If you’re looking for a hearty, comforting dish that really hits the spot, you’ve got to try this Kielbasa with Sauerkraut Skillet Recipe. This skillet meal is one of those recipes I come back to over and over because it’s flavorful, easy to make, and perfect for a cozy night in. You’ll find that the savory kielbasa, tangy sauerkraut, and tender potatoes blend beautifully together — it’s like a warm hug on a plate. Stick around because I’m sharing all the tips and tricks I’ve learned to make this dish absolutely foolproof!
Why You’ll Love This Recipe
- Quick and Easy: You can have this whole meal ready in just about 30 minutes—perfect for busy weeknights.
- Comfort in Every Bite: The smoky kielbasa pairs perfectly with tangy sauerkraut and creamy potatoes, creating a cozy, balanced meal.
- Flexible and Customizable: You can easily swap ingredients or add your favorite spices to make it your own.
- Pan-Only Cooking: No need to dirty multiple pots; everything cooks right in one skillet for easy cleanup.
Ingredients You’ll Need
Every ingredient in this Kielbasa with Sauerkraut Skillet Recipe plays a key role in balancing the savory and tangy flavors while keeping the dish nice and hearty. When you shop, you’ll want to look for a good-quality smoked kielbasa and refrigerated sauerkraut — they really up the flavor game.
- Olive oil: For searing the kielbasa and sautéing the veggies for that lovely golden color and flavor.
- Kielbasa sausage: The star of the dish—make sure to choose smoked kielbasa (not Italian sausage) for that authentic depth.
- Onion: Adds sweetness and helps build the flavor base.
- Garlic: Just a hint to enhance the savory notes without overpowering.
- Sauerkraut: I love using the kind from the refrigerated section because it’s fresher and less harsh than canned.
- Yukon Gold potatoes: They hold their shape well when diced, and cook up creamy and tender.
- Caraway seed (optional): Adds a subtle, earthy hint that’s traditional with sauerkraut dishes.
- Chicken stock: A splash keeps everything moist and ties the flavors together—using leftover rotisserie broth is a great trick!
- Salt and pepper: Season to your taste to bring out all those wonderful flavors.
Variations
One of the things I love about this Kielbasa with Sauerkraut Skillet Recipe is how easy it is to make it your own. Whether you want to add a bit of a spicy kick or swap in a few veggies, feel free to experiment and make it fit your tastes and pantry.
- Spicy Variation: I sometimes toss in a pinch of crushed red pepper flakes or use a spicy kielbasa for a bit of heat, which balances well with the sauerkraut’s tanginess.
- Vegetable Boost: Adding sliced bell peppers or mushrooms is a delicious way to sneak in some extra veggies.
- Low-Carb Version: Swap the potatoes for cauliflower florets to keep it lighter but still filling.
- Vegetarian Swap: Use smoked tofu or seitan in place of kielbasa and replace chicken broth with vegetable broth.
How to Make Kielbasa with Sauerkraut Skillet Recipe
Step 1: Sear the Kielbasa to Start Flavor Building
Start by slicing your kielbasa into 2-inch chunks. Heat 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat until it shimmers. Add the sausage pieces and let them sear without moving too much—this helps them get that beautiful golden crust and releases flavorful fat into the pan. It usually takes about 5 minutes. Don’t rush this step; that searing creates the foundation of flavor.
Step 2: Sauté the Onion, Garlic, and Potatoes
Once the kielbasa is nicely browned, remove it from the skillet and set it aside. Add diced onion, minced garlic, and diced Yukon Gold potatoes to the same pan. Cover the skillet with a lid and cook over medium heat, stirring occasionally. You want to get the onions translucent and the potatoes tender and starting to brown, which usually takes 8-10 minutes. This step adds sweetness and texture to the dish.
Step 3: Add Sauerkraut and Chicken Stock
While the potatoes cook, rinse your sauerkraut in a mesh strainer under cold water. This is a trick I love because it softens the sharp sourness without losing that signature tang. Let it drain well before adding it to the skillet. Toss in the sauerkraut, caraway seeds (if using), and about ¼ cup of chicken stock to keep things moist and flavorful. Stir everything together.
Step 4: Combine and Simmer for a Complete Flavor Marriage
Return the kielbasa to the skillet, stirring gently so the flavors meld without breaking up the sausage chunks. Cover and let it all simmer together for another 5-6 minutes. Taste it, and if it feels a bit dry, add more chicken broth a splash at a time. Season with salt and pepper to your liking. This simmering step lets all those smoky, tangy, and savory notes come together beautifully.
Pro Tips for Making Kielbasa with Sauerkraut Skillet Recipe
- Always Rinse Your Sauerkraut: I learned this trick to soften the intense sourness and make the dish more balanced.
- Use Refrigerated Sauerkraut: It’s fresher and has better texture than canned versions—trust me, you’ll notice the difference.
- Don’t Skip the Sear: Getting a golden crust on the kielbasa releases fat and flavor that seasons the entire dish.
- Cover the Pan When Cooking Veggies: It speeds up cooking the potatoes while keeping them moist and tender.
