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Quick Pork and Sauerkraut Skillet
70% authentic · American-German
A simplified, faster version of the classic, made in a single skillet for easy cleanup. Uses pre-cooked sausage or thinly sliced pork for speed.
Ingredients
- Smoked Sausage (e.g., Kielbasa) or Thinly Sliced Pork Loin1.5 lbs
- Sauerkraut24 oz
- Onion1 medium
- Garlic2 cloves
- Caraway Seeds1/2 tsp
- Chicken or Vegetable Broth1/2 cup
- Saltto taste
- Black Pepperto taste
- Butter or Oil1 tbsp
Steps
- 1
Slice sausage into 1/2-inch rounds or thinly slice pork loin.
- 2
Heat butter or oil in a large skillet over medium-high heat. Brown the sausage or pork slices.
- 3
Remove sausage/pork from skillet. Add chopped onion and cook until softened, about 5 minutes.
- 4
Add minced garlic and caraway seeds, cook for 1 minute until fragrant.
- 5
Add sauerkraut and broth to the skillet. Stir to combine.
- 6
Return sausage/pork to the skillet. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until flavors meld and everything is heated through.
- 7
Season with salt and pepper to taste. Serve hot directly from the skillet.
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