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Power Outage Venison Kielbasa, Sauerkraut, and Potatoes Recipe

During a snow and ice storm this winter we had a power outage for almost a full week, so we had to get a little creative in order to cook. Thankfully we had purchased a little propane fish fryer earlier in the year to fry morel mushrooms, and of course, fish. But we didn't realize when we purchased it how helpful it would be to us during this power outage. Using my trusty Lodge Cast Iron skillet, some Redmond Real Salt and other ingredients that we already had on hand, my husband and I whipped up this simple, but delicious, recipe using our Bayou Classic propane fish fryer!


- 1 lb venison kielbasa (We used our jalapeno cheddar venison kielbasa)

- 1 onion, diced

- 2-3 large russet potatoes, diced

- Sauerkraut (Around 16 oz. You can use a can. We used a refrigerated package from Cleveland Kitchen and it was fantastic)

- Redmond Organic Season Salt, to taste

- Redmond Organic Garlic Pepper, to taste

- Olive oil (approximately 2-3 Tbsp)


1) Slice your kielbasa sausage. *If it's not pre-cooked, make sure to brown this first and then it can be added and cooked the rest of the way when you cook your potatoes and onions. This is what we did.

2) Adjust the temperature on your cooker to around medium heat and add the olive oil. Once heated, add your onions and potatoes. Add your Redmond Real Salt to desired taste.

3) It was really windy outside, so we covered our skillet with foil since I don't have a lid for it. This helped the potatoes get nice and soft, but not too much. Once the potatoes are softer but still a little firm, add your sausage to help it cook the rest of the way while the potatoes finish cooking. This didn't take long, just a few minutes, and then we added our sauerkraut and cooked until heated through.

4) Finish with a little more Redmond Real Salt and some fresh Redmond Organic Garlic Pepper and you're good to go!

Andrea Rothove is the Founder and CEO of Huntress View. Follow her on Instagram at @andi_rothove.

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