Kielbasa and Sauerkraut

This is a meal my Mom would occasionally make. I come from very old fashioned, right off the boat, Italian parents...so as you can guess, this is not a typical dinner from my childhood. My Mom would sometimes experiment with different ethnic cuisines and I loved it. I guess that's where a get my adventurous side from, when it comes to food. This recipe is so very quick and easy to make and so delicious to eat! I like to serve it with homemade cheddar cheese biscuits to soak up the broth. Even the biscuits are easy to make! I'll include that recipe also...

Kielbasa and Sauerkraut
serves 4

2 Tbls. butter
1 lb. smoked kielbasa - chopped
1 large onion - chopped
2 large cloves garlic - minced
2 large russet potatoes - peeled & chopped 
16 oz. bag sauerkraut - drained and lightly rinsed
15 oz. canned beef broth

Heat a large pot on med/high and melt butter. Saute onions, garlic and potatoes in the butter until onions are tender. Now add the kielbasa and the drained/rinsed sauerkraut to the mixture along with the beef broth. Bring to a boil, then reduce heat to a simmer. Cover and let simmer for 20-25 minutes or until the potatoes are fork tender. Serve warm with biscuits. While the kielbasa is simmering make the cheddar biscuits.

Easy Cheddar Cheese Drop Biscuits
makes 11-12 biscuits

2 cups all purpose flour
3 tsp. baking powder
2 Tbls. sugar
1 tsp. kosher salt
1 cup shredded sharp cheddar cheese
2/3 cup low fat milk + 1/3 cup corn oil

Preheat oven to 475 F. Line a cookie sheet with parchment paper.
In a very large bowl, mix together by hand, the first 5 ingredients. Then add in the milk and oil. Mix again until fully incorporated. Using two large spoons, drop large plum sized portions of the biscuit batter onto prepared cookie sheet, leaving about 1/2 inch space between each biscuit. You should get 11-12 biscuits. Bake on center rack for 11 minutes or until the bottom of the biscuits are browned. Serve warm with the kielbasa and sauerkraut.