Get ready to fall in love with the ultimate comfort food classic: Kielbasa and Sauerkraut. This dish is a timeless combination of savory, smoky sausage and tangy, fermented cabbage, all simmered together to create a meal that’s both incredibly simple and deeply satisfying. It’s the perfect weeknight dinner, ready in under an hour with minimal prep.
Whether you grew up with this dish or are trying it for the first time, our recipe guarantees a perfect result every time. We’ve perfected the balance of flavors, ensuring every bite is packed with deliciousness that will have your family asking for seconds. Plus, it’s a fantastic one-pan meal, which means cleanup is an absolute breeze.
Why You’ll Love This Kielbasa and Sauerkraut Recipe
- Incredibly Flavorful: The combination of smoky Polish sausage, tangy sauerkraut, sweet apples, and savory onions is simply irresistible.
- One-Pan Wonder: Everything cooks together in a single skillet, making for a quick and easy cleanup process.
- Quick & Easy: This recipe is perfect for busy weeknights, going from pantry to table in about 45 minutes.
- Budget-Friendly: Made with simple, affordable ingredients, this is a meal that delivers big flavor without breaking the bank.
- Perfectly Customizable: We’ll show you how to make it on the stovetop, in the oven, or even in a slow cooker!
The Stars of the Show: Key Ingredients
The magic of this dish lies in its simple yet powerful ingredients. Using high-quality components will elevate the final flavor, so let’s talk about what you’ll need.
Choosing the Right Kielbasa
For the most authentic flavor, look for a good quality smoked Polish kielbasa. This type of sausage is typically pre-cooked, which makes it perfect for this recipe. You can usually find it in the refrigerated meat section of your grocery store. If you can’t find kielbasa, a good smoked sausage will also work well.
The Best Sauerkraut for This Dish
The sauerkraut you choose can make a big difference. We recommend using refrigerated sauerkraut, which you can find in bags or jars. It tends to have a crisper texture and a fresher, more complex flavor than canned varieties. For a milder tang, you can give it a quick rinse under cold water before using.
How to Make Kielbasa and Sauerkraut (Step-by-Step)
This simple stovetop method is our go-to for a quick weeknight dinner. It allows the flavors to meld together perfectly, creating a rich and savory sauce that beautifully complements the sausage and sauerkraut.
- Sauté the Aromatics: Start by melting butter in a large skillet or Dutch oven over medium-high heat. Add the sliced onions and sauté until they begin to soften and turn translucent.
- Brown the Kielbasa: Add the sliced kielbasa to the skillet. Cook for 5-7 minutes, stirring occasionally, until it’s nicely browned on all sides. This step is key to building flavor.
- Combine Ingredients: Stir in the minced garlic and cook for about 30 seconds until fragrant. Then, add the drained sauerkraut, sliced apple, brown sugar, caraway seeds, black pepper, and chicken broth. For another great skillet meal, try our Crockpot Kielbasa with Potatoes and Green Beans.
- Simmer to Perfection: Bring the mixture to a simmer. Once simmering, reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes. This gives the flavors ample time to meld together beautifully.
- Serve and Enjoy: Give everything a final stir and serve hot. This dish is fantastic on its own or with your favorite side dishes.
Expert Tips for the Best Kielbasa and Sauerkraut
- Don’t Skip the Browning: Searing the kielbasa before simmering is crucial. It creates a delicious caramelized crust that adds a deep, savory flavor to the entire dish.
- Balance the Flavors: The apple and brown sugar are not just for sweetness; they balance the tang of the sauerkraut. Feel free to adjust the amount of sugar to your liking.
- Let It Simmer: Be patient and allow the dish to simmer for the full recommended time. This step is essential for the flavors to fully develop and meld.
- Add Some Beer: For a deeper, more robust flavor, substitute half of the chicken broth with your favorite lager or pilsner. This is a classic addition that adds another layer of complexity. If you’re looking for another comforting classic, our American Goulash recipe is a must-try.
Delicious Variations to Try
While the classic skillet version is fantastic, this versatile dish can be adapted to your favorite cooking methods. For a similar dish made in a slow cooker, check out our Slow Cooker Cabbage and Sausage.
Oven-Baked Kielbasa and Sauerkraut
Baking is a great hands-off method. Simply combine all the ingredients in a large baking dish, cover tightly with foil, and bake at 375°F (190°C) for 45-50 minutes, or until everything is heated through and the flavors have blended.
Slow Cooker Kielbasa and Sauerkraut
For a true “set it and forget it” meal, the slow cooker is your best friend. Brown the kielbasa and onions in a skillet first (for best flavor), then transfer everything to your slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours.
What to Serve with Kielbasa and Sauerkraut
This hearty dish pairs wonderfully with a variety of sides. Here are a few of our favorites to round out your meal:
- Mashed Potatoes or Mashed Sweet Potatoes
- Buttered Egg Noodles
- Pierogies
- A crusty rye bread for soaking up the delicious sauce
- A simple green salad
Storing and Reheating Leftovers
Kielbasa and Sauerkraut tastes even better the next day! Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, simply place the desired portion in a saucepan over medium-low heat until warmed through. You can also microwave it in short intervals until hot. You may want to add a splash of chicken broth to loosen it up if needed.
Frequently Asked Questions
Stored properly in an airtight container, leftover kielbasa and sauerkraut will last for 3 to 4 days in the refrigerator. The flavors often taste even better the next day!
It’s a matter of personal preference. If you enjoy the full tangy flavor of sauerkraut, use it straight from the jar after draining. If you prefer a milder flavor, give it a quick rinse with cold water before adding it to your dish.
To enhance the flavor, you can add sliced apples for sweetness, onions and garlic for an aromatic base, caraway seeds for a traditional taste, and a bit of brown sugar to balance the tang. A splash of beer instead of chicken broth also adds incredible depth.
This dish pairs wonderfully with creamy mashed potatoes, buttered egg noodles, pierogies, or a slice of crusty rye bread to soak up all the delicious juices.
The best way is to simmer them together in a large skillet or Dutch oven. First, brown the sliced kielbasa and sauté some onions, then add the sauerkraut and other ingredients to simmer for about 20-25 minutes. This allows the flavors to meld beautifully.
Share Your Creations!
We are certain this Kielbasa and Sauerkraut recipe will become a new family favorite. It’s a dish that brings warmth and comfort to any table. If you make it, we would love to see! Please leave a comment below or share a photo of your masterpiece on Pinterest.
Kielbasa and Sauerkraut Recipe
Kielbasa and Sauerkraut: The Ultimate One-Pan Recipe
Ingredients
Equipment
Method
- Melt butter in a large skillet or Dutch oven over medium-high heat. Add the sliced onion and cook until softened, about 5 minutes.
- Add the sliced kielbasa to the skillet. Cook, stirring occasionally, until browned on both sides, about 5-7 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the drained sauerkraut, sliced apple, brown sugar, caraway seeds, black pepper, and chicken broth. Stir everything together to combine.
- Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes, allowing the flavors to meld.
- Stir one last time and serve immediately. Enjoy!
Notes
Beer Variation: For a richer, deeper flavor, replace 1/2 cup of the chicken broth with a lager or pilsner beer.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
