Ingredients
- From your pantry:
- 1/2 pound egg noodles
- 1 pound kielbasa, sliced into 1/4-inch rounds
- 1 cup low-sodium chicken broth
- 1/4 cup grainy mustard
- One 1-pound bag sauerkraut, drained
- Kosher salt
- 1 teaspoon vegetable oil
Preparation
Step 1
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the noodles until al dente, about 5 minutes.
Heat the oil in a large ovenproof skillet. Arrange half of the kielbasa in the skillet and cook until brown around the edges and curled, 2 to 3 minutes. Turn the slices over to brown the other side, 2 to 3 more minutes. Remove to a plate. Repeat with the second batch, using only the fat left behind in the skillet. Remove to the plate.
Wipe out the skillet and add the broth, scraping up any browned bits. When the broth bubbles, stir in the mustard. Then add the sauerkraut, kielbasa and noodles. Place the skillet in the oven and bake until warmed through, about 15 minutes.
Tip: To wipe out the hot skillet, crumple a couple or paper towels and grab with tongs to wipe away the grease.