Creamy Kielbasa and Kraut
Indulge in the comforting flavors of Eastern Europe with this Creamy Kielbasa and Kraut recipe, a savory one-pan dish perfect for cozy weeknight dinners. Juicy kielbasa sausage is pan-seared to golden perfection before being enveloped in a luscious, tangy sauce made from sauerkraut, Dijon mustard, and heavy cream. A hint of caraway seeds adds an aromatic depth, while sautéed onions and garlic create a flavor-packed base. This quick and easy recipe comes together in just 30 minutes and delivers a hearty, creamy bite balanced with the zing of fermented kraut. Serve it with crusty bread or over mashed potatoes for a soul-satisfying meal that will have everyone asking for seconds! Keywords: creamy kielbasa, sauerkraut recipe, one-pan dinner, comfort food, quick and easy sausage recipe.
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Recipe Information
Ingredients
- 1 lb kielbasa sausage
- 2 cups sauerkraut
- 2 tbsp butter
- 1 medium onion
- 2 garlic cloves
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 tbsp Dijon mustard
- 1 tsp caraway seeds (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley (optional, for garnish)
- 1 tbsp olive oil
Instructions
Slice the kielbasa into 1/4-inch rounds and set aside.
Thinly slice the onion and mince the garlic.
In a large skillet, heat olive oil and butter over medium heat until the butter is melted.
Add the sliced kielbasa to the skillet, and cook until browned on both sides, about 4-5 minutes. Remove the kielbasa from the skