Introduction
Have you ever wondered if it’s possible to capture the warmth of a family gathering, the comfort of a childhood memory, and the satisfaction of a delicious meal all in a single pan, in under 30 minutes? It’s a question that drives me in my kitchen every day. In our fast paced world, we are often told that creating deeply flavorful and memorable meals requires hours of simmering and complex techniques. But I am here to tell you that some of the most profound food experiences come from the simplest preparations. This Kielbasa and Sauerkraut Skillet is my delicious proof. The recipe isn’t just about combining ingredients; it’s about creating a moment of connection. For me, the savory aroma of sausage sizzling with tangy sauerkraut instantly brings me back to stories my grandmother told me about European comfort food, dishes made with love and purpose. It’s a testament to the idea that you don’t need a culinary degree to make food that makes people happy. You just need good ingredients and a little bit of heart. This dish has become a staple in our home, especially on those busy weeknights when my wife Emily and I are juggling work and the kids’ schedules. Adams and Jana absolutely love the smoky sausage, and I love that I can get a wholesome, crowd pleasing dinner on the table with minimal fuss. This is more than just a quick meal; it’s a one pan meal that feels like a hug in a bowl, a dish that proves that delicious, family friendly food can be both simple and special. It’s the kind of cooking I cherish most, and I am so excited to share it with you.
Why You’ll Love This Kielbasa and Sauerkraut Skillet
This recipe is a true game changer for busy families and anyone who loves hearty, flavorful food without the fuss. It has quickly become one of my most requested recipes, and for very good reason. It embodies everything I believe in when it comes to home cooking: simplicity, comfort, and creating joy around the dinner table. When I first made this for Emily and the kids, I knew it was a winner just by the silence that fell over the table, followed by the immediate request for seconds. It’s a dish that works for almost any occasion, from a hectic Tuesday night to a relaxed weekend gathering with friends. Here’s why I know you’ll fall in love with this Kielbasa and Sauerkraut Skillet just like we have.
- Incredibly Fast and Easy: Life is busy. I get it. Between work, school runs, and everything in between, getting a wholesome dinner on the table can feel like a monumental task. That’s where this skillet truly shines. We’re talking about a true 30 minute meal, from slicing the sausage to serving it up. Because everything comes together in a single pan, cleanup is an absolute breeze. It’s the perfect answer to the dreaded “What’s for dinner?” question, making it the ultimate quick weeknight dinner for parents who want to serve something delicious without spending hours in the kitchen.
- Packed with Bold, Comforting Flavors: The flavor combination here is simply spectacular. You have the smoky, savory Polish sausage, which gets beautifully caramelized in the skillet. Then you add the tangy, slightly sour sauerkraut, which cuts through the richness of the sausage perfectly. A little bit of onion and garlic builds a fragrant foundation, while a touch of brown sugar or maple syrup (my secret trick!) balances the tang of the kraut, creating a harmonious and addictive flavor profile. It’s a classic pairing rooted in German food traditions, and it tastes like something that has been simmering for hours, even though it comes together in minutes.
- Budget Friendly and Accessible: Creating wonderful meals shouldn’t break the bank. Kielbasa and sauerkraut are both wonderfully affordable ingredients that you can find in almost any grocery store. This recipe is a fantastic way to stretch your dollar while still serving a meal that feels abundant and satisfying. You don’t need any fancy equipment or hard to find spices. All you need is a good skillet, a knife, and a handful of simple, wholesome ingredients to create this delicious feast.
- Extremely Versatile and Customizable: Think of this recipe as a starting point. It’s fantastic as is, but it’s also incredibly easy to customize based on what you have on hand or your family’s preferences. You can add sliced apples for a touch of sweetness, bell peppers for color and crunch, or a spoonful of caraway seeds to enhance the classic German flavors. You can serve it over egg noodles, with a side of creamy mashed potatoes, or piled onto a toasted bun. It’s a culinary chameleon that you can adapt to your liking, ensuring it never gets boring.
