Warm up your week with this incredible German-inspired dish. It's loaded with crisped potatoes, spicy kielbasa, and tangy sauerkraut! #skilletmeals #kielbasaandkraut #saurkraut
3cupsHoganville Family Farms sauerkraut, drained well
1/2sour cream
1 1/2cupsshredded Swiss cheese
3small Yukon gold potatoes, very thinly sliced, no need to peel
1/2tsp.kosher salt
2Tbs.melted butter
Instructions
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.