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.
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Holly’s Recipe Highlights
- 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!
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.
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.
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
Did you enjoy this Kielbasa and Sauerkraut Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa or smoked sausage sliced diagonally, ¾-inch
- 2 tablespoons unsalted butter
- 1 medium white onion sliced
- 2 cups sauerkraut drained*
- ¼ cup chicken broth or water
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- 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.
Notes
* 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
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© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi Holly,
I was just wondering if you could tell me how to make sauerkraut less tangy. My mum used to make it but I could never get over the tangyness.
Thank you
Hi Jennifer, the nature of sauerkraut is that it’s sour from the brine. You could try rinsing it or soaking it in cold water. If you try it I would love to hear how it turns out!
This came out delicious!
I am so happy to hear you loved this recipe! Thank you for sharing.
Quite similar to a meal we regularly have.
A few exceptions, of course. I always add cubed potatoes. And I like the idea of buying shredded cabbage instead of a head of it. I will do that next time.
And I use yellow onions instead of white.
All in all, not a lot of difference.
I have found over the years that the best way to prepare this is in a Dutch oven over a campfire. It makes a great pot luck entry when there is a group of people camping together.
John, cubed potatoes sound like a great addition, and shredded cabbage is such a smart time-saver. Cooking it in a Dutch oven over a campfire honestly sounds unbeatable, especially for a camping potluck.