Keto Kielbasa with Sauerkraut and Bacon

Ingredients

• 1 lb Kielbasa sausage
• 32 oz Sauerkraut
• 8 slices Bacon
• 1 medium Onion
• 1 tsp Caraway seeds
• 1 tbsp Olive oil

Instructions

1. 1Place a 12-inch skillet over medium-high heat (350°F / 175°C). Add the 8 slices of bacon to the dry skillet and cook for 8-10 minutes, turning occasionally with tongs, until the bacon is crispy and golden brown. Use tongs to transfer the cooked 8 slices of bacon to a plate lined with paper towels, leaving all the rendered bacon fat in the skillet.
2. 2While the bacon cooks, use a sharp knife to slice the 1 lb of Kielbasa sausage into 1/2-inch thick rounds. Peel the 1 medium onion and chop it into small, approximately 1/4-inch pieces.
3. 3Add the sliced 1 lb of Kielbasa sausage rounds to the hot bacon fat in the 12-inch skillet. Cook for 3-4 minutes per side, using tongs to turn them, until the kielbasa is browned and slightly crispy.
4. 4Add the chopped 1 medium onion to the skillet with the browned kielbasa. Continue to cook for 5-7 minutes, stirring occasionally with a spoon, until the onion pieces are softened and translucent.
5. 5Carefully drain any excess bacon fat from the skillet, leaving approximately 1 tablespoon of fat with the kielbasa and onions. If less than 1 tablespoon of fat remains, add enough of the 1 tbsp of olive oil to the skillet to reach 1 tablespoon of fat. Add the 32 oz of sauerkraut and the 1 teaspoon of caraway seeds to the skillet and stir everything together thoroughly with a spoon.
6. 6Reduce the heat to medium-low (300°F / 150°C). Cook the mixture for 15 minutes, stirring occasionally, until the sauerkraut is heated through and tender.
7. 7While the sauerkraut mixture simmers, crumble the 8 slices of cooked bacon into small pieces. Once the sauerkraut is heated through, remove the 12-inch skillet from the heat and sprinkle the crumbled 8 slices of bacon evenly over the top of the kielbasa and sauerkraut mixture before serving.

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