Ingredients:

  • 680g Smoked Kielbasa, sliced into 2.5 cm rounds
  • 900g Sauerkraut, drained and rinsed
  • 1 large Yellow Onion, thinly sliced
  • 2 cloves Garlic, smashed and minced
  • 1 large Granny Smith Apple, peeled and grated
  • 240ml Low sodium chicken broth
  • 15g Brown sugar
  • 5g Caraway seeds
  • 1 dried Bay leaf
  • 1g Freshly cracked black pepper

Instructions:

  1. Heat your cast iron pan over medium high heat for 3 minutes.
  2. Add the 680g of sliced kielbasa rounds in a single layer.
  3. Sear for 4 minutes until the edges are dark mahogany and the fat is rendered.
  4. Remove the sausage with a slotted spoon, leaving the liquid gold (fat) in the pan.
  5. Toss the 5g of caraway seeds into the hot fat for 30 seconds until they pop and release a nutty aroma.
  6. Add the sliced yellow onion. Sauté for 6 minutes until translucent and beginning to bronze.
  7. Stir in the minced garlic and the grated Granny Smith apple. Cook for 2 minutes until the apple juices begin to bubble.
  8. Incorporate the 900g of rinsed sauerkraut, the 15g of brown sugar, the bay leaf, and the black pepper.
  9. Pour in the 240ml of chicken broth. Stir well to scrape up all the browned bits from the bottom.
  10. Nestled the seared sausage back into the kraut. Cover and simmer on low for 25 minutes until the liquid has mostly evaporated into a silky glaze.