Kielbasa and Sauerkraut

Ingredients

• 1½ lb Kielbasa sausage
• 24 oz Sauerkraut
• 2 Apple
• 1 Onion
• ½ cup Chicken broth
• 1 tbsp Olive oil
• ½ tsp Caraway seeds (optional)
• ¼ tsp Black pepper
• 2 tbsp Dijon mustard (optional)
• 2 tbsp Fresh parsley (optional)

Steps

1. Slice the kielbasa into 1/2-inch thick rounds. Core and dice the apples. Peel and slice the onion.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add kielbasa and cook until browned on both sides, about 5-7 minutes. Remove kielbasa and set aside.
3. Add sliced onion to the skillet and cook until softened, about 3-5 minutes. Stir in the diced apples and cook for another 3 minutes.
4. Drain the sauerkraut lightly, then add it to the skillet along with the chicken broth, caraway seeds (if using), and black pepper. Bring to a simmer.
5. Return the kielbasa to the skillet, nestling it into the sauerkraut mixture. Cover and simmer for 10-15 minutes, or until heated through and flavors have melded.
6. Serve hot, garnished with fresh parsley and a dollop of Dijon mustard, if desired.