic and onions, and punctuated by the tangy zing of whole grain mustard, it’s a true celebration of rustic, Old-World cooking. Perfect for weeknight dinners or a casual gathering, this dish comes together in just 50 minutes and pairs beautifully with crusty bread or a crisp side salad. Garnish with fresh parsley for a vibrant finish, and watch this German-inspired classic become a household favorite. Keywords: German Style Kielbasa, Kielbasa and Sauerkraut, one-pot sausage dinner, easy German recipes, hearty comfort food.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 lb Kielbasa sausage
• 16 oz Sauerkraut
• 1 lb Baby red potatoes
• 2 tbsp Unsalted butter
• 1 medium Yellow onion
• 2 cloves Garlic cloves
• 1 tbsp Whole grain mustard
• 1 cup Vegetable broth
• 1 tsp Caraway seeds
• 0.5 tsp Ground black pepper
• 2 tbsp Fresh parsley (optional, for garnish)

Directions

Step 1

Wash the baby red potatoes thoroughly and cut them in half, or quarters if large.

Step 2

Peel and thinly slice the yellow onion. Mince the garlic cloves finely.

Step 3

Slice the Kielbasa sausage into 1/2-inch thick rounds.

Step 4

In a large skillet or Dutch oven, melt the butter over medium heat.

Step 5

Add the sliced onion to the skillet and sauté for 3-4 minutes, or until softened and translucent.

Step 6

Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.

Step 7

Add the Kielbasa slices to the skillet. Cook for 5-6 minutes, stirring occasionally, until they begin to brown slightly.

Step 8

Stir in the sauerkraut, whole grain mustard, and caraway seeds. Mix well to combine all the flavors.

Step 9

Add the halved potatoes to the skillet, nestling them into the sauerkraut mixture.

Step 10

Pour the vegetable broth over the potatoes and sausage mixture. Sprinkle with black pepper.

Step 11

Cover the skillet or Dutch oven with a lid, reduce the heat to medium-low, and simmer for 20-25 minutes, or until the potatoes are tender and cooked through.

Step 12

Taste the sauce and adjust seasoning if needed. Add additional mustard, salt, or pepper to taste (optional).

Step 13

Garnish the dish with freshly chopped parsley, if desired, and serve warm alongside crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	1758.5 grams (1758.5g)

Amount per serving	% Daily Value*
Calories	1953

Total Fat 136.00g	174%
Saturated Fat 56.70g	284%
Polyunsaturated Fat 2.70g
Cholesterol 294mg	98%
Sodium 336806mg	14644%
Total Carbohydrate 125.20g	46%
Dietary Fiber 28.40g	101%
Total Sugars 26.80g
Protein 56.60g	113%

Vitamin D 18IU	91%
Calcium 384mg	30%
Iron 17mg	96%
Potassium 4384mg	93%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.7%

Protein: 11.6%

Carbs: 25.7%