Entree: Ukraine – Western Ukraine – Ковбаса ➤ Kovbasa (Traditional Ukrainian smoked or fresh pork sausage seasoned with garlic and spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 2 large kovbasa links, approx. 1 lb (454 g) each
- 1 lb (454 g) baby potatoes, halved
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 medium onions, thinly sliced
- 4 cloves (12 g) garlic, minced
- 1 tsp (5 ml) caraway seeds, lightly crushed
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 cup (120 ml) chicken broth or water
- 1 tbsp (15 ml) white vinegar or apple cider vinegar
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). In a large ovenproof skillet, heat 1 tbsp (15 ml) vegetable oil over medium-high heat. Add the kovbasa links and brown on all sides, 3–4 minutes per side; remove and set aside.
2. In the same skillet add remaining 1 tbsp (15 ml) oil and 2 tbsp (28 g) butter. Add the sliced onions and cook, stirring occasionally, until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic, caraway seeds, paprika, black pepper and salt; cook 1 minute until fragrant.
3. Add the halved potatoes and toss to coat in the onion mixture. Pour in 1/2 cup (120 ml) chicken broth and 1 tbsp (15 ml) vinegar, scraping up any browned bits. Nestle the browned kovbasa links on top of the potatoes.
4. Transfer the skillet to the preheated oven and roast until potatoes are tender and sausage is cooked through, about 25–30 minutes. Remove from oven and let rest 5 minutes.
5. Slice the kovbasa into thick rounds, toss potatoes and onions to mix, garnish with 2 tbsp (8 g) chopped parsley and serve warm.