Description
Kielbasa and Sauerkraut Bake
Ingredients
1 lb kielbasa sausage, sliced into rounds
3 medium potatoes, peeled and diced
1 can (14 oz) sauerkraut, drained
1 medium onion, thinly sliced
2 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions
Preheat Oven: Set your oven to 375°F (190°C).
Prep the Ingredients: In a large bowl, combine diced potatoes, sauerkraut, and sliced onion. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper. Toss to coat.
Layer the Dish: Spread the mixture evenly into a greased baking dish. Add the kielbasa slices on top.
Bake: Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 15 minutes until the potatoes are tender and lightly golden.
Serve: Garnish with fresh parsley for a pop of color and serve warm.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 350 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect bake every time. First, ensure all ingredients are prepped as directed. Use a sharp knife to slice the kielbasa into even, 1/2-inch rounds for uniform cooking. When dicing the potatoes, aim for 3/4-inch cubes so they cook through at the same rate as the other ingredients. Thoroughly drain the sauerkraut by pressing it in a colander to remove excess liquid, preventing a soggy final dish. When tossing the vegetable mixture, ensure every piece is lightly coated with oil and seasoning. For the bake, a 9×13 inch casserole dish works perfectly. The initial covered bake steams the potatoes to tenderness, while the final uncovered time is crucial for achieving those desirable golden edges and slightly crisped kielbasa.
Serving Suggestions
This hearty bake is a complete meal on its own, but it pairs wonderfully with a few simple sides. For a traditional touch, serve with grainy mustard or a dollop of sour cream. A crisp, green side salad with a tangy vinaigrette helps cut through the richness. Crusty bread is excellent for soaking up any flavorful juices. For a larger feast, it complements roasted apples or simple steamed green beans beautifully.
How-to Summary
In summary: Preheat oven to 375°F. Toss diced potatoes, drained sauerkraut, and sliced onion with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a greased baking dish, top with kielbasa slices, cover with foil, and bake for 40 minutes. Uncover and bake 15 more minutes until potatoes are tender and golden. Garnish and serve.
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned? Absolutely. Rinse it lightly if you prefer a less tangy flavor, and drain it very well.
What’s the best potato type for this recipe? Yukon Gold or red potatoes are ideal as they hold their shape well. Russets can become too soft.
Can I prepare this dish ahead of time? Yes. Assemble the dish, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the covered baking time.
How do I store and reheat leftovers? Store in an airtight container for 3-4 days. Reheat in the oven at 350°F or in a skillet for best texture.
Can I add other vegetables? Certainly. Sliced carrots, bell peppers, or chunks of apple integrate well. Add hearty veggies with the potatoes.
Common Mistakes to Avoid
Avoid these pitfalls for optimal results. First, do not skip draining the sauerkraut, as excess moisture will steam the potatoes instead of letting them roast. Second, do not cut the potatoes too large, or they will be undercooked. Third, do not forget the uncovered baking step—this is key for developing flavor and texture. Finally, avoid over-seasoning before baking, as the sauerkasta and sauerkraut are already salty; you can always adjust seasoning at the end.
Conclusion
This Kielbasa and Sauerkraut Bake is the epitome of simple, satisfying comfort food. With minimal prep and just one dish to clean, it delivers maximum flavor with its smoky, savory, and tangy notes. It’s a reliably delicious recipe that is sure to become a regular in your weekly dinner rotation. Give it a try for an effortless and crowd-pleasing meal any night of the week.