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Sausage and Sauerkraut Pasta Skillet

Sausage and Sauerkraut Pasta SkilletHere's a satisfying main dish that is quick and easy to prepare. The combination of ingredients is both eye-appealing and delicious. A great choice for the busy cook.

Recipe Ingredients:

8 ounces farfalle (bow-tie) pasta
1 pound polska kielbasa sausage* or other smoked sausage, diagonally cut into 1/4-inch thick slices
1 medium onion, halved and cut into thin slices
4 tablespoons butter or margarine - divided use
2 tablespoons brown sugar, firmly packed
2 pounds refrigerated sauerkraut, drained
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley (optional)
1/4 teaspoon freshly ground black pepper to taste

Cooking Directions:

  1. Cook pasta according to package directions, preferably al dente (firm to the bite); drain and set aside.
  2. Meanwhile, melt 2 tablespoons butter in large skillet over medium heat add the sausage and onion and cook until sausage is nicely browned and onion is tender. Drain excess fat.
  3. Stir in brown sugar and cook for a few seconds until sugar has melted.
  4. Stir in sauerkraut, pasta, remaining 2 tablespoons butter, parsley (if using) and pepper, gently tossing to distribute ingredients evenly; continue to cook just until heated thoroughly.
  5. Serve immediately.

Makes 8 servings.

*Unfortunately, certain sausage manufacturers no longer sell kielbasa in 1 pound packages, rather the packages now weigh 12 to 14 ounces. You can opt to use less sausage, but doing so will diminish the overall flavor of the dish.

Recipe and photograph by Hope Cantil; Copyright © 1999; property of See Terms of Use.