Sausage Potato & Sauerkraut Skillet – Kielbasa, potatoes and Coca-ColaⓇ-infused sauerkraut creates a winning combination for a traditional and comforting skillet meal.
This post has been sponsored by THE COCA-COLA COMPANY. All thoughts and opinions are my own.
To think that the holidays are just around the corner is unbelievable. With the holidays comes lots of planning and preparation – home decorating, family get-togethers, wish lists and classic meals we look forward to all year long.
Today I’m sharing one of my favorite meals to make around the holidays – this sausage potato & sauerkraut skillet. Sounds pretty Midwestern, doesn’t it? Well, I guess it kind of is. My grandparents on my mom’s side were Polish, and we ate lots of Kielbasa (Polish sausage) growing up. The sauerkraut is a German thing and has always been a staple in my family on both sides. The potatoes. . .well, that’s just a given for a classic Midwestern dish.
But here’s a little twist you maybe weren’t expecting. . .I use Coca-ColaⓇ to infuse the sauerkraut with a rich tangy, sweet and unexpected flavor.
When I saw these huge 35 can packs at Sam’s Club the other day, it made me think of this recipe. So, I snatched one of these big packs up, knowing that the rest of the cans would also be put to good use in the coming weeks.
Our family drinks Coca-ColaⓇ straight out of the can, we use it as a mixer for cocktails, and as I just mentioned, we cook with it, too. I’ve made marinades with it, used it in a slow cooker with roasts and have even baked with it. Today, though, it’s all about the sauerkraut. And before we get started, here’s a tip you’re going to want to remember. . .don’t forget to drain and rinse the kraut before you put it in the pan!
After adding the Coca-ColaⓇ, a little balsamic vinegar and brown sugar rounds out the flavor of the kraut. You just let it all simmer together for a good hour and then turn the heat up to let the remaining liquid cook down. Often I will make the sauerkraut the day before I make this skillet. I really believe that magical things happen when you set this in the fridge for 24 hours before you use it.
And for full disclosure, the amount of kraut I make is more than what’s needed for the skillet recipe. I use about two cups for the skillet recipe and use the leftovers to top bratwurst, add to a pork roast or just eat on its own. It’s a superfood, you know!
After the Coca-ColaⓇ cooks down, the sauerkraut will actually glisten. Pretty cool, right? Here’s where we start putting everything together.
It’s such a comforting flavor combination.
I’ll be honest. I haven’t always been a sauerkraut fan. I just actually started to really like it about a year ago. My parents always told me that my tastes would change as I got older, and they have. It’s really true. Around this time of year, I find myself craving it.
This dish makes me think about my family. Who I am. How I was raised.
It’s the perfect recipe to share with loved ones around the holidays. I also whip this up when I have some baked potatoes left over from dinner the night before. I just cut up the baked potatoes, salt and pepper them when they’re in the pan and add the other ingredients. So simple. I hope you enjoy this dish as much as our family does.
Sausage Potato & Sauerkraut Skillet
Kielbasa, potatoes and Coca-ColaⓇ-infused sauerkraut creates a winning combination for a traditional and comforting skillet meal.
- Yield: 4 servings 1x
For the Coca-ColaⓇ Sauerkraut
- 2 tablespoons butter
- 1 cup onion, chopped
- 14 ounce can sauerkraut, drained and rinsed
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 can (12 fluid ounces) Coca-ColaⓇ
For the Skillet
- 6 baby red potatoes, cleaned and cubed
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 14 ounces Kielbasa sausage, sliced
- 2 cups prepared Coca-ColaⓇ sauerkraut
For the Sauerkraut
- Melt the butter in a large skillet and saute onions until translucent.
- Stir in the sauerkraut, vinegar, brown sugar and Coca-ColaⓇ.
- Cover, reduce heat to low and simmer for 1 hour.
- Remove cover, increase to medium heat and allow the liquid to cook down for about 15 minutes.
- Set sauerkraut aside or refrigerate until ready to prepare skillet meal.
For the Skillet
- In a large skillet, saute the potatoes in butter for 8-10 minutes or until lightly browned.
- Salt and pepper potatoes.
- Add the sausage and sauerkraut.
- Cook uncovered over medium heat for 5-10 minutes or until heated through, stirring now and then.
Often I prepare the sauerkraut for this dish the night before. It might just be me but I believe it’s even more flavorful the next day!
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