Cozy Sauerkraut, Pork & Sausage Skillet
A hearty, old-fashioned skillet with sauerkraut, tender pork, and smoky sausage, slowly simmered with onions, carrots, apple, and warm spices. Comforting, tangy, and perfect for chilly evenings.
Ingredients
- 2 tablespoons neutral oil or butter such as canola, avocado, or a mix of butter and olive oil
- 1 1/2 pounds pork shoulder or pork loin cut into 1-inch cubes; shoulder is richer, loin is leaner
- 12-14 ounces smoked sausage or kielbasa sliced into 1/2-inch rounds; Polish kielbasa, bratwurst, or turkey sausage
- 1 large yellow onion thinly sliced; sweet onion also works
- 3 cloves garlic minced
- 2 medium carrots sliced into coins
- 1 medium apple peeled and diced; Granny Smith or Honeycrisp
- 32 ounces sauerkraut drained but not rinsed; rinse briefly and squeeze dry for a milder flavor
- 1/2-1 cup low-sodium chicken broth enough to keep mixture moist but not soupy
- 1/2 cup dry white wine optional but recommended; Pinot Grigio or Sauvignon Blanc
- 1 bay leaf
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper freshly ground
- salt to taste; add at the end since sauerkraut and sausage are salty
- 2 tablespoons butter optional, to stir in at the end for richness
- fresh parsley chopped, for garnish (optional)
- whole-grain or Dijon mustard for serving (optional)
Instructions
- Heat the oil or butter in a large Dutch oven over medium-high heat. Pat the pork cubes dry with paper towels, then add them in a single layer. Sear for 3–4 minutes per side, until nicely browned. Work in batches if needed to avoid overcrowding.2 tablespoons neutral oil or butter, 1 1/2 pounds pork shoulder or pork loin
- Push the browned pork to the sides of the pot and add the sliced sausage to the center. Cook for about 3–4 minutes total, turning as needed, until lightly golden and browned in spots.12-14 ounces smoked sausage or kielbasa
- Reduce the heat to medium. Add the sliced onion and carrot to the pot. Cook for 5–7 minutes, stirring occasionally, until the onion is translucent and beginning to caramelize and the carrots start to soften. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.1 large yellow onion, 2 medium carrots, 3 cloves garlic
- Pour in the white wine (or use some of the chicken broth if you prefer to skip the wine). Use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the liquid bubble for 2–3 minutes to reduce slightly.1/2 cup dry white wine, 1/2-1 cup low-sodium chicken broth
- Add the drained sauerkraut and the diced apple to the pot. Stir well to combine with the pork, sausage, and vegetables. The apple will soften and help balance the tang of the sauerkraut as it cooks.32 ounces sauerkraut, 1 medium apple
- Add the bay leaf, caraway seeds, dried thyme, smoked paprika, and black pepper. Pour in 1/2 cup of chicken broth to start and gently stir everything together. The mixture should be moist but not soupy; add a bit more broth if it looks dry.1 bay leaf, 1 teaspoon caraway seeds, 1/2 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2-1 cup low-sodium chicken broth
- Bring the mixture just up to a simmer, then reduce the heat to low. Cover and cook gently for 45–60 minutes, stirring every 15 minutes or so, until the pork is fork-tender, the sauerkraut is soft, and the mixture has a thick, stew-like consistency.
- Remove the bay leaf. Stir in the butter, if using, for a richer, silkier finish. Taste the sauerkraut mixture before adding any salt, then season lightly if needed, keeping in mind that sauerkraut, sausage, and broth already contribute saltiness.1 bay leaf, 2 tablespoons butter, salt
- Spoon the sauerkraut, pork, and sausage into shallow bowls. Garnish with chopped fresh parsley and serve hot, with whole-grain or Dijon mustard on the side. This dish pairs especially well with mashed or boiled potatoes, egg noodles, or rye bread.fresh parsley, whole-grain or Dijon mustard
Notes
For a milder flavor, briefly rinse the sauerkraut under cold water and squeeze out the excess liquid before using. Use refrigerated sauerkraut made with just cabbage and salt for the best fermented flavor. Caraway seeds add a classic old-world taste and can help with digestion. This dish tastes even better the next day and reheats well on the stovetop or in the microwave. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
Calories: 450kcal
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