Cut the kielbasa sausage into 2-inch chunks.

Place the sauerkraut in a large mesh strainer and rinse with cool water. Set aside to drain.

Heat a large non-stick skillet over medium-high heat and add 2 teaspoons of olive oil. Once hot, add the kielbasa chunks and sear for about 5 minutes until golden.

Remove the sausage and set aside. In the same skillet, add the diced onion, minced garlic, and diced potatoes. Cover and cook for 8 to 10 minutes until the onions brown and potatoes become tender.

Stir in the drained sauerkraut, caraway seed if using, and ¼ cup chicken stock. Mix well.

Return the seared kielbasa to the skillet. Cover and cook for another 5 to 6 minutes.

If the skillet mixture seems dry, add the remaining chicken stock up to ½ cup total. Taste and season with salt and pepper before serving.