1/4 cup extra-virgin olive oil

12 oz kielbasa (or bratwurst)

4 medium Yukon gold potatoes

1 cup sweet onion (diced)

2 cloves garlic (minced)

1 teaspoon thyme (dried or 1 tablespoon chopped fresh)

1/2 teaspoon ground sage

14 oz sauerkraut (drained)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Fresh thyme for garnishing

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Prepare the potatoes: Wash and peel the Yukon gold potatoes. Cut them into 1-inch cubes and set aside.
Cook the kielbasa: In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the kielbasa and cook, turning occasionally, for about 5-7 minutes until the sausage is browned and crispy on the outside. Remove the kielbasa from the skillet and set it aside.
Sauté the onions and garlic: In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, until fragrant.
Add the potatoes: Add the cubed potatoes to the skillet, stirring to combine with the onions and garlic. Sprinkle in the dried thyme, ground sage, salt, and pepper. Continue to cook for about 5-7 minutes, stirring occasionally, until the potatoes start to brown.
Combine the sauerkraut: Stir in the drained sauerkraut, then add the kielbasa back into the skillet. Stir everything together to combine and ensure the kielbasa and sauerkraut are evenly distributed.
Simmer: Cover the skillet and reduce the heat to low. Let the mixture simmer for 20-25 minutes, stirring occasionally, until the potatoes are tender and cooked through.
Serve: Once the potatoes are soft and the flavors have melded together, garnish the dish with fresh thyme. Serve hot and enjoy!

For added nutrition, feel free to add other vegetables like carrots or bell peppers.

If you prefer a spicier dish, use spicy kielbasa or add red pepper flakes.

For a lighter version, swap the kielbasa with turkey sausage.

Sweet potatoes can be used instead of Yukon gold potatoes for a sweeter variation.