Kielbasa and Sauerkraut

This one-skillet kielbasa and sauerkraut is a warm, hearty meal perfect for busy evenings. After a quick simmer, the flavors blend into a cozy dinner that’s ready in under 30 minutes.

Flavor: Savory, smoky, and buttery with tangy sauerkraut and sweet, caramelized onions.
Skill Level: Simple ingredients and simple steps get this easy dinner on the table quickly with minimal clean-up.
Time-Saving Tip: Buy pre-sliced kielbasa and onions to make prep quick.
Serving Suggestions: Serve with a crusty baguette and a simple cucumber tomato salad, or with homemade pierogies!

sauerkraut , oil , kielbasa , onion , broth , oregano , butter with labels to make Kielbasa and Sauerkraut

Simple Staples and Switch-Ups

Kielbasa: Choose fully cooked kielbasa sausage for the fastest cook time. Swap for any summer sausage, Polish sausage, meatballs, bacon, or diced ham.
Sauerkraut: Drain well so it simmers instead of steams. Replace the sauerkraut with a bag of coleslaw mix in a pinch.
Seasonings: Chicken broth with a little oregano adds depth of flavor to kielbasa and sauerkraut. For a classic flavor, add a pinch of caraway seeds. If you like it a little sweeter, stir in a splash of apple juice or apple cider, or a small spoonful of brown sugar.
Variations: Toss in a bag of frozen diced potatoes in Step 3 or some sliced apples for a traditional Polish flavor. Bump up the nutrition by adding some shredded zucchini or a bag of peas and carrots.

adding onions to pan to make Kielbasa and Sauerkraut

cooked kielbasa to make Kielbasa and Sauerkraut

How to Make Kielbasa and Sauerkraut

Brown sliced kielbasa in oil. Transfer to a bowl.
Cook the onion in butter, and add the remaining ingredients (full recipe below), including kielbasa.
Simmer until heated through.

Slice the kielbasa diagonally for more surface area and better browning.
Be sure to let the kielbasa sit undisturbed for a minute or two per side to truly sear and not steam.
For a milder tang, rinse the sauerkraut before adding it to the skillet. For a bolder flavor, leave it un-rinsed.
If doubling the recipe, sear the kielbasa in batches so the pan stays hot and they brown nicely.

Leftovers That Last!

Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze portions in zippered bags for up to a month. Reheat on the stovetop, in a crock pot, or in a casserole dish covered with aluminum foil in the oven.

More Cozy & Comforting Dishes

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Heat oil in a large skillet over medium-high heat. Add kielbasa and cook until browned on both sides, about 5 minutes. Transfer to a bowl and set aside.
Reduce the heat to medium and to the same pan, add butter and onions. Cook, stirring occasionally, until tender, about 5 minutes.
Stir in sauerkraut, broth, oregano, and black pepper. Mix well to combine. Add kielbasa.
Cover and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until heated through and flavors are blended.
Serve warm with crusty bread or boiled potatoes.

Rinse sauerkraut if you prefer a milder flavor.
* Add sliced apples or a splash of apple cider for a touch of sweetness.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course

Cuisine American, Polish

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