If you’re craving a comforting, flavor-packed meal that comes together in just about 30 minutes, I just have to share this Kielbasa and Sauerkraut Skillet Recipe with you. Trust me, this dish has become a staple in my kitchen because it’s so straightforward, hearty, and the smoky kielbasa paired with tangy sauerkraut is seriously next-level. Keep reading; I’ll walk you through every step so your skillet turns out perfect every time.
Why You’ll Love This Recipe
- Simple and Quick: This skillet recipe comes together in just half an hour—perfect for busy weeknights.
- Flavor-Packed: The smoky kielbasa combined with tangy, lightly rinsed sauerkraut creates a mouthwatering balance.
- Comfort Food at Its Best: Potatoes add heartiness and soak up all the delicious juices.
- Minimal Cleanup: Cook everything right in one skillet—less mess, more time enjoying your meal.
Ingredients You’ll Need
Each ingredient I use in this Kielbasa and Sauerkraut Skillet Recipe plays a key role, from the smokiness of the kielbasa to the slight tartness of sauerkraut. I find that choosing quality ingredients here really pays off in flavor and texture.
- Olive Oil: Helps get a good sear on the sausage and cooks the veggies without sticking.
- Kielbasa Sausage: Go for a good-quality smoked kielbasa (not Italian sausage) for that rich, savory flavor.
- Onion: Adds sweetness and depth when caramelized alongside the potatoes.
- Garlic: Just a clove to give a nice aromatic punch without overpowering the dish.
- Sauerkraut: I love the refrigerated kind for freshness; rinsing it softens its tang so it complements without dominating.
- Yukon Gold Potatoes: Their buttery texture is perfect here—but red-skinned potatoes work well too.
- Caraway Seed (optional): Adds a subtle nutty flavor that pairs beautifully with sauerkraut if you’re up for it.
- Chicken Stock: Use homemade rotisserie chicken stock or low sodium broth to add moisture and flavor depth.
- Salt and Pepper: To taste, balancing all the flavors just right.
Variations
I love how flexible this Kielbasa and Sauerkraut Skillet Recipe is. Over time, I’ve played around with different add-ins and tweaks to make it my own or to suit what’s in my fridge. Don’t hesitate to try your own spin!
- Add Bell Peppers or Apples: I once added diced apples for a sweeter contrast, and my family went crazy over it.
- Use Turkey Kielbasa: For a leaner option, turkey sausage works well; just remember it has less fat, so add a touch more oil.
- Spice It Up: Toss in some smoked paprika or a pinch of cayenne if you want a little kick.
- Make It Vegan: Substitute the kielbasa with a smoked tofu or plant-based sausage and use vegetable broth instead of chicken stock.
How to Make Kielbasa and Sauerkraut Skillet Recipe
Step 1: Prep and Sear Your Sausage
Start by cutting your kielbasa into 2-inch chunks—this size helps them brown nicely without drying out. Heat 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. When the oil is shimmering, add the sausage chunks. Sear them for about 5 minutes until they develop a golden crust and release some of their flavorful fat. This step is so important because that rendered fat gives the entire dish a rich, smoky base. Once browned, transfer the sausage to a plate—don’t worry, we’ll bring it back later.
Step 2: Sauté Onions, Garlic, and Potatoes
Without cleaning the skillet (you want all those yummy browned bits!), toss in your diced onion, minced garlic, and diced Yukon Gold potatoes. Put the lid on and cook over medium heat, stirring every few minutes, for about 8 to 10 minutes. You’re looking for that beautiful caramelization on the onions and soft, tender potatoes. This creates a comforting base flavor that complements both kiełbasa and sauerkraut.
Step 3: Rinse and Add the Sauerkraut
While your veggies are cooking, pour your sauerkraut into a large mesh colander and rinse it well under cool water. This trick softens its sharp tang so it doesn’t overwhelm the dish. Let it drain thoroughly before adding it to the skillet. To the skillet, add the drained sauerkraut, caraway seeds if you’re using them, and ¼ cup of your chicken stock. Stir everything together to combine those layers of flavor.
Step 4: Re-Add Sausage and Simmer
Now, return those golden sausage pieces to the skillet. Cover and let everything cook together on low-medium heat for another 5 to 6 minutes. This lets the flavors marry beautifully and the kraut soften just enough. If things seem a little dry, add more chicken stock a splash at a time to keep everything tender and juicy. Don’t forget to taste and season with salt and pepper to your liking at the end.
Pro Tips for Making Kielbasa and Sauerkraut Skillet Recipe
- Don’t Skip the Rinse: I used to skip rinsing the sauerkraut and found the dish too sharp; rinsing balances the tang perfectly.
- Use a Non-Stick Skillet: It makes stirring and cleanup so much easier without losing those browned bits.
- Sear to Build Flavor: Let the sausage get nice and golden; that rendered fat is pure magic for the rest of your ingredients.
- Check the Liquid Levels: If it’s drying too fast, add broth gradually—too much can water it down, so just keep it saucy, not soupy.
How to Serve Kielbasa and Sauerkraut Skillet Recipe
Garnishes
My go-to garnishes here are a sprinkle of fresh chopped parsley—it adds a pop of color and fresh bite—and a little dollop of whole-grain mustard on the side. The mustard’s tanginess really complements the smoky sausage and sauerkraut. Sometimes I’ll even grate a little sharp cheddar over the top while it’s still hot for that melty, gooey bonus.
