Saucisse polonaise et choucroute

Ingrédients

• 1 1/2 lbs (about 2 large) russet potatoes, cleaned and cut into 1/2” cubes
• 1 lb Polish sausage, smoked or fresh
• 1 onion, sliced and cut into 1” pieces
• 1 c sauerkraut
• 1 Tbsp unsalted butter
• 1/2 tsp ground black pepper
• 1/4 tsp salt

Préparation

1. 1

   In a large saucepan, cover the potato cubes...: In a large saucepan, cover the potato cubes with water and boil until just slightly tender, 5-7 minutes. Drain the potatoes and set aside.

2. 2

   In a large, non-stick skillet, add the Polish...: In a large, non-stick skillet, add the Polish sausages and 1/2 cup of water. Cook the sausages over medium heat until the water evaporates. Then pan-fry the sausage until golden. (7-10 minutes total) Remove the sausages from pan.

3. 3

   If the sausages did not release much grease,...: If the sausages did not release much grease, heat 1 tsp of butter in the pan.

4. 4

   Add the onions and sauerkraut and saute until...: Add the onions and sauerkraut and saute until dry and golden, 3-5 minutes. Push onion mixture to one side of the pan.

5. 5

   Add the remaining 2 tsp of butter to...: Add the remaining 2 tsp of butter to the empty side of the pan and add the boiled potatoes. Gently toss the potatoes in the hot butter before mixing all the ingredients in the pan together.

6. 6

   Let mixture fry, stirring every 1-2 minutes, until...: Let mixture fry, stirring every 1-2 minutes, until the potatoes are golden and begin to crisp, 4-5 minutes.

7. 7

   Taste the hash and season with salt and...: Taste the hash and season with salt and pepper, as desired.

8. 8

   Return sausage to the pan and heat for...: Return sausage to the pan and heat for 1-2 minutes. Serve hot!