- 10 1/2-inch-thick diagonal slices kielbasa sausage (about 8 ounces)
- 1 small onion, sliced
- 1 1/2 tablespoons chopped fresh thyme or 1 teaspoon dried
- 1 cup apple juice or cider
- 1/2 cup canned beef broth
- 1/2 cup drained sauerkraut (from jar or can)
- 12 ounces red-skinned potatoes, halved, thinly sliced crosswise
- Cook kielbasa in large skillet over medium-high heat until sausage is beginning to brown and some fat is rendered, about 3 minutes. Add onion and thyme. Cover and cook until onion starts to soften, stirring once, about 2 minutes. Add apple juice, broth and sauerkraut. Mix in potatoes. Reduce heat to medium-low. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt and pepper.