Entree: Ukraine – Odesa & Black Sea – Ковбаса ➤ Kovbasa (Traditional Ukrainian smoked or fresh pork sausage often served pan-fried or braised with potatoes and onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 4 kovbasa links, approx. 1.5 lb (680 g) total
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, about 8 oz (225 g), thinly sliced
- 2 cloves garlic, minced
- 1 lb (454 g) Yukon Gold or Russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 cup (240 ml) chicken or beef stock
- 1 cup (240 ml) sauerkraut, drained and roughly chopped
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 g) caraway seeds, lightly crushed
- Salt and freshly ground black pepper to taste
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) white wine vinegar or apple cider vinegar (optional)

Instructions

1. Heat 1 tbsp (15 ml) oil in a large cast-iron or heavy skillet over medium-high heat. Add kovbasa links and brown evenly on all sides, about 3–4 minutes per side. Transfer sausages to a plate.
2. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil. Add sliced onion and a pinch of salt; cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.
3. Stir in garlic, paprika, and crushed caraway seeds and cook 30 seconds until fragrant. Add tomato paste and cook 1 minute to deepen the flavor.
4. Add cubed potatoes and toss to coat in the onion mixture. Pour in stock and bring to a simmer, scraping any browned bits from the pan.
5. Nestle the browned kovbasa back into the skillet, add chopped sauerkraut, reduce heat to low, cover, and simmer gently until potatoes are tender, 18–22 minutes. Uncover for the last 5 minutes if you want a thicker pan sauce.
6. Adjust seasoning with salt, pepper, and vinegar if using. Sprinkle with chopped parsley and serve hot with crusty bread or a side of pickles.