I will eat anything that includes sour cream. It is literally my favorite food. Since I’ve come around to sausage and sauerkraut and I have way too much paprika, this looked like the perfect recipe. I’ve made some alterations, so here’s the original and below is what I actually did.
2 T butter
2 medium onions, chopped
2 cloves garlic, minced
1 T hot paprika
1 lb Polish sausage, sliced
3 small potatoes, medium dice
2 T fresh chopped dill
1 tsp caraway seeds
2 c chicken broth
2 16 oz cans sauerkraut, drained and rinsed
3/4 c sour cream
1. Melt the butter in a dutch oven and add the onion, garlic, and paprika. Cook over medium heat until the onion is quite soft, 5 to 7 minutes.
2. Add the sausages and potatoes and cook for a minute to begin rendering their fat. Add the dill, caraway seed, broth, and water. Bring to a boil then simmer for 15 minutes.
3. Add the sauerkraut and stir to combine well. Continue simmering, covered, for an additional 15 minutes. Add a little water (no more than 1/2 c) if it looks like there’s not enough liquid or the sauerkraut begins burning to the bottom of the pot.
4. Add the sour cream and simmer just until hot; avoid letting the liquid boil once it’s added. Serve immediately.