Ingredients for Kielbasa and Sauerkraut Skillet
- 1 pound smoked sausage or Polish Kielbasa, sliced into 1/2 inch rounds
- 2 tablespoons olive oil or butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 (16 ounce) bag or jar of sauerkraut, drained
- 1/4 cup chicken or beef broth
- 1 tablespoon brown sugar or maple syrup (optional, to balance tang)
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
Substitutions:
- Sausage: Feel free to use turkey kielbasa, andouille sausage for a spicy kick, or even a plant based sausage for a vegetarian version.
- Sauerkraut: Any brand of sauerkraut works. If you like it extra tangy, you can add a splash of the kraut juice to the skillet.
- Broth: Vegetable broth can be used to keep it vegetarian, or you can even substitute it with a light beer or apple cider for a different flavor dimension.
How to Make Kielbasa and Sauerkraut Skillet
Step by Step Instructions
This recipe is all about simple, clear steps that lead to a delicious result. I want you to feel confident in the kitchen, and this is the perfect dish for a beginner cook or anyone looking for a foolproof meal. Remember my grandmother’s advice: cooking is about making people happy, and that includes you! So put on some music, pour yourself a drink, and enjoy the process. We’re going to build layers of flavor in our skillet, starting with browning the sausage to create that wonderful caramelized crust, then slowly adding our other ingredients to build a truly memorable dish. It’s a rhythm I find incredibly relaxing, and the aroma that will fill your kitchen is your first reward. Let’s get started on this journey to a wonderful home cooked meal that your family will rave about. It’s simpler than you think, and I’ll be here to guide you through every single step of the way.
- Brown the Sausage: Place a large skillet, preferably a cast iron skillet recipe, over medium high heat. Once it’s hot, add the olive oil. Add the sliced kielbasa to the pan in a single layer. Don’t overcrowd it; you may need to do this in two batches. Cook for 2 to 3 minutes per side, until the sausage is nicely browned and caramelized. This step is key for developing flavor. Once browned, use a slotted spoon to remove the sausage from the skillet and set it aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the thinly sliced onion to the same skillet, using the delicious rendered fat from the sausage. Cook the onion, stirring occasionally, for about 5 to 7 minutes, until it becomes soft, translucent, and slightly sweet. Then, add the minced garlic and cook for just one more minute until you can smell its wonderful fragrance. Be careful not to burn the garlic.
- Combine and Simmer: Now it’s time to bring everything together. Pour in the chicken broth, using your spoon to gently scrape up any browned bits from the bottom of the pan. This is called deglazing, and it’s where so much flavor is hiding! Stir in the drained sauerkraut, Dijon mustard, and the optional brown sugar. The sugar might sound unusual, but it does a beautiful job of balancing the acidity of the sauerkraut.
- Return the Sausage: Add the browned kielbasa back into the skillet. Stir everything together until it’s well combined.
- Heat Through: Let the mixture simmer over medium low heat for about 5 to 10 minutes, allowing all the flavors to meld together beautifully. The sauerkraut will soften a bit more, and the sausage will become infused with all that tangy goodness.
- Serve and Garnish: Season with salt and pepper to your liking. Give it one final stir, and then it’s ready to serve! I love to garnish my Kielbasa and Sauerkraut Skillet with a sprinkle of fresh parsley for a pop of color and freshness.
Pro Tips & Variations
Once you’ve mastered the basic recipe, you can really start to have fun and make it your own. Think of these tips and variations as my personal notes from my kitchen to yours, little secrets I’ve discovered over time that can take this dish from great to absolutely unforgettable. Cooking should be an adventure, and experimenting is part of the joy. Maybe you’re feeling spicy one night, or perhaps you have some vegetables in the fridge that need to be used up. This skillet is the perfect canvas for your creativity. For example, the first time I added apples, my son Adams was skeptical, but he ended up loving the sweet and savory combination. These little tweaks are how classic family recipes are born, and I encourage you to play around and find what you and your family love most. Don’t be afraid to try something new; the worst that can happen is you discover a combination you don’t love, but the best that can happen is you create a brand new family favorite.
