The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.
Ring in the New Year with this quick and easy spin on classic pork and sauerkraut. Ready in under 30 minutes and prepared in one pan, it’s the perfect alternative to a more time-consuming pork roast. Even better, you’ll need just six simple ingredients, plus salt and pepper.
With such a short ingredient list, high-quality ingredients matter. I love the flavor and quality of Pederson’s Natural Farms uncured kielbasa, but Heinen’s offers a wide selection of kielbasa varieties to choose from. When it comes to the sauerkraut, I highly recommend using Cleveland Kitchen kraut! Their roasted garlic variety pairs so well with the flavors in this dish. Look for it in Heinen’s refrigerated prepared foods section.
- Cook time:
- Prep time:
- Total time:
- 2 Tbsp. avocado oil (or preferred cooking oil), divided
- 14 oz. kielbasa sausage, sliced
- 2 cups cubed red potatoes
- Salt and pepper
- 2 bell peppers, any color, seeded and chopped
- ½ large onion, chopped
- 2 - 3 cups Cleveland Kitchen roasted garlic kraut
- Heat 1 tablespoon oil in a large heavy skillet (or nonstick pan) over medium heat. Once hot, add the sausage and sauté for 3 to 4 minutes to brown on both sides. Remove sausage from pan (leave drippings in the pan) and set aside.
- Add the remaining tablespoon of oil to the pan, followed by the potatoes. Sauté for 5 minutes, stirring often. Season the potatoes with salt and pepper.
- Add the bell peppers and onion and continue to cook until the onions are translucent and the potatoes are fork-tender, about 8 to 10 minutes more. Season the vegetables with salt and pepper.
- Return the sausage to the pan along with the kraut. Toss until kraut is just warmed through (avoid overcooking it so as not to kill off the beneficial probiotics). Serve immediately.