Recipe By Plantings and Pairings


  • 2 tablespoons extra virgin olive oil
  • 1 shallot, minced
  • 3 cloves garlic, minced
  • 1 red pepper, seeded and thinly sliced
  • 1 teaspoon fennel seeds
  • 2 tablespoons spicy Dijon mustard
  • Pinch of cayenne
  • ¼ teaspoon black pepper
  • ½ cup dry white wine or vermouth
  • 2 tablespoons chopped parsley
  • 14 oz. Hillshire Farms polska kielbasa sausage, sliced in ¼-inch thick rounds
  • 3 cups sauerkraut, rinsed and squeezed dry
  • 5 tablespoons sour cream
  • 1 cup shredded Emmentaler cheese
  • 2 Yukon gold potatoes, thinly sliced
  • ¼ teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter, melted


  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons oil in a large oven-proof skillet over medium heat. Add the shallot, garlic and red pepper and cook until softened.
  • Add the sliced sausage and sautee until beginning to brown and curling at the edges.
  • Add the sauerkraut, mustard, fennel seeds, cayenne, and black pepper, and stir until heated through, about 4 minutes. Add the wine and parsley and cook for an additional 2 minutes.
  • Spread the sour cream over the skillet mixture and sprinkle with cheese.
  • Toss the potato slices with 1 teaspoon oil, the melted butter and salt. Arrange the seasoned potatoes in a tight formation over the sauerkraut mixture and bake for 40-50 minutes, until the potato slices are browning at the edges and the mixture is bubbling. Let stand 10 minutes before serving.