Kielbasa and Sauerkraut are a classic combination that makes for a sumptuous, savory meal in no time!
With just two special ingredients and a few staple pantry items, you can toss together a hearty meal of kielbasa and sauerkraut on the stovetop in no time. I love easy, wholesome meals like Oven-Baked Sausage and Peppers and Homemade Cheesesteak Fajitas because they are simple and well-rounded — and they help spice up the regular weeknight meal rotation!
Why This Recipe Works
Smoky, garlicky pork kielbasa sausage has been a beloved staple of Polish cuisine for years, and nothing pairs with it better than a warm bed of briny, tangy sauerkraut. This kielbasa and sauerkraut recipe calls for only a handful of ingredients and most of them are likely already in your pantry.
With pre-cooked kielbasa sausage, a few minutes of sautéing is really all this recipe takes to come together. Serve it with some colorful vegetables alongside other Polish bites (or on bread!) for a delicious, versatile meal bound to please the whole family.
Ingredients Needed
- Kielbasa Sausage: Slice it however you prefer. I like to slice it thin to crisp the edges, but I’ve also enjoyed larger coins as well!
- Onion: A diced yellow onion sautéed in butter adds a sweet, pungent depth to the sour sauerkraut.
- Sauerkraut: You can buy this classic fermented cabbage from the store, or make it at home yourself!
- Brown Sugar: This will mellow out any harsh or overpowering garlicky or sour flavors. Don’t skip it!
- Cinnamon: Adding a bit of cinnamon while sautéing the sauerkraut adds a subtle layer of sweet, spiced flavor.
- Salt and Pepper: These two staple seasonings are all you need to bring this whole dish together. It’s really that simple!
How to Make Kielbasa and Sauerkraut
- Brown the kielbasa. Heat a large cast iron skillet (this is important because cast iron gets sufficiently hot to brown the sausage and cook the sauerkraut) and cook the sausage until it’s browned to your liking. Remove it from the pan and set it aside.
- Sauté your onion. After dicing your onion, melt butter in the cast iron pan and add the onions, sautéing for about one minute to let it soften.
- Cook the sauerkraut. Add in your sauerkraut, brown sugar, cinnamon, and salt and pepper. Ensure all are well combined and cook until the sauerkraut begins to brown.
- Combine, simmer, and enjoy: Add your sausage back into the mix and cover the pan. Let the dish simmer for 8 to 10 minutes and serve!
Storage and or Freezing Instructions
- Make-ahead instructions: You can prep your ingredients ahead of time or you can fully cook this meal a few days before eating it. Simply store it covered in the refrigerator and reheat it on the stove when you’re ready!
- Freezing instructions: Yes, you can freeze kielbasa and sauerkraut! Portion up leftovers into freezer bags or freezer-safe containers once they’re cooled. Store in the freezer for up to six months. Let thaw in the refrigerator overnight before reheating on the stovetop.
- Storage instructions: Let everything cool and store leftovers in airtight, covered containers in the refrigerator for up to five days. To reheat, you can pop this dish into the microwave for a few minutes, or you can return everything to a pan and heat it thoroughly.
Recipe Notes and Tips
- Use pre-cooked kielbasa. Most kielbasa comes pre-cooked, so all you need to do is brown it up a bit for some nice, smokey flavor.
- Drain the sauerkraut. If you use store-bought sauerkraut that comes in a package, it’s likely got a lot of liquid. While you don’t want to completely dry out the cabbage, drain excess liquid before adding the sauerkraut to your pan to avoid an overpowering flavor.
- Add chicken broth for moisture. If the sauerkraut is a bit dry after cooking, you can add chicken broth, 1 tablespoon at a time, until you’ve reached your desired consistency.
- Include some vegetables. If you’d like some extra color or crunch to this dish, it pairs well with diced bell pepper, cubed potatoes, green beans, or even diced-up apples. Sweetness helps subdue the strong sauerkraut flavor.
FAQS
This kielbasa and sauerkraut recipe is super versatile. You can serve it alongside traditional Polish eats like pierogis or potato pancakes. This hearty dish also goes well with a side of mashed potatoes or green beans, and it’s always delicious and served on a roll as a sandwich!
For this kielbasa and sauerkraut stovetop recipe, the sausage is cooked in a cast iron pan. However, you can grill, roast, bake, slow-cook, or even air fry kielbasa!
Sauerkraut is a well-known German food. It’s simply shredded cabbage that has been fermented, which gives it a sour, vinegary taste and has lots of health benefits!
Related Recipes
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Kielbasa and Sauerkraut Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 2 lbs Kielbasa Sausage
- 1 medium Onion diced
- 1 tablespoon Oil
- 1 lb Sauerkraut
- 2 tablespoons Brown Sugar
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Cinnamon
Instructions
- Heat a large cast iron skillet (this is important because cast iron gets sufficiently hot to brown the sausage and cook the sauerkraut) and cook the sausage until it’s browned to your liking. Remove it from the pan and set it aside.
- After dicing your onion, melt butter in the cast iron pan and add the onions, sautéing for about one minute to let it soften.
- Add in your sauerkraut, brown sugar, cinnamon, and salt and pepper. Ensure all are well combined and cook until the sauerkraut begins to brown.
- Add your sausage back into the mix and cover the pan. Let the dish simmer for 8 to 10 minutes and serve!
Notes
- Use pre-cooked kielbasa. Most kielbasa comes pre-cooked, so all you need to do is brown it up a bit for some nice, smokey flavor.
- Drain the sauerkraut. If you use store-bought sauerkraut that comes in a package, it’s likely got a lot of liquid. While you don’t want to completely dry out the cabbage, drain excess liquid before adding the sauerkraut to your pan to avoid an overpowering flavor.
- Add chicken broth for moisture. If the sauerkraut is a bit dry after cooking, you can add chicken broth, 1 tablespoon at a time, until you’ve reached your desired consistency.
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