Kielbasa and Sauerkraut Recipe
Introduction
This hearty Kielbasa and Sauerkraut dish is a comforting blend of smoky sausage and tangy fermented cabbage. It’s quick to prepare and perfect for a satisfying weeknight meal that brings a taste of Eastern Europe to your table.
Ingredients
- 1 pound kielbasa, sliced
- 1 tablespoon butter
- 2 cups sauerkraut, drained well
- ¼ cup chicken broth
- 2 teaspoons Dijon mustard
- ½ teaspoon caraway seeds (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper (or to taste)
Instructions
- Step 1: Melt butter in a large skillet over medium-high heat. Add sliced kielbasa and cook until browned, about 5 minutes.
- Step 2: Stir in sauerkraut, chicken broth, Dijon mustard, caraway seeds, garlic powder, and black pepper.
- Step 3: Cover the skillet and simmer on medium-low heat for 10 minutes.
- Step 4: Uncover and cook 5 to 7 minutes more, or until most of the liquid has evaporated.
- Step 5: Taste and adjust black pepper as needed before serving.
Tips & Variations
- For a smoky depth, try adding a splash of apple cider or a pinch of smoked paprika.
- If you prefer a milder dish, rinse the sauerkraut before draining to reduce its tanginess.
- Caraway seeds are traditional but optional; omit them if you’re not a fan.
- Serve over mashed potatoes or with rye bread to complete the meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through, adding a splash of broth if it seems dry.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of sausage instead of kielbasa?
Yes, smoked sausages like Andouille or bratwurst work well as substitutes, though they will alter the flavor slightly.
Is this dish gluten-free?
Yes, as long as you use sausage and broth without gluten-containing additives, this recipe is naturally gluten-free.
PrintKielbasa and Sauerkraut Recipe
A hearty and flavorful Kielbasa and Sauerkraut skillet dish, combining smoky sliced kielbasa with tangy sauerkraut and aromatic seasonings, simmered to perfection. Perfect for a comforting meal that’s quick and easy to prepare on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Eastern European
Ingredients
Meat
- 1 pound kielbasa, sliced
Other Ingredients
- 1 tablespoon butter
- 2 cups sauerkraut, drained well
- ¼ cup chicken broth
- 2 teaspoons Dijon mustard
- ½ teaspoon caraway seeds (optional)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper (or to taste)
Instructions
- Brown the kielbasa: Melt the butter in a large skillet over medium-high heat. Add the sliced kielbasa and cook, stirring occasionally, until the pieces are nicely browned on all sides, about 5 minutes, to develop flavor.
- Add the sauerkraut and seasonings: Stir in the drained sauerkraut, chicken broth, Dijon mustard, caraway seeds if using, garlic powder, and black pepper. Mix everything together well to combine the flavors.
- Simmer covered: Cover the skillet with a lid and reduce the heat to medium-low. Let the mixture simmer for 10 minutes so the flavors meld and the sauerkraut softens.
- Evaporate excess liquid: Remove the lid and continue cooking uncovered for an additional 5 to 7 minutes, allowing most of the liquid to evaporate and the dish to thicken slightly.
- Adjust seasoning and serve: Taste the dish and adjust the black pepper if needed. Serve warm as a satisfying main course or side dish.
Notes
- Drain the sauerkraut well to avoid excess liquid diluting the flavor.
- Caraway seeds add a traditional flavor but can be omitted if unavailable or unwanted.
- This dish pairs well with mustard, rye bread, or boiled potatoes.
- Use a non-stick or cast iron skillet for best browning results.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
Keywords: Kielbasa, Sauerkraut, Stovetop, Easy, Smoky, Comfort Food
