I’ve been preparing this savory kielbasa and sauerkraut stew for many years. It’s inexpensive, easy to prepare, uses ingredients that are readily on hand, and always gets rave reviews. I often reach for this recipe during inclement weather, like last Wednesday’s snow storm, which blanketed our area with 12 inches of snow and strong winds that chilled us to the bone. I found the original recipe in Taste of Home Magazine, but I’ve adapted it over the years to suit my taste, so I’m reposting the recipe here with my changes. If you like kielbasa and sauerkraut, you’re going to love this simple stew.
- 2-3 tablespoons olive oil
- 4 cups carrot chunks, cut into 2″ pieces
- 4 cups Yukon gold fingerling potatoes, quartered, skins on
- One 14-oz. can sauerkraut, rinsed and drained
- 2 1/2 pounds low-fat polish sausage (I use Healthy Choice), cut into 3″ pieces
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 cups chicken broth
- 2 cups dry white wine
- 1/2 teaspoon pepper
- 1/2 teaspoon seasoning salt
- In a large Dutch oven, brown the sausage in olive oil over medium heat.
- Combine all other ingredients.
- Cover and simmer until the vegetables are tender, about 30 minutes.
How easy is that? I’ve also made this recipe in a crock pot. Brown the meat first then add the remaining ingredients and cook on low for 8-9 hours or until the vegetables are tender. This recipe is so easy and delicious. It’s definitely a keeper.