Side Dishes
I love pairing this skillet with a simple green salad tossed in a light vinaigrette to cut through all the richness. Crusty rye or sourdough bread is also fantastic to soak up all those flavorful juices. On chillier nights, a warm bowl of creamy mashed potatoes works wonders alongside too.
Creative Ways to Present
For a fun twist at family gatherings, I like serving this dish in small cast iron skillets right at the table—feels cozy and special. Another idea: turn it into a stuffed baked potato topping for an easy weeknight treat or even spoon it over pierogi for a Polish-inspired twist.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Kielbasa and Sauerkraut Skillet Recipe keep beautifully in an airtight container in the fridge for up to 3 days. I usually store them in glass containers to keep things fresh and easy to heat up later. The flavors even deepen overnight, which is a little bonus!
Freezing
I’ve frozen this dish a few times with good results. Just cool it completely, portion it out into freezer-safe containers or bags, and it’ll last for up to 2 months. To thaw, move it to the fridge overnight and reheat gently on the stove to keep the potatoes tender and kielbasa juicy.
Reheating
When reheating, I recommend warming it slowly in a skillet over medium-low heat with a splash of chicken broth or water to prevent drying out. Stir gently and cover the pan briefly to let the potatoes steam back to life without turning mushy.
FAQs
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Can I use canned sauerkraut instead of the refrigerated kind?
You can, but I highly recommend rinsing canned sauerkraut well to reduce excess salt and strong acidity. However, the refrigerated sauerkraut tends to have a fresher taste and better texture that works beautifully in this recipe.
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What’s the best type of kielbasa to use?
Choose a good-quality smoked kielbasa made from pork or beef for the best flavor. Avoid Italian sausage here, as its seasoning profile is quite different from what pairs well with sauerkraut.
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Is there a substitute for caraway seed?
If you’re not a fan of caraway seeds, you can leave them out entirely or substitute with a small pinch of fennel seeds or anise seeds for a similar but milder flavor note.
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Can I make this recipe vegetarian?
Definitely! Replace kielbasa with your preferred plant-based sausage or smoked tofu and use vegetable broth instead of chicken stock. This keeps the smoky flavor while making the dish vegetarian-friendly.
Final Thoughts
I absolutely love how this Kielbasa and Sauerkraut Skillet Recipe comes together—smoky, tangy, hearty, and simple to make. When I first tried it, I was hooked because it feels like such honest comfort food but without a fuss. Whether you’re cooking for your family on a busy weeknight or craving something cozy on the weekend, I truly think you’ll enjoy it as much as I do. Give it a try, and let me know how it turns out in your kitchen!
Print
Kielbasa and Sauerkraut Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
Description
Kielbasa and Sauerkraut is a comforting and flavorful skillet dish featuring savory seared kielbasa, tangy sauerkraut, tender diced potatoes, and aromatic caraway seeds. This hearty meal comes together quickly using simple ingredients and offers a perfect balance of smoky, sour, and savory flavors for a satisfying dinner.
Ingredients
Main Ingredients
- 2 teaspoons olive oil
- 1 pound kielbasa sausage, cut into 2-inch chunks (do not use Italian sausage)
- ½ large onion, diced
- 1 clove garlic, minced
- 1 pound sauerkraut (preferably refrigerated, not canned)
- ½ pound Yukon Gold potatoes or red-skinned potatoes, diced into ½ inch pieces
- 1 teaspoon caraway seeds (optional)
- ¼ to ½ cup chicken stock or low sodium chicken broth
- Salt and pepper to taste
Instructions
- Prepare the Kielbasa: Cut the kielbasa sausage into 2-inch chunks. This sizing allows for even cooking and ensures each bite has a satisfying piece of sausage.
- Rinse Sauerkraut: Place the sauerkraut into a large mesh strainer and rinse with cool water to soften its sourness. Allow it to drain thoroughly to avoid excess moisture in the dish.
- Sear the Sausage: Heat a large non-stick skillet over medium-high heat and add olive oil. Once hot, add the sausage chunks and sear for about 5 minutes until they turn golden brown and release some of their fat, imparting flavor to the pan.
- Sauté Onions, Garlic, and Potatoes: Transfer the sausage to a separate dish. In the same skillet, add diced onion, minced garlic, and diced potatoes. Cover the pan with a lid and cook, stirring occasionally, for 8-10 minutes until onions soften, start to brown, and potatoes become tender.
- Add Sauerkraut and Seasoning: Add the drained sauerkraut, caraway seeds (if using), and ¼ cup chicken stock to the skillet. Stir well to combine all ingredients and flavors.
- Combine Ingredients and Simmer: Return the sausage to the skillet, cover, and cook for another 5-6 minutes, allowing the flavors to meld and the dish to heat through. Add additional chicken stock if the mixture seems dry.
- Final Seasoning: Taste and adjust salt and pepper as needed before serving to ensure balanced flavors.
Notes
- Rinsing and draining the sauerkraut softens its sourness, making the dish more balanced and palatable.
- For best flavor, use a high-quality smoked sausage such as pork or beef. While lower-fat turkey sausage can be substituted, the rendered fat from searing adds richness and depth to the dish.
- Using a non-stick skillet helps prevent sticking and allows for easy searing and sautéing.
- Caraway seeds are optional but add a traditional aromatic note to complement the sauerkraut.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 50 mg
