Kielbasa and Kraut
Another variation on kielbasa and kraut
Servings: 4 people
Calories: 642kcal
Equipment
Ingredients
- 1 15oz can sauerkraut drained and rinsed
- 2 russet potatoes cubed
- 1 tablespoon oil
- 1.5 pounds fresh kielbasa links cooked* cut into large chunks
- 1/2 onion chopped
- 1 6 oz smoked pork chop trimmed and sliced
- 1 cup chicken stock
- 2 tablespoons fresh parsley chopped
- mustard for serving
- horseradish sauce for serving
- salt and pepper
Instructions
- Place the potatoes on a small pot and cover them with water, simmer them for 10 minutes and drain them.
- In a large pot or dutch oven add the oil over medium high heat. Add the pork and kielbasa, brown the meat in the oil for a few minutes, Add the onion and cook for about 5 minutes.
- Add some salt and pepper, kraut, stock, and 1 cup of water. Cover and simmer for 10 minutes reducing the heat to a medium low. Remove the lid add the drained potatoes and simmer for another 5 minutes Transfer everything to a serving platter, top with fresh parsley and serve with the mustard and horseradish sauce.
Notes
*you can find the recipe for preparing fresh kielbasa here or you can just use kielbasa that is already cooked through to save time.
Nutrition
Calories: 642kcal | Carbohydrates: 21g | Protein: 29g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 1309mg | Potassium: 909mg | Fiber: 2g | Sugar: 2g | Vitamin A: 299IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 3mg