Ingredients
10
1/2-inch-thick diagonal slices kielbasa sausage (about 8 ounces)
1
1/2 tbsp chopped fresh thyme or 1 tsp dried
1
cup apple juice or cider
1/2
cup canned beef broth
1/2
cup drained sauerkraut (from jar or can)
12
ounces red-skinned potatoes, halved, thinly sliced crosswise
Directions
1.
Cook kielbasa in large skillet over medium-high heat until sausage is beginning to brown and some fat is rendered, about 3 minutes. Add onion and thyme. Cover and cook until onion starts to soften, stirring once, about 2 minutes. Add apple juice, broth and sauerkraut. Mix in potatoes. Reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt and pepper.
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