Step 4: Cook the Onion
Add the butter to the same skillet.
Once melted, add the sliced onion. Cook for about 4 to 6 minutes, stirring occasionally, until the onion softens and begins to turn lightly golden.
Add the minced garlic and cook for another 30 seconds to 1 minute, just until fragrant.
Be careful not to burn the garlic because it can become bitter.
Step 5: Add the Potatoes
Add the prepared potatoes to the skillet with the onions and garlic.
Sprinkle in the smoked paprika, dried thyme, and black pepper. Toss everything together so the potatoes are evenly coated with the seasonings and the flavorful oil and butter.
Cook the potatoes over medium heat for about 8 to 10 minutes, stirring occasionally. Let them sit undisturbed for a minute or two between stirring so they have a chance to develop browned edges.
Step 6: Add the Sauerkraut
Drain the sauerkraut well. If you prefer a milder flavor, you can briefly rinse it under cold water before draining it again.
Add the sauerkraut to the skillet and gently mix it with the potatoes and onions.
Pour in the chicken broth or water. The liquid creates enough moisture to help the potatoes finish cooking while allowing the sauerkraut to soften and blend with the other ingredients.
Step 7: Return the Sausage
Add the browned sausage back to the skillet.
Stir gently to distribute the sausage throughout the potatoes and sauerkraut. Reduce the heat to medium-low and cover the skillet with a lid.
Allow everything to cook for approximately 12 to 18 minutes, stirring occasionally.
The exact cooking time will depend on the size of your potato pieces. The potatoes are ready when they can be easily pierced with a fork but are not falling apart.
Step 8: Let Everything Brown Together
Once the potatoes are tender, remove the lid.
Increase the heat slightly and cook for another 3 to 5 minutes, stirring occasionally. This allows excess moisture to evaporate and gives the potatoes and sausage another opportunity to brown.
For an extra layer of flavor, stir in a teaspoon of Dijon mustard at this stage. It adds a subtle sharpness that works particularly well with both sausage and sauerkraut.
Taste the dish before adding salt. Sauerkraut and sausage can already contain quite a bit of salt, so you may only need a small amount or none at all.
Step 9: Finish and Serve
Remove the skillet from the heat and sprinkle the finished dish with fresh chopped parsley if desired.
Serve the sausage, sauerkraut, and potatoes while hot.
For a complete meal, you can serve it directly from the skillet alongside crusty bread, a simple green salad, or steamed vegetables.
Helpful Tips for the Best Results
Don’t Overcrowd the Sausage
Give the sausage enough room to brown properly. If the skillet is too crowded, the sausage may steam instead of developing those flavorful golden edges.
Choose the Right Potatoes
Small Yukon Gold or baby potatoes work especially well because they become creamy inside while holding their shape. Red potatoes are another excellent option.
Adjust the Sauerkraut Flavor
If you enjoy a strong tangy flavor, use the sauerkraut directly after draining. If you prefer something milder, rinse it briefly before adding it to the skillet.
Don’t Add Too Much Liquid
The goal is to help the potatoes cook, not turn the dish into a soup. Start with the recommended amount and add a small splash more only if the pan becomes too dry before the potatoes are tender.
Give the Potatoes Time to Brown
Avoid constantly stirring the potatoes. Letting them remain in contact with the hot skillet for a little while helps create the golden-brown edges that make this dish especially delicious.
Easy Variations
Add Apples
For a slightly sweet and savory version, add one small apple, sliced into thin wedges. Apples pair beautifully with both sausage and sauerkraut.
Make It More Onion-Forward
If you love caramelized onions, use two onions instead of one and cook them slowly until deeply golden before adding the potatoes.
Add Bacon
Cook a few strips of bacon in the skillet before browning the sausage. Remove the bacon, crumble it, and stir it back into the finished dish for extra smoky flavor.
Use Different Sausage
Smoked kielbasa is a classic choice, but you can also use bratwurst, chicken sausage, turkey sausage, or another variety that you enjoy.
How to Store Leftovers
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 to 4 days.
To reheat, warm the leftovers in a skillet over medium heat. Add a small splash of water or broth if they seem dry. Stir occasionally until everything is heated through.
You can also reheat individual portions in the microwave, although reheating in a skillet will help bring back some of the browned texture.
Final Thoughts
Sausage, sauerkraut, and potatoes is the kind of meal that proves you don’t need complicated ingredients to create something satisfying. The combination of smoky sausage, creamy potatoes, sweet onions, and tangy sauerkraut creates a balanced dish that is hearty enough for dinner while remaining simple enough for a busy evening.
The best part is how easily the recipe can be adapted. Make it smoky with kielbasa, sweeter with apples, richer with bacon, or keep it simple with just the classic combination of sausage, potatoes, and sauerkraut. Whatever variation you choose, cooking everything together in one skillet allows the flavors to mingle and creates a comforting homemade meal with very little fuss.
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