Kielbasa, Sauerkraut, Potatoes, and Herbs

• Tablespoon of olive oil
• 1 Yellow onion chopped
• 2 - 12 oz Packets of kielbasa sausage
• 1 - 24 oz Sauerkraut (homemade or store-bought)
• 2 Potatoes par-cooked cut into 1/2" pieces: starchy russet potatoes work best
• Small bunch of chives thinly chopped
• A few sprigs of parsley roughly chopped
• 6 Leaves of sage chiffonade (cut into ribbons)
• A few sprigs of thyme (leaves pulled from stem)
• Salt and pepper to taste

Preparation - 10 minutes Cook Time - 20 minutes Serving 4-6

1. Start by placing potatoes into a medium-sized pan. Pour water over the potatoes with a generous pinch of salt. Boil them till they are fork tender. They will fall apart and become a mashed consistency if you overcook them. Once cooked, drain and set aside.
2. Dice your onion and place it in a large skillet with a tablespoon of olive oil on medium heat.
3. Cut your sausage into bite-size pieces and place over your cooking onions.
4. Cook the sausage and onions until the sausage is browned and the onions start caramelizing.
5. Add the par-cooked potatoes, herbs, drained sauerkraut and cook for a few minutes to heat all the ingredients together.
6. Taste and adjust the seasoning. Serve and enjoy! This dish is perfect on its own or served with crusty buttered bread.