Kielbasa, Sauerkraut, Potatoes, and Herbs

This dish was created during early spring when the perennial herbs were peaking out of the ground, and the weather was still cool. The freshness of the long-awaited herbs enhances this classic and simple dish. You can enjoy this dish throughout the year, but it is best suited for cool weather or in the dead of winter. You can easily incorporate dried herbs into the dish when fresh herbs are unavailable. We will talk about preserving herbs in the near future, but for now, use the fresh ones you have on hand.

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Ingredients 

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• Tablespoon of olive oil
• 1 Yellow onion chopped
• 2 - 12 oz Packets of kielbasa sausage
• 1 - 24 oz Sauerkraut (homemade or store-bought)
• 2 Potatoes par-cooked cut into 1/2" pieces: starchy russet potatoes work best
• Small bunch of chives thinly chopped
• A few sprigs of parsley roughly chopped
• 6 Leaves of sage chiffonade (cut into ribbons)
• A few sprigs of thyme (leaves pulled from stem)
• Salt and pepper to taste

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Preparation - 10 minutes Cook Time - 20 minutes Serving 4-6

1. Start by placing potatoes into a medium-sized pan. Pour water over the potatoes with a generous pinch of salt. Boil them till they are fork tender. They will fall apart and become a mashed consistency if you overcook them. Once cooked, drain and set aside.
2. Dice your onion and place it in a large skillet with a tablespoon of olive oil on medium heat.
3. Cut your sausage into bite-size pieces and place over your cooking onions.
4. Cook the sausage and onions until the sausage is browned and the onions start caramelizing.
5. Add the par-cooked potatoes, herbs, drained sauerkraut and cook for a few minutes to heat all the ingredients together.
6. Taste and adjust the seasoning. Serve and enjoy! This dish is perfect on its own or served with crusty buttered bread.