If you’re looking for a 20-minute one-skillet meal, this Kielbasa and Sauerkraut recipe is the perfect solution!
Looking for a dinner option that requires basically zero culinary skills? This hearty kielbasa and sauerkraut dish brings together the bold, smoky flavors of Polish sausage with tangy, fermented cabbage in a comforting one-pan meal. It might sound weird to use brown sugar in a savory dish—but I find it perfectly balances the sauerkraut’s acidity, while caraway seeds add a hint of authentic Eastern European flavor. Brown mustard ties everything together with a gentle, tangy kick.
Ready in under 20 minutes, this flavorful dish makes a fantastic weeknight dinner served over potatoes, alongside a crusty baguette, or simply on its own. It’s the kind of satisfying, no-fuss cooking that transforms simple pantry staples into something deeply flavorful and soul-warming.
A few days ago, I made this recipe for my nephews, and they wiped their plates clean. It’s always hard to get kids to finish their dinner, but this kielbasa and sauerkraut recipe was an instant hit. I crisped up the kielbasa until golden brown on each side. When you pair that smoky, charred sausage with tangy sauerkraut, even the pickiest eaters can’t resist.
What exactly is kielbasa?
For those of you who don’t know, kielbasa is a type of Polish sausage that’s typically made from ground pork and seasoned with garlic, marjoram, and other spices. The word kiełbasa literally means “sausage” in Polish and includes a range of fresh (aka raw), dried, and smoked sausages with various seasonings in that country. In American grocery stores, it usually refers to a specific style of smoked, fully-cooked sausage made from pork, beef, turkey, or a blend that has a distinctive smoky, garlicky flavor and firm texture. You can find it pre-cooked and ready to eat in most supermarkets, and many Eastern European butchers may offer fresh varieties. I always like to pick up double the amount and stash some in the freezer for future use.
How do I store leftovers?
If I’ve got any leftovers from this kielbasa and sauerkraut recipe, I store them in an airtight container in the refrigerator for up to 3 days. You can also freeze this dish after it has fully cooled in a freezer-safe container for up to 6 months. Thaw overnight in the fridge. To reheat, I recommend placing leftovers in a lightly oiled pan over medium-low heat and stirring occasionally until heated through, about 4-6 minutes. You can also microwave them in a covered dish for 2-3 minutes, stirring halfway through. Add a splash of water or broth if it seems dry during reheating to prevent sticking.
Serving suggestions
While this kielbasa and sauerkraut is delicious on its own, I think it tastes even better paired with a few side dishes. Serve it with Roasted Broccoli And Cauliflower, a bowl of this Chopped Salad, and a plate of these Garlic-Roasted Potatoes (Delicious And Crispy!). It also pairs wonderfully with this recipe for Healthy Mashed Potatoes or even a batch of these Air-Fryer Sweet Potato Fries. For dessert, try this delicious Cream Cheese Pie or these Oatmeal-Raisin Cookies.
Ingredients
- 2 tablespoons butter
- 1 small onion chopped
- 16 ounces kielbasa sausage sliced into 1/2-inch pieces
- 16 ounces sauerkraut with juice drained slightly
- 2 1/2 tablespoons brown sugar
- 1/4 teaspoon caraway seeds
- 4 teaspoons brown mustard
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium heat. Add butter and let it melt. Stir in the chopped onion and cook until golden, about 5-7 minutes.
- Add the sliced kielbasa to the skillet. Sear until lightly browned and heated through, about 5 minutes.
- Stir in the sauerkraut, brown sugar, caraway seeds, and brown mustard. Cook until the flavors mix well and the sauce thickens slightly, about another 5 minutes. Season with salt and pepper.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment