Freshly ground black pepper & fine sea salt to taste
In a large skillet, heat vegetable oil over medium heat. Add diced potato. This takes the longest to cook, so you'll start with it first. Saute until pieces start to turn translucent and soften, about 5 minutes.
Add onion and kielbasa. Toss until kielbasa browns and onion softens, about 5 minutes.
Add rinsed and drained sauerkraut, apple juice and brown sugar, mixing until combined. Reduce to a low simmer and simmer for 10-12 minutes.
Season with fine sea salt and freshly ground black pepper.
If you've tried this recipe come back and let us know how it was!
I use apple juice for the liquid, but you can also use chicken stock, plain water or even dry white wine.