Smoked Kielbasa and Sauerkraut Skillet Featuring PA Dutch Pork & Kraut Olive Oil Blend

Smoky kielbasa, tangy sauerkraut, buttery baby potatoes, and sweet onions come together in one hearty skillet with crisp edges and rich, savory depth. PA Dutch Pork And Kraut Infused Olive Oil Blend layers nostalgic pork-and-kraut flavor into the pan so every bite tastes grounded, comforting, and full of character. It is the kind of dinner that fits a weeknight, a cold-weather comfort meal, or a laid-back Sunday supper with plenty of skillet warmth.

Garden Infuzions

Smoked Kielbasa and Sauerkraut Skillet Featuring PA Dutch Pork & Kraut Olive Oil Blend

A cozy one-pan skillet of smoky kielbasa, tangy sauerkraut, sweet onions, and tender potatoes brought together with PA Dutch Pork And Kraut Infused Olive Oil Blend for a hearty dinner that feels right at home on a busy weeknight or a relaxed family table.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Fusion Cuisine

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 tablespoons PA Dutch Pork And Kraut Infused Olive Oil Blend
• 1 pound smoked kielbasa sliced into 1/2-inch rounds
• 1 large yellow onion thinly sliced
• 2 cloves garlic minced
• 1 pound baby potatoes halved
• 2 cups sauerkraut drained
• 1/2 cup low-sodium chicken broth
• 1 tablespoon whole grain mustard
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped fresh parsley
• 1 tablespoon butter

Equipment

• 1 Large skillet 12-inch or larger, heavy-bottomed
• 1 Chef Knife For slicing sausage, onion, and potatoes
• 1 Cutting board Stable prep surface
• 1 Wooden spoon For stirring and scraping the pan
• 1 set Measuring spoons For oil, mustard, and spices
• 1 Lid Helpful for softening the potatoes

Method

 

Instructions

1. 1. Heat a large skillet over medium heat and add the infused olive oil.
2. 2. Add the sliced kielbasa and cook until the edges are browned, about 4 to 5 minutes, then transfer to a plate.
3. 3. Add the onion to the skillet and cook until softened and lightly golden, about 4 minutes. Stir in the garlic and cook for 30 seconds.
4. 4. Add the baby potatoes, broth, caraway seeds, black pepper, and salt. Cover and cook, stirring once or twice, until the potatoes are tender, about 12 to 15 minutes.
5. 5. Stir in the sauerkraut and whole grain mustard, then return the kielbasa to the skillet. Cook uncovered for 5 to 6 minutes so the flavors come together and the pan reduces slightly.
6. 6. Finish with butter and chopped parsley, then taste and adjust seasoning before serving hot.

Notes

Drain the sauerkraut well so the skillet stays savory instead of watery. If the pan looks dry while the potatoes cook, add a splash more broth. The finished dish should be hearty, tangy, and lightly glossy from the infused oil and butter.

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Recipe Tips

Cut the potatoes into even pieces so they cook at the same pace, and let the onions take on a little color before adding the sauerkraut. If you want deeper browning on the kielbasa, leave it undisturbed for a minute or two between turns.

Serving Suggestions

Serve this skillet with rye bread, warm dinner rolls, or a simple green salad. A spoonful of whole grain mustard on the side adds a nice sharp finish, and a sprinkle of fresh parsley gives the plate a bright final touch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through, adding a splash of water if the pan looks dry.

Variations

Swap in bratwurst for the kielbasa, add sliced apple for a sweeter edge, or tuck in bell peppers for extra color. You can also finish the skillet with caraway seeds if you want a stronger deli-style note.

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