- Get a Good Sear: Don’t rush the browning step with the kielbasa. A deep, golden brown crust on the sausage is not just for looks; it’s a critical flavor building block known as the Maillard reaction. To achieve this, make sure your pan is hot before adding the sausage and don’t move the pieces around too much. Let them sit and develop that beautiful crust. This one step adds a huge amount of savory depth that will permeate the entire dish, making it taste like it’s been cooking for much longer than it has.
- Rinse or Don’t Rinse Your Kraut: The tanginess of sauerkraut can vary widely between brands. I typically recommend draining it well, but whether you rinse it is a matter of personal preference. If you or your family prefer a milder tang, give the sauerkraut a quick rinse under cold water before adding it to the skillet. If you love that bold, acidic punch like I do, use it straight from the jar after draining. For an even tangier dish, you can add a tablespoon or two of the sauerkraut brine to the skillet along with the broth.
- Add a Touch of Sweetness: The secret to a perfectly balanced Kielbasa and Sauerkraut Skillet is a hint of sweetness to offset the acidity of the sauerkraut. My go to is a tablespoon of brown sugar or maple syrup. Another fantastic option is to add one thinly sliced apple (like a Granny Smith or Honeycrisp) to the skillet along with the onions. The apple softens as it cooks and releases its natural sugars, adding a wonderful, subtle sweetness and a lovely textural contrast.
Variations:
- Spicy Skillet: For those who like a bit of heat, add a pinch of red pepper flakes along with the garlic. You could also use a spicy sausage like andouille or add a few dashes of your favorite hot sauce at the end.
- Add More Veggies: This is a great recipe for cleaning out the crisper drawer. Sliced bell peppers (any color!), mushrooms, or even some shredded cabbage can be added with the onions for extra nutrition and texture. A handful of spinach stirred in at the very end until it wilts is also a great addition.
- Potato and Kielbasa Skillet: For an even heartier one pan meal, add some potatoes. You can use 1 pound of baby potatoes, quartered, and boil them until just tender before you start the recipe. Then, pan fry them after the sausage until crispy and add them back in at the end. Or, for a true one pan method, use canned, drained potatoes, and add them when you sauté the onions. You can check this amazing Sausage and Cabbage with Caraway for more inspiration.
Serving Suggestions
One of the things I adore about this Kielbasa and Sauerkraut Skillet is its versatility in serving. It is wonderfully complete all on its own, a perfect low carb meal that is both filling and flavorful. However, it also pairs beautifully with a variety of side dishes, allowing you to transform it to fit any meal or craving. In my house, how we serve it often depends on the day. On a busy weeknight, I might just serve it in a bowl with a dollop of sour cream. But for a Sunday dinner, when we have a bit more time to gather around the table, I love to serve it alongside creamy mashed potatoes, which my daughter Jana says are the perfect “fluffy clouds” for the savory sausage. The key is to choose a side that complements the bold flavors of the skillet without overpowering them. You’re looking for something to soak up the delicious juices or provide a creamy, starchy contrast to the tangy kraut and smoky sausage. Think of these suggestions as a starting point. Let your cravings, and perhaps your pantry, be your guide. There’s no wrong way to enjoy this comforting dish, and finding your family’s favorite combination is part of the fun.
- Creamy Mashed Potatoes: This is the ultimate comfort food pairing. The rich, fluffy texture of mashed potatoes is the perfect base for the savory sausage and tangy sauerkraut. The potatoes soak up all the delicious juices from the skillet, making every bite an absolute dream. My recipe for Garlic Herb Mashed Potatoes is a family favorite and goes wonderfully here.
- Buttered Egg Noodles: A classic choice, especially in German and Eastern European cuisine. Wide egg noodles, tossed with a little butter and fresh parsley, are a simple yet satisfying side that complements the flavors of the skillet perfectly without competing with them.
- Pierogies: To lean fully into the Eastern European theme, serve this skillet alongside some pan fried pierogies. Potato and cheese pierogies are a classic choice. Simply boil them and then pan fry them in a little butter until golden brown and crispy on the outside.
- Hearty Bread: Never underestimate the power of a good piece of crusty bread, like a dense rye or pumpernickel. It’s perfect for sopping up every last bit of the flavorful sauce in the pan. You can even toast the bread and pile the kielbasa and sauerkraut on top for a delicious open faced sandwich.
