Salchicha polaca con chucrut y patatas en una sola olla

Ingredientes

• 5–6 medium gold potatoes, cut into large chunks
• 16 oz sauerkraut, drained (not rinsed if you like tang)
• 1 1/2 lb Polish sausage, sliced thick
• 1/2 cup chicken broth
• 1 tsp caraway seeds
• 1 bay leaf
• 1 medium onion, sliced thin (optional)
• 2 tbsp butter (optional, for richer flavor)
• Salt and black pepper, to taste

Preparación

1. 1

   Heat a large skillet or Dutch oven over medium heat. Add the Polish sausage slices and cook until golden and crisp on the edges, about 5–7 minutes.

2. 2

   Add the potato chunks and stir to coat them in the sausage drippings for added flavor.

3. 3

   Stir in the sauerkraut, caraway seeds, and bay leaf. Add sliced onion and butter if using.

4. 4

   Pour in chicken broth. Cover and simmer on low for 25–30 minutes, or until the potatoes are fork-tender.

5. 5

   Taste and adjust salt and pepper. Remove bay leaf and serve warm directly from the skillet.