Polish Sausage Kraut Skillet

Heat the butter in a large skillet with a lid over medium heat; cook and stir the onion and garlic until the onion is translucent, about 5 minutes.

Stir in the water, potatoes, carrots, beef bouillon granules, sugar, and caraway seeds; bring to a boil.

Reduce the heat to a simmer, and cook until the potatoes and carrots are tender, stirring occasionally, about 15 minutes.

Place the sauerkraut on top of the vegetables in a layer, and place the sausages onto the sauerkraut.

Cover, and cook until the sausages are heated through, about 15 minutes.

Whisk the flour into the sour cream in a bowl, and stir into the sauerkraut mixture.

Bring to a simmer to thicken the sour cream, sprinkle with salt and pepper, and serve hot.