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Potato Kielbasa Bake


  • 2 tablespoons extra virgin olive oil  (EVOO), divided

  • 1 pound kielbasa (Polish sausage), cut on an angle into 1-inch pieces

  • 1 pound frozen, diced hash brown potatoes, defrosted

  • 1 large onion, diced

  • 2 cloves garlic, chopped

  • Salt and freshly ground black pepper

  • 3 tablespoons flour

  • 2 cups homemade chicken stock

  • 1 cup milk

  • 2 tablespoons yellow mustard

  • 2 cups refrigerated sauerkraut

  • 1 tablespoon butter

  • 1/2 cup shredded Swiss cheese


Pre-heat the oven to 400ºF. Heat a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Cook the kielbasa until brown and crispy, about 3-4 minutes. Remove the sausage from the pan with a slotted spoon and set aside. Add the hash brown potatoes into the same pan with the sausage drippings and cook until brown and crispy, about 4-5 minutes. While the hash browns are crisping, place a medium size skillet over medium-high heat with the remaining 1 tablespoon EVOO, about one turn of the pan. Add the onion, garlic, salt and freshly ground black pepper and cook until tender, 5-6 minutes. Sprinkle the flour over the ingredients in the pan and cook for about 30 seconds. Whisk in the chicken stock, milk and mustard. Bring the gravy up to a bubble, then reduce the heat and add the sauerkraut. Cook until the gravy has thickened and the sauerkraut is heated through, 3-4 minutes. Stir the reserved kielbasa into the gravy and sauerkraut, and transfer the mixture to a 9-inch by 13-inch casserole dish. Top with the hash brown potatoes and a sprinkling of shredded cheese. Transfer to the oven and cook until the cheese has melted.