Entree: Ukraine – Kyiv & Central Ukraine – ковбаса ➤ kovbasa (Traditional Ukrainian smoked pork sausage typically sliced and pan-seared or braised, served with onions, potatoes, or sauerkraut)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 2 smoked kovbasa links, approx. 1 lb (454 g) total
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large onion, thinly sliced
- 1 lb (450 g) baby potatoes, halved (or 4 medium potatoes, peeled and quartered)
- 2 cups (300 g) sauerkraut, drained
- 1/2 cup (120 ml) chicken stock or dry white wine
- 1 tsp (2 g) caraway seeds
- 2 bay leaves
- 1 tsp (5 g) sweet paprika (optional)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) sour cream, for serving (optional)
- 2 tbsp (8 g) chopped fresh dill, for garnish

Instructions

1. Pat the kovbasa dry and slice into 1/2-inch (1.25 cm) rounds or leave as whole links and score the casing. Heat 1 tbsp (15 ml) oil in a large heavy skillet over medium-high heat and brown the sausage on both sides until nicely caramelized, about 3–4 minutes per side. Transfer sausage to a plate.  
2. Add the remaining 1 tbsp (15 ml) oil to the skillet, reduce heat to medium, and add the sliced onion. Sauté until soft and translucent, about 6–8 minutes. Add the potatoes and cook, stirring occasionally, until they begin to brown, about 8 minutes.  
3. Stir in the drained sauerkraut, caraway seeds, bay leaves, paprika (if using), and chicken stock or wine. Scrape any browned bits from the pan, then nestle the browned kovbasa back into the skillet.  
4. Reduce heat to low, cover, and simmer until potatoes are tender and flavors are melded, about 15–20 minutes. Uncover for the last 5 minutes if you prefer a drier pan sauce. Remove bay leaves.  
5. Adjust seasoning with salt and pepper. Serve hot, garnished with chopped dill and a dollop of sour cream or a side of spicy mustard and rye bread.