Kielbasa and Sauerkraut with fondant potatoes

Updated at: Thu, 17 Aug 2023 02:35:40 GMT

Step 1

Preheat oven to 350F

Step 2

Heat oil in a dutch oven over medium heat, once hot add garlic.

Step 3

While the garlic cooks, trim potatoes into cylinders. Cut off the ends, then use a peeler or paring knife to shape. Cut in half to create 2 evenly sized cylinders. Rinse under cold water and pat dry with a paper towel. (if your potatoes aren't very large add another.)

Step 4

Once the garlic is slightly browned and fragrant. Remove with a slotted spoon or spider, set aside to cool for a minute then mince.

Step 5

Add potatoes standing on end to the flavored oil. Leave undisturbed for 5-6 minutes, or until a nice brown crust has developed. Then flip to the other end.

Step 6

Add butter to the dutch oven, then add sausages. Cook sausage until browned then remove and set aside.

Step 7

Add sauerkraut around potatoes, then add chicken broth, minced garlic, and spices. Salt and pepper well. Stir a bit without disturbing the potatoes. Cover with lid and put in a 350F oven, set timer for 1 hour.

Step 8

If using fresh, raw sausage, place back into dutch oven on top of sauerkraut. If using precooked or smoked sausage wait until 30 minutes left to add back in. Test the potatoes at 45 minutes with a pairing knife or toothpick. If it glides in with no resistance, its done. Otherwise, continue to cook an additional 15 minutes.

Step 9

Once the potatoes are soft, remove dutch oven and remove the lid. Remove bay leaf, and let rest for a few minutes. This will evaporate some additional moisture and keep the plate from pooling.

Step 10

Once ready to plate, use tongs to retrieve the sausage and sauerkraut. Use a small spatula to carefully get the potatoes last. Pair with a green veggie or salad and enjoy!

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