Potato, Kielbasa, and Sauerkraut Skillet
2 Tbs. olive oil
1 shallot, minced
3 cloves garlic, minced
1 red bell pepper, seeds and membranes removed, diced
1 tsp. fennel seeds
1/2 tsp. caraway seeds
2 Tbs. spicy brown mustard
Pinch of red pepper flakes
¼ teaspoon black pepper
½ cup dry white wine or vermouth
1-2 Tbs. chopped Italian parsley
14 oz. kielbasa sausage, sliced in 1/4” rounds
3 cups Hoganville Family Farms sauerkraut, drained well
1/2 sour cream
1 1/2 cups shredded Emmentaler cheese (use your favorite Swiss cheese)
3 small Yukon gold potatoes, skin on, very thinly sliced
1/2 tsp. kosher salt
2 Tbs. melted butter
Preheat oven to 400 degrees F.
In a 12” cast iron skillet, heat oil over medium heat; add shallot, garlic and red bell pepper and sauté until softened slightly.
Move vegetables in skillet to one side, then add the sliced kielbasa sausage to the skillet and sauté until sausage is browned on both sides.
Add sauerkraut, mustard, fennel seeds, caraway seeds, red pepper flakes, and pepper to the skillet. Stir all ingredients together, cooking until heated throughout, then add the wine and parsley and cook an additional minute. Spread sour cream over the skillet mixture, then top with cheese.
Meanwhile, in a large mixing bowl, toss the potato slices with melted butter and salt; layer seasoned potatoes over the sauerkraut mixture, covering the entire top.
Bake, uncovered, for 40-45minutes, or until potato slices are browned at the edges and the mixture is hot and bubbly throughout. Let stand 5-10 minutes before slicing into wedges to serve.
Now You’re Cookin’,
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, March 2018. To order your favorite From the Land of Kansas products and ingredients, visit the From the Land of Kansas Marketplace!
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