Smoked Sausage, Mustard Kraut, and Potato Skillet Meal
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
14 oz. smoked sausage, sliced about ½-inch thick
1 16 oz. jar Frank’s Mustard Kraut
2 tbsp. cooking oil, plus more as needed
3 - 4 medium/large russet potatoes, halved and thinly sliced
2 tsp. seasoning salt, or to taste
2 tsp. black pepper
1 tsp. caraway seeds (optional)
¼ - ½ cup chicken broth or water (if needed – See note in directions)
1 medium red onion, halved and thinly sliced
Instructions
- Warm a large, deep skillet over medium heat. Add the sliced sausage and cook, stirring often, until lightly browned; about 8 minutes. Next, add the mustard kraut and cook, stirring occasionally, until most of the liquid has evaporated. Transfer the mixture to a bowl and set aside.
- Add the oil to the same skillet and let warm for a couple minutes. Add the sliced potatoes along with the seasoning salt, black pepper, and caraway seeds. Mix well. Cook, stirring occasionally, until the potatoes start to brown and are almost tender; about 30 minutes.
- Next, stir in the sliced red onion and cook for another 10 to 15 minutes, or until the onions and potatoes are soft.
- When the potatoes and onions are done, scoop the sausage and mustard kraut mixture on top. Cover, and cook for another 10 minutes, or until warmed through. Serve immediately.
(NOTE: Throughout the potato cooking process, you can add the water or broth, a little at a time, if the potatoes start sticking. The liquid will evaporate quickly so it won’t be too soupy in the end.)