How to Serve Kielbasa with Sauerkraut Skillet Recipe
Garnishes
I like to sprinkle chopped fresh parsley or dill on top to add a bright, fresh note that contrasts with the smoky and tangy flavors. A dollop of sour cream is also a great finishing touch if you want some creamy richness. These little garnishes really elevate the dish without adding complexity.
Side Dishes
Since this recipe is a full meal on its own, I often serve it with a simple green salad or some crusty bread to soak up the flavorful juices. Roasted vegetables or steamed green beans also pair beautifully if you want to add some extra veggies to the plate.
Creative Ways to Present
For special occasions, I’ve served this Kielbasa with Sauerkraut Skillet Recipe in cast iron skillets right at the table—it keeps things warm and adds rustic charm. You could also portion it into individual ramekins and top with shredded cheese for a cozy twist.
Make Ahead and Storage
Storing Leftovers
Leftovers store well in an airtight container in the fridge for up to 3 days. When I pack it away, I like to leave a little bit of the cooking liquid in to keep the potatoes from drying out overnight.
Freezing
I’ve frozen this kielbasa skillet a couple of times with great results. Just cool it completely, portion it into freezer-safe containers, and it should keep for up to 2 months. Thaw it overnight in the fridge before reheating.
Reheating
To reheat, I warm it gently on the stove over low heat, adding a splash of chicken broth or water if it’s too thick. This keeps the potatoes tender and prevents the sausage from drying out. Of course, the microwave works in a pinch, but stovetop reheating gives the best texture.
FAQs
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Can I use canned sauerkraut instead of refrigerated?
You can, but I recommend rinsing and draining it thoroughly to avoid an overpowering sourness, which canned sauerkraut tends to have. The texture might be softer than fresh refrigerated kraut.
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What type of kielbasa works best for this recipe?
Choose a smoked kielbasa made with pork or beef. Avoid Italian sausage since its seasoning profile is quite different and won’t give you the same flavor balance in this dish.
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Is rinsing the sauerkraut really necessary?
Rinsing gently moderates the sourness and brightness of the sauerkraut so it’s not too sharp, allowing the other flavors to shine through. I’ve found it makes the dish more balanced and enjoyable.
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Can I make this meal in advance?
Absolutely! It actually tastes great reheated, which makes it perfect for meal prepping or leftovers. Just store in the fridge and warm gently before serving.
Final Thoughts
This Kielbasa with Sauerkraut Skillet Recipe holds a special place in my kitchen because it’s so simple yet packed with flavor. Whenever I make it, my family practically cheers—it’s one of those meals that feels like a warm, familiar hug after a long day. If you’ve been on the fence about tackling sauerkraut or kielbasa, give this recipe a try. You’ll see how approachable and delicious it is, and I bet it’ll become a staple in your rotation, too.
Print
Kielbasa with Sauerkraut Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Polish
Description
This hearty Kielbasa and Sauerkraut recipe features smoky kielbasa sausage seared to perfection and combined with tender potatoes and tangy sauerkraut. Rinsing the sauerkraut softens its sourness, creating a perfectly balanced dish that’s warm, comforting, and full of rich flavors. Ideal for a quick weeknight dinner or a satisfying meal anytime.
Ingredients
Sausage and Vegetables
- 2 teaspoons olive oil
- 1 pound kielbasa sausage, cut into 2″ chunks (do not use Italian sausage)
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced into ½” pieces
Sauerkraut and Seasoning
- 1 pound sauerkraut (preferably refrigerated, not canned)
- 1 teaspoon caraway seeds (optional)
- ¼ to ½ cup chicken stock or low sodium chicken broth (preferably from rotisserie chicken)
- Salt and pepper, to taste
Instructions
- Prepare the Kielbasa: Cut the kielbasa into 2″ chunks to ensure even cooking and bite-sized pieces.
- Rinse the Sauerkraut: Place the sauerkraut in a large mesh strainer and rinse thoroughly with cool water to soften the sourness. Set aside to drain well.
- Sear the Sausage: Heat a large non-stick skillet over medium-high heat and add 2 teaspoons of olive oil. When hot, add the sausage chunks and sear for about 5 minutes, until golden and some fat is rendered. Remove sausage and set aside.
- Sauté Onions and Potatoes: In the same skillet, add diced onions, minced garlic, and diced potatoes. Cover with a lid and cook, stirring occasionally, for 8 to 10 minutes until onions become translucent and potatoes start to soften and brown.
- Add Sauerkraut and Spices: Add the drained sauerkraut, caraway seeds if using, and ¼ cup chicken stock to the skillet. Mix all ingredients thoroughly to combine.
- Return Sausage and Cook Through: Add the seared sausage back into the skillet with the sauerkraut mixture. Cover and cook for an additional 5 to 6 minutes to meld flavors and ensure everything is heated through.
- Adjust Moisture and Season: If the dish appears dry, add the remaining chicken broth to your desired consistency. Taste and season with salt and pepper as needed before serving.
Notes
- Rinsing and draining the sauerkraut softens its sour taste, preventing the dish from being overly acidic.
- For best flavor, use a good-quality smoked kielbasa sausage (beef or pork). Turkey sausage can be substituted for a lower-fat option but may result in less rich flavor.
- Searing the sausage helps render its fat, enhancing the overall flavor profile of the dish.
- Use a non-stick skillet for easier cooking and cleanup.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
