Kielbasa and Sauerkraut

Ingredients

• 2 tablespoons butter
• 1 cup thinly sliced onion
• 14-16 ounces kielbasa
• 16 ounces sauerkraut (drained and rinsed)
• 2 tablespoons Dijon mustard (or coarse brown mustard)
• 2 tablespoons honey (or brown sugar)
• 2 tablespoons fresh chopped parsley
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. 1

   Set a large skillet (or sauté pan) over medium heat. Add the butter to the pan. Once melted, add the sliced onions. Sauté the onions for 2-3 minutes to soften, moving around the pan.

2. 2

   Meanwhile, cut the kielbasa sausage into 2-inch segments. *Unless you plan to serve them on hoagie rolls – then leave them in long sections the length of the buns!

3. 3

   Once the onions are softening and slightly brown around the edges, push them over to make room for the kielbasa. Add the sausage segments and make sure each piece is directly touching the bottom of the skillet. Sear the kielbasa segments, turning every minute, for 4-5 minutes. Continue stirring the onions as they brown.

4. 4

   Add the drained sauerkraut, Dijon mustard, honey, and crushed red pepper. Toss and stir to incorporate all the flavors into the sauerkraut. If needed, add 1-3 tablespoons of water to help the ingredients mix in smoothly. Continue to stir for 2-3 minutes until the sauerkraut is well seasoned and warmed through. Then sprinkle with fresh parsley and serve warm.