1 lb kielbasa*, cubed
1/4 cup chopped onion
3 cloves garlic, minced
1 cup finely shredded Polish sauerkraut, drained (if needed)
2 cups cubed Russet potatoes, parboiled
1/4 cup sour cream
freshly ground black pepper
*I like to use the good garlic-y kind from the Polish grocery but any good, kielbasa would work.
Preheat oven to 350. Saute the kielbasa, onion, and garlic in olive oil until the onion is translucent. Drain off any excess fat. Allow to cool 5-10 minutes.
Meanwhile, beat together the eggs, sour cream, pepper until fluffy. Stir in the sausage mixture, sauerkraut and the potatoes. Oil an 8x8-inch baking dish. Pour the mixture into the dish and bake for 40 minutes or until fully set in the middle. Allow to cool 5 minutes. Slice into 9 squares and serve.
Note: Do not skip the cooling step, it is difficult to cut straight out of the oven.