Kiełbasa, sauerkraut and potato skillet
Smoky sausage fried with crispy potatoes, onions and tangy sauerkraut. Half an hour, one pan.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Polish smoked sausage (kiełbasa)400 g
- White potatoes800 g
- Sauerkraut (jar)300 g
- Brown onions150 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Peel the potatoes and cut into 2 cm chunks. Boil in salted water for 10 minutes until just tender, then drain well and leave to steam dry for a couple of minutes.800 g white potatoes
- Slice the sausage and chop the onion. Fry the sausage in a tablespoon of oil in a large frying pan over a medium-high heat for 4 minutes until browned. Add the onion and potatoes and fry for 8 to 10 minutes, turning only now and then, so they crisp.400 g polish smoked sausage150 g brown onions
- Squeeze the liquid out of the sauerkraut with your hands. Add it to the pan with a teaspoon of paprika and fry for 5 minutes more, until hot and starting to catch at the edges.300 g sauerkraut
Squeeze the sauerkraut and add it last so it browns slightly and stays tangy.
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