Entree: Ukraine – Carpathian Ukraine – Ковбаса ➤ Kovbasa (Traditional Ukrainian smoked pork sausage from the Carpathians)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) smoked pork sausage (kovbasa), whole
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 lb (454 g) baby potatoes, halved
- 1 cup (225 g) sauerkraut, drained
- 1/3 cup (80 ml) dry white wine (optional)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (2 g) caraway seeds, crushed
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Pat the kovbasa dry and, if whole, slice into 1-inch (2.5 cm) rounds or leave whole; set aside.
2. Preheat oven to 400°F (200°C). Toss the halved baby potatoes with 1/2 tbsp (7.5 ml) vegetable oil, 1/4 tsp (1 g) salt and 1/4 tsp (0.75 g) pepper. Roast on a baking sheet for 25–30 minutes until golden and tender.
3. While potatoes roast, heat 1/2 tbsp (7.5 ml) oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until soft and beginning to caramelize, about 10–12 minutes.
4. Add the kovbasa to the skillet with the onions and brown on both sides 3–4 minutes per side until heated through and slightly crisp.
5. Stir in the sauerkraut, wine (if using), apple cider vinegar, and crushed caraway seeds. Reduce heat to low and simmer gently for 5–8 minutes to meld flavors. Taste and adjust seasoning with remaining salt and pepper.
6. Transfer the roasted potatoes to the skillet or serve the kovbasa and sauerkraut over the potatoes. Sprinkle with chopped parsley and serve hot.