Kielbasa and Sauerkraut Recipe

Kielbasa and sauerkraut in an oven baking pot.

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5 from 1 vote

Kielbasa and Sauerkraut Recipe

Kielbasa and Sauerkraut are a classic combination that makes for a sumptuous, savory meal in no time!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: German

Servings: Servings

Calories: 827kcal

Author: Aimee Mars

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
1/2 teaspoon Ground Black Pepper
1/2 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.

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.

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