Creamy Sausage, Potato, and Sauerkraut Skillet

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Warm, hearty, and bursting with bold flavors, this Creamy Sausage, Potato, and Sauerkraut Skillet is the ultimate comfort food that brings together rustic charm and indulgent taste in every bite. The browned sausage brings a rich, smoky depth that pairs beautifully with the tangy sauerkraut, while tender potatoes soak up all the savory juices and creamy sauce. It’s a cozy one-pan meal that satisfies on every level.

This dish draws inspiration from traditional Eastern European flavors but adds a creamy twist that makes it feel both familiar and new. Perfect for chilly evenings or when you want something soul-warming without the fuss, this skillet recipe is simple to make, packed with protein and veggies, and delivers on flavor like few others. Whether you’re whipping this up for a casual dinner or meal-prepping for the week, it’s bound to be a hit at the table.

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Ingredients for this Creamy Sausage, Potato, and Sauerkraut Skillet

• 1 lb smoked sausage or kielbasa, sliced into rounds
• 1 tbsp olive oil
• 1 medium onion, thinly sliced
• 3 cups baby potatoes, chopped into bite-sized chunks
• 2 cups sauerkraut, drained (but not rinsed)
• ½ cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• ½ tsp caraway seeds (optional, but traditional)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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Step 1: Brown the Sausage

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the sliced sausage in a single layer. Let them sear without stirring for 2–3 minutes to develop a nice golden crust, then flip and cook the other side. Remove the sausage and set it aside—this locks in flavor and gives the dish its smoky base.

Step 2: Sauté the Onions

In the same skillet, reduce heat to medium. Add the sliced onions and a small pinch of salt. Cook for 4–5 minutes, stirring occasionally, until softened and lightly caramelized. The browned bits left from the sausage will infuse the onions with amazing flavor.

Step 3: Simmer the Potatoes

Add the chopped potatoes to the skillet with the onions. Pour in enough water to barely cover the potatoes, then cover and simmer for 10–12 minutes until they’re fork-tender. Don’t overcook them—you want them soft but still holding their shape.

Step 4: Stir in the Sauerkraut

Drain the sauerkraut well (no rinsing, you want that punchy flavor!). Add it to the skillet and stir to combine. Let it cook for 2–3 minutes, allowing the flavors to start mingling.

Step 5: Make It Creamy

Return the sausage to the pan. Pour in the heavy cream, add Dijon mustard, garlic powder, and caraway seeds. Stir everything together gently. Simmer uncovered for 3–5 minutes, letting the cream thicken slightly and coat all the ingredients.

Step 6: Season and Finish

Taste the mixture and season with salt and pepper to your liking. Garnish with freshly chopped parsley right before serving for a pop of color and freshness. Serve hot straight from the skillet for a rustic presentation.

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Storage Instructions

To store any leftovers of your Creamy Sausage, Potato, and Sauerkraut Skillet, allow the dish to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.

For reheating, you can use the stovetop over medium-low heat, adding a splash of cream or broth to loosen the sauce. Alternatively, microwave in a covered dish for 1–2 minutes, stirring halfway through.

Freezing is not recommended, as the cream may separate and the potatoes can become grainy upon thawing. For best results, enjoy it fresh or within the next few days.

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Estimated Nutrition

Note: Values are approximate per serving (based on 4 servings total):

• Calories: 430
• Protein: 17g
• Fat: 30g
• Carbohydrates: 25g
• Fiber: 4g
• Sugar: 3g
• Sodium: 1050mg

This recipe is hearty and filling, offering a balanced mix of protein, fats, and carbs, with plenty of flavor and comfort in each bite.

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Frequently Asked Questions

What kind of sausage works best?

Smoked sausage, kielbasa, or even andouille sausage all work beautifully in this recipe. Choose one with a smoky or garlicky profile for maximum flavor.

Can I use canned sauerkraut?

Yes, just be sure to drain it well. Canned, jarred, or even fresh sauerkraut all work—the key is not rinsing it unless you want a milder flavor.

Can I make it dairy-free?

Yes! Substitute the heavy cream with unsweetened oat cream, coconut cream (if you’re okay with the subtle flavor), or any rich plant-based alternative.

How do I make it spicier?

Add red pepper flakes or use a spicy sausage like hot Italian or chorizo. You can also stir in a spoonful of horseradish or spicy mustard.

Is this recipe gluten-free?

It can be! Just ensure your sausage and mustard are gluten-free, as some brands may contain additives with gluten.

Can I add cheese?

Definitely. A sprinkle of grated Gruyère or Swiss at the end adds richness. Let it melt in during the last couple of minutes of cooking.

What’s a good side dish for this?

This skillet meal is hearty on its own, but pairs nicely with rye bread, a simple green salad, or roasted Brussels sprouts.

Can I prepare this ahead of time?

Absolutely. Cook everything as directed, let it cool, then reheat gently when ready to serve. It actually tastes even better the next day!

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