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.
- 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
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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.
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Reduce the heat to medium and to the same pan, add butter and onions. Cook, stirring occasionally, until tender, about 5 minutes.
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Stir in sauerkraut, broth, oregano, and black pepper. Mix well to combine. Add kielbasa.
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Cover and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until heated through and flavors are blended.
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Serve warm with crusty bread or boiled potatoes.
* 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.
Calories: 449 | Carbohydrates: 8g | Protein: 15g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 1487mg | Potassium: 384mg | Fiber: 3g | Sugar: 3g | Vitamin A: 193IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg
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.
Holly Nilsson
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