Keilbasa, Saurkraut and Potato Stew
During the depression my family was lucky enough to have owned a butcher shop. However, even though she owned this, she gave her customers the better qualities of meat and fed her family everything else.
This recipe is hearty and filling and goes a long way and costs very little.
You can also substitute hotdogs for the keilbasa.
Featured Pinch Tips Video
- 2 lb
- keilbasa, i prefer hillshire or fresh from a butcher
- 1 large
- yellow onion, chopped
- 2 can(s)
- saurkraut, rinsed and drained
- 10 large
- potatoes, any kind
- 2 sprig(s)
- bay leaves
- 2 tsp
- onion powder or granules not onion salt
- 3 Tbsp
- hungarian paprika
- 1 tsp
- salt or add more to taste
- water to cover
1Wash potatoes and cube them into good size chunks but be sure they are bite sized. Place them in a large dutch oven pot. Second layer, add chopped onions, bay leaves, salt, paprika and onion powder. Cover with just enough water to barely cover the potatoes. Stir together. Make another layer by adding the meat. DO NOT STIR THIS LAYER IN AT THIS TIME. Last layer, saurkraut. Be sure that you spread it out in an even layer.