Classic Kielbasa and Sauerkraut (One-Pan Meal)

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I remember eating homemade kielbasa and sauerkraut growing up, and loving it so much! Surprisingly, my family and I didn’t eat much store-bought kielbasa growing up. I may have had it only a handful of times before I was 12! Why is that you may ask? It’s because when my grandma made this dish, she would use leftover homemade kielbasa, which tasted so good! And I was a huge sauerkraut fan – I absolutely loved (and still do) the combination of all the flavors!

These days, I take a shortcut and make it with store-bought kielbasa/smoked sausage since this kielbasa and sauerkraut recipe is still one of my family favorites. While kielbasa and sauerkraut is considered a traditional Polish dish, we ate plenty of it growing up near the western border of Ukraine (it borders Poland). You’ll love the balance of subtle sweetness from the onions, tangy sauerkraut, and savory sausage here. Plus, the minimal cleanup is an excellent perk!

How To Prepare Polish Sausage And Sauerkraut

The key to nailing kielbasa and sauerkraut is cooking the ingredients in stages. This prevents anything from overcooking and builds layers of flavor.

• Brown the sausage: In a deep skillet over medium heat, sauté the kielbasa in butter until it turns golden brown. Work in a single even layer, browning in batches, to get a crispy crust instead of steaming. Then, remove and set the sausage aside.
• Sauté the onions: Add the diced onion to the same pan and cook until it is translucent and slightly caramelized.
• Drain the sauerkraut: Drain the sauerkraut from the brine. Rinse it under cold water if you want a milder, less sour flavor, then squeeze out the excess liquid. Add the drained sauerkraut to the pan and stir to combine with the onions.
• Bring it together: Return the kielbasa to the skillet and cook for five more minutes to let the flavors meld.
• Season and serve: Remove the pan from the heat. Taste first — kielbasa and sauerkraut are already salty — then season with salt and pepper as needed. Dig in while it’s hot.

Tips for Making this Kielbasa Sauerkraut Recipe

I know you can really nail your kielbasa sausage and sauerkraut recipe with these tips – so let’s get to it!

• Pick high-quality kielbasa and sauerkraut. The flavor of the dish depends on these two ingredients. Choose a smoked pork kielbasa from a trusted brand or a local deli. For sauerkraut, refrigerated bagged varieties have better texture and taste than those in a can or jar.
• Slice the kielbasa into even chunks. Uniform 1/2‑inch thick coins cook evenly, browning beautifully on the outside while staying juicy inside.
• Drain the sauerkraut thoroughly. Excess moisture leads to a watery skillet. Squeeze out as much liquid as possible.
• Rinse if you prefer less tang (optional). If you want to decrease the sourness, rinsing the sauerkraut tames the sourness.
• Use butter and a cast iron skillet. Butter adds richness that oil can’t match. If you can, opt for Kerrygold or Plugra. These are two amazing European style kinds of butter. Also, a cast iron skillet holds heat evenly, giving the sausage a perfect golden sear and easy cleanup.
• Season only after tasting. Kielbasa and sauerkraut are already salty. Taste the finished dish before adding salt and pepper to avoid over‑seasoning.

Recipe Variations

My favorite part of any recipe is how I can change it up each time! Customize this recipe with some ingredient substitutions to make delicious twists to the flavor.

• Basic add‑ins: Stir in a little brown sugar, a splash of apple juice or apple cider, or chicken broth to mellow the sour taste. Add a spoonful of Dijon mustard or whole‑grain mustard for extra zing. Or, toss in caraway seeds or fennel seeds for an authentic Eastern European note.
• Spicy additions: For more of a spicy kick, experiment with a pinch of red pepper flakes, jalapeños, or cayenne pepper.
• Sweet & smoky: For a sweet and smoky note, dice a Granny Smith apple, a bell pepper, garlic, and a few strips of bacon when cooking the onions.
• Potatoes and veggies: Halve baby red potatoes, or add green beans or mushrooms to turn the skillet into a new meal. Make sure to adjust the cooking time so the vegetables become tender.
• Other proteins: If you want to substitute the kielbasa, feel free to use any types of sausages you like (chicken, turkey, or beef). Or, you can even do bite-sized pieces of chicken if you prefer, too! Just make sure it’s all cooked through before using in this recipe, as kielbasa is usually sold fully cooked, too.

Storage & Reheating Tips

There’s no need to think about how to store your leftover sauerkraut and kielbasa – I’ve done all the thinking and testing for you! FYI – I don’t recommend freezing sauerkraut (it turns mushy).

• Refrigerator: Store the leftovers in an airtight container for up to five days in the fridge. The flavors deepen overnight, making reheated portions even tastier.
• Reheating: Warm the leftovers in a buttered skillet over medium‑high heat until heated through, or microwave for 1‑2 minutes. Add a splash of water or broth if the sauerkraut looks dry.

More Sausage Recipes

• Italian Sausage Kale Soup Recipe – A super nutritious, light soup
• One Pan Sausage & Vegetable Bake – Sausage, shrimp, and any veggies you have
• Johnsonville Beer Bratwurst – Grilled brats on top of caramelized onions and topped with chili
• Creamy One-Pot Pasta – Creamy, cheesy sausage and zucchini pasta

Recipe

Classic Kielbasa and Sauerkraut (One-Pan Meal)

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Servings

6 servings

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Recipe contributed by: Natalya Drozhzhin

This kielbasa and sauerkraut recipe is your new favorite one-pan meal. It's a classic Polish meal that warms your soul with its tender, flavorful bites.

Ingredients

• 1 lb kielbasa sliced into medallions
• 4 tbsp unsalted butter
• 1 large onion diced
• 2 lbs sauerkraut
• 1 tsp salt adjust to taste
• 1 tsp ground black pepper adjust to taste

US Units – Metric

Instructions

• In a deep skillet over medium heat, sauté the kielbasa in the butter until it is golden brown. Remove the sausage and set it aside.
  
• Using the same skillet, add the diced onion and sauté it over medium until translucent.
  
• Drain the sauerkraut and add it into the pan with the onions. Stir to combine.
  
• Toss the kielbasa back into the skillet and cook it for 5 more minutes. Remove the pan from the heat.
  
• Season to taste with salt and pepper. Serve and enjoy!
  

Nutrition Facts

Classic Kielbasa and Sauerkraut (One-Pan Meal)

Amount Per Serving

Calories 350 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 13g65%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 73mg24%

Sodium 2051mg85%

Potassium 468mg13%

Carbohydrates 10g3%

Fiber 5g20%

Sugar 3g3%

Protein 12g24%

Vitamin A 262IU5%

Vitamin C 24mg29%

Calcium 62mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.