Ingredients:

  • 1.5 lbs Polska Kielbasa, sliced into 1/2-inch rounds
  • 1 large yellow onion, thinly sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tbsp butter
  • 32 oz sauerkraut, rinsed and drained
  • 1 medium Granny Smith apple, grated
  • 1 tsp caraway seeds
  • 2 whole bay leaves
  • 1/2 cup chicken broth
  • 1 tbsp brown sugar
  • 1/2 tsp freshly cracked black pepper

Instructions:

  1. Place the 1.5 lbs of Polska Kielbasa rounds in a large skillet over medium high heat. Cook 5 minutes until edges are crisp and browned. Remove meat. Transfer the browned sausage to a plate, leaving the rendered fat in the pan.
  2. Add 1 tbsp butter to the skillet, then toss in the 1 large yellow onion. Cook 6 minutes until soft and golden.
  3. Stir in the 3 cloves of minced garlic. Sauté 1 minute until fragrant but not browned.
  4. Add the 32 oz of rinsed sauerkraut to the pan, breaking up any clumps with your spoon.
  5. Stir in the 1 medium grated Granny Smith apple. Mix well to distribute the fruit throughout the cabbage.
  6. Add 1 tsp caraway seeds, 2 whole bay leaves, 1 tbsp brown sugar, and 1/2 tsp black pepper.
  7. Pour in the 1/2 cup chicken broth, scraping the bottom of the pan to release the flavorful brown bits.
  8. Return the kielbasa to the skillet. Simmer 15 minutes until liquid is mostly absorbed and flavors meld.
  9. Taste for balance. Adjust with a pinch more sugar if too sour.