Storage & Reheating for Kielbasa and Sauerkraut Skillet
One of the best things about this dish is that the flavors arguably get even better the next day! This makes it a fantastic recipe for meal prep or for enjoying leftovers. To store, allow the Kielbasa and Sauerkraut Skillet to cool completely to room temperature. Transfer it to an airtight container and it will keep well in the refrigerator for up to 4 days.
For reheating, you can gently warm it in a skillet over medium low heat, adding a splash of chicken broth or water if it seems a little dry. Alternatively, you can reheat individual portions in the microwave until warmed through. I do not recommend freezing this dish, as the texture of the sauerkraut can become watery upon thawing.
FAQ about Kielbasa and Sauerkraut Skillet
What type of kielbasa is best for this recipe?
You have a lot of great options! A traditional Polish smoked sausage is my top choice because its smoky flavor is a perfect match for the sauerkraut. Most grocery stores sell it fully cooked. You can also use turkey kielbasa for a lighter option. Just look for a good quality, flavorful sausage.
Is this recipe keto or low carb?
Yes, it is very friendly to a low carb or keto lifestyle! As long as you omit the optional brown sugar (or use a keto friendly sweetener) and serve it on its own or with a low carb side like cauliflower mash, it’s a perfect fit. The sausage, sauerkraut, and onions are all naturally low in carbohydrates, making it a satisfying and compliant meal.
Can I make this in a slow cooker?
Absolutely! To adapt this for a slow cooker, I would still recommend browning the sausage on the stovetop first to build that crucial flavor. Then, transfer the sausage, sautéed onions and garlic, sauerkraut, and broth to your slow cooker. Cook on low for 4 hours. This method is great for letting the flavors meld even more deeply.
My kids are hesitant about sauerkraut. Any tips?
This is a common concern! I recommend a few tricks that worked for my own kids. First, try rinsing the sauerkraut to make the flavor milder. Second, make sure to use the optional brown sugar or add a sliced apple, as the sweetness really balances the flavor and makes it more kid friendly. Finally, chopping the sauerkraut a bit finer can help it blend in more with the sausage and onions. Another great idea is this Grandma’s Polish Perogies recipe which kids usually love.
Final Thoughts on Kielbasa and Sauerkraut Skillet
There you have it a simple, hearty, and incredibly delicious meal that I hope brings as much joy to your table as it does to mine. This Kielbasa and Sauerkraut Skillet is more than just a recipe; it’s a celebration of family, flavor, and the simple pleasure of a home cooked meal. It’s proof that you don’t need a lot of time or fancy ingredients to create something truly special.
If you make this recipe, I would absolutely love to hear about it! There’s nothing that makes me happier than seeing my recipes come to life in your kitchens. Please leave a comment and a rating below to let me know how it turned out. And don’t forget to save this recipe to your favorite Pinterest board so you can find it easily later!
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Kielbasa and Sauerkraut Skillet
Equipment
- skillet,
Ingredients
Kielbasa
- 1 pound smoked sausage or Polish Kielbasa, sliced into 1/2 inch rounds
Aromatics
- 2 tablespoons olive oil or butter
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
Sauerkraut and Broth
- 1 16 ounce bag or jar of sauerkraut, drained
- 1/4 cup chicken or beef broth
- 1 tablespoon brown sugar or maple syrup (optional) to balance tang
- 1 teaspoon Dijon mustard
- salt and freshly ground black pepper to taste
- fresh parsley, chopped for garnish
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add the sliced kielbasa in a single layer and cook for 2-3 minutes per side until nicely browned. Remove and set aside.
- Reduce the heat to medium and add the sliced onion to the skillet, cooking for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute.
- Pour in the chicken broth and use a spoon to deglaze the pan, scraping up any browned bits. Stir in the sauerkraut, Dijon mustard, and optional brown sugar.
- Return the kielbasa to the skillet, stir to combine, and let everything simmer on medium-low heat for 5-10 minutes until the flavors meld together.
- Season with salt and pepper to taste, garnish with fresh parsley, and serve immediately.
