Sausage, Sauerkraut, and Potatoes

Here’s a hearty and comforting recipe for Sausage, Sauerkraut, and Potatoes — perfect for a one-pan meal.

4–6 sausages (Bratwurst, Kielbasa, or your favorite smoked sausage)
3–4 medium potatoes, peeled and cut into 1-inch cubes
1 medium onion, sliced
2 cups sauerkraut, drained and rinsed (optional: leave some liquid for extra flavor)
2 tablespoons olive oil or butter
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon caraway seeds (optional, for traditional flavor)
¼ cup chicken or vegetable broth (optional, to keep it moist)
Fresh parsley, chopped (for garnish)

Preheat oven (if roasting):
Preheat to 400°F (200°C).
Prepare potatoes:
Toss potato cubes with 1 tablespoon olive oil, paprika, black pepper, and garlic powder. Spread on a baking sheet or large ovenproof skillet. Roast for 20–25 minutes, turning halfway, until starting to soften.
Cook sausages:
While potatoes roast, brown sausages in a skillet over medium heat for 5–7 minutes, turning occasionally. They do not need to be fully cooked yet.
Combine ingredients:
In a large baking dish or the same skillet (if ovenproof), combine roasted potatoes, sausages, onion slices, and sauerkraut. Drizzle with remaining olive oil or dot with butter. Pour in broth if using. Sprinkle with caraway seeds if desired.
Bake:
Bake for 20–25 minutes, until sausages are cooked through (internal temperature 160°F / 71°C for pork sausages) and potatoes are tender.
Serve:
Garnish with fresh parsley and serve hot. Optional: serve with mustard or a dollop of sour cream.

Slow cooker option: Layer potatoes, sausages, onions, and sauerkraut. Cook on low for 4–6 hours.
Extra flavor: Add apple slices or a splash of beer for a sweet-savory twist.
One-pan version: Brown everything in a skillet and finish in the oven to minimize cleanup.

If you want, I can give a quick stovetop version that cooks in under 30 minutes but still has the same hearty flavor. Do you want that version?