Ingredients:
4 medium potatoes, peeled and cubed
1 tablespoon canola oil
2 14-oz turkey kielbasa, cut into 3/4 inch chunks
1 onion, diced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
8 Old El Paso 6-Inch Flour Tortillas, warmed
2 tablespoons stone ground mustard
3/4 cup jarred or fresh sauerkraut

Directions:
Bring a pan of water to boil. Boil the potatoes until just beginning to soften. Drain and set aside.

Heat the oil in a large skillet. Saute the onion and kielbasa until the onions are soft and the kielbasa is beginning to brown, about 5-8 minutes. Add the potatoes, salt and pepper and saute until the potatoes are heated through and evenly distributed amongst the sausage.

Meanwhile, spread a layer of mustard on each tortilla. Evenly divide the potato-kielbasa mixture between the tortillas and top with sauerkraut. Fold to close. Serve immediately.

My thoughts:

When my husband lived in Austin, Texas back in the dark ages before he knew me, he indulged in what was called a “German taco”. Texas has a sizable German population and when co-mingled with the Mexican population, this is what happens. You get a German sausage wrapped in a tortilla and sold a festivals. Fusion at perhaps its best. I’ve never been to Texas but I haven’t been able to get the idea of a sausage taco out of my mind. So when Old El Paso asked me to create and share a clever taco recipe, I saw my chance to make my wurst taco dreams come true. Taking a page from my own Baltimore-Polish heritage, I thought I’d make a Polish taco to put the German tacos to shame. To keep it light, I used turkey kielbasa instead but traditional kielbasa is excellent as well. I added some potatoes, onions and sauerkraut. I have to admit I was slightly skeptical but it was awesome! Not terribly different than a hot dog with kraut, just more filling, more flavorful and wrapped in a tortilla instead of a bun. I’m a fan.