German Skillet Supper for a Cold Day

The weekend weather sounds dreadful! This winter has had several really cold days, colder than usual for Kansas. I've heard so many people talk about how tired they are of winter cold. Here is a recipe to warm your day. The crisped potatoes, spicy kielbasa and tangy sauerkraut will make you think you're in Germany.
I made this skillet dinner a few weeks ago and was appreciated after the crew had been feeding cattle on a frosty windy day. 3 off us and a child (and its not a children's favorite) ate 7 servings! and the little bit that was left was good warmed up for a supper later. Thanks to Chef Alli for the recipe.

POTATO, KIELBASA, AND SAUERKRAUT SKILLET

Ingredients: 

2 tablespoons olive oil

1 shallot minced (or small onion)

3 cloves garlic

1 red bell pepper (seeds and membranes removed) diced

1 teaspoon fennel seeds

½ teaspoon caraway seeds

2 tablespoons spicy brown mustard

Pinch of red pepper flakes

¼ teaspoon black pepper

½ cup dry white wine or chicken broth

1-2 tablespoons chopped Italian parsley

14 oz. kielbasa sausage sliced in ¼” rounds

3 cups sauerkraut, drained well

½ cup sour cream

1 ½ cups shredded Swiss cheese

3 small Yukon gold potatoes, skin on, sliced very thin

½ teaspoon kosher salt

2 tablespoons melted butter

Directions:

1.    Preheat oven to 400 degrees F. 

2.    In a 12” cast iron skillet, heat oil over medium heat; add shallot, garlic and red bell pepper and sauté until softened slightly. 

3.    Move vegetables in skillet to one side, then add the sliced kielbasa sausage to the skillet and sauté until sausage is browned on both sides. 

4.    Add sauerkraut, mustard, fennel seeds, caraway seeds, red pepper flakes, and pepper to the skillet. Stir all ingredients together, cooking until heated throughout, then add the wine (chicken broth) and parsley and cook an additional minute. Spread sour cream over the skillet mixture, then top with cheese. 

5.    Meanwhile, in a large mixing bowl, toss the potato slices with melted butter and salt; layer seasoned potatoes over the sauerkraut mixture, covering the entire top. 

6.    Bake, uncovered, for 40-45 minutes, or until potato slices are browned at the edges and the mixture is hot and bubbly throughout. Let stand 5 – 10 minutes before slicing into wedges to serve.