This skillet kielbasa with sauerkraut recipe is a hearty and satisfying meal that’s both delicious and easy to prepare. It’s a one-pan wonder with Polish sausage and tangy sauerkraut, made on the stovetop in just 35 minutes. Perfect for those seeking a cozy dish that’s straightforward to prepare.
If you love kielbasa and cabbage, you should definitely try my Fried cabbage with kielbasa recipe.
Why you’ll love this kielbasa with sauerkraut recipe
- Weeknight Winner: Ready in just about 35 minutes, perfect for any night of the week.
- Customizable: While kielbasa and sauerkraut are the stars, feel free to omit the mushrooms.
- Amazing Flavors: Polish kielbasa cooks up quickly, developing delicious flavors when browned. Paired with sauerkraut, it creates a delightful combination.
- Minimal Prep, Maximum Flavor: Made in a single skillet using everyday ingredients, this recipe is as easy as it is delicious.
How to make kielbasa and sauerkraut skillet dinner
- Sauté the Mushrooms: We begin by sautéing the mushrooms until they turn golden brown. Once done, we remove them from the skillet and set aside.
- Cook the Sausage: In the same skillet, we brown the sausage in oil and butter, leaving some fat in the pan. Then transfer to a plate.
- Create Flavors: We add chopped onion and garlic to the skillet and cook until fragrant.
- Season and Add Sauerkraut: We stir in spices and tomato paste, then add the sauerkraut and apple juice. Let the sauerkraut simmer for about 10 minutes.
- Combine Ingredients: Finally we return the mushrooms and kielbasa to the skillet, then simmer everything together for an additional 10 minutes.
This meal comes together quick and easy, with minimal prep time and no need for constant monitoring. Enjoy the delicious flavors in every bite!
Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube.
Kielbasa and sauerkraut ingredients
- Kielbasa: Opt for premium-quality pork kielbasa for the best flavor. Alternatively, you can use smoked sausage varieties with beef or chicken. Frankfurter wurst can also be used.
- Sauerkraut: Fermented cabbage available in cans, jars or bags.
- Mushrooms: Adds richness to the dish. You can omit or substitute with bell peppers if desired.
- Onion and Garlic: Essential for flavor.
- Olive Oil and Unsalted Butter: Used to brown kielbasa and enhance the dish’s richness.
- Seasoning: A blend of salt, black pepper, marjoram (or oregano), cumin, sweet paprika, bay leaf, and optional caraway seeds for extra flavor.
- Apple Juice: Adds a mellow sweetness and helps to tame the sauerkraut. Unfiltered apple juice is recommended.
- Tomato Paste: Adds richness and depth of flavor, making the dish hearty and satisfying.
Helpful tips
- Adjust Sourness: If you prefer a less sour taste, consider draining and rinsing the sauerkraut before using it in the recipe. This helps to remove excess brine and soften the flavor. Simply rinse the sauerkraut in a sieve under cold running water, then allow it to drain completely before adding it to the skillet.
- Try Different Flavors: For a variation in taste, you can experiment with different liquids instead of apple juice. Consider using sweet malty dark beer or chicken broth mixed with a tablespoon of brown sugar for added depth of flavor.
What is the difference between smoked sausage and kielbasa?
Smoked sausage is a broad term referring to any sausage variety that’s been smoked. On the contrary, kielbasa represents a specific type of Polish sausage, boasting a robust flavor and distinct chunky texture. Infused with garlic, marjoram, and other spices, kielbasa offers a unique taste profile. Unlike fresh sausages, packaged kielbasa available in grocery stores is precooked, requiring only browning and reheating before serving.
Compared to other sausage varieties such as spicy and smoky andouille or fennel-flavored Italian sausage, kielbasa tends to have a milder taste and a coarser texture.
What to serve with kielbasa and sauerkraut
- Country bread
- Crispy potatoes
- Steamed potatoes
- Egg noodles
- Baked potatoes
How to store leftover kielbasa with sauerkraut
- Make ahead: The sausage and sauerkraut can be cooked and refrigerated for up to 1 day in advance.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezer: Cool completely, then freeze in airtight containers for up to 3 months. The texture of the sauerkraut may be slightly altered once thawed. It might become a bit softer than fresh sauerkraut, but it should still be tasty.
Kielbasa with Sauerkraut
This kielbasa with sauerkraut skillet recipe is a hearty and satisfying meal that's both delicious and easy to prepare. It's a one-pan wonder with Polish kielbasa and tangy sauerkraut, made on the stovetop in roughly 35 minutes. A cozy dish that's straightforward to prepare.
Ingredients
- 9 ounces mushrooms - sliced
- 2 tbsp olive oil - or vegetable oil, divided
- 1 tbsp unsalted butter
- 14 ounces kielbasa - sliced
- 1 brown onion - thinly sliced
- 2 garlic cloves - minced
- ½ tsp salt - more to taste
- ½ tsp black pepper
- ½ tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp dried marjoram - or oregano
- 1 tbsp tomato paste
- 1.1 pounds sauerkraut - drained
- 1 bay leaf
- 1 cup apple juice
Instructions
- Get your prep done before you start cooking: Slice the kielbasa sausages. Chop the mushrooms, thinly slice the onion and mince the garlic cloves.
- Heat your skillet over high and add mushrooms. Cook until they start to release moisture, add 1 tbsp oil and cook until brown. Remove from skillet.
- Add butter and the remaining oil, then add kielbasa and cook until golden brown, about 3 minutes. Remove from skillet.
- Reduce heat to medium. Add onion and garlic, cook for 3 minutes until soft and fragrant. Add salt, pepper, paprika, cumin and marjoram. Stir in tomato paste.
- Add sauerkraut, then pour in apple juice and add the bay leaf. Give it a good stir, reduce heat to low and simmer, uncovered, for 10 minutes.
- Finally, return kielbasa and mushrooms to the skillet. Simmer for another 10 minutes. Taste and adjust salt or pepper. Enjoy!
Video
Nutrition
Calories: 691kcalCarbohydrates: 75gProtein: 16gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.5gCholesterol: 30mgSodium: 4621mgPotassium: 2340mgFiber: 21gSugar: 45gVitamin A: 1706IUVitamin C: 95mgCalcium: 245mgIron: 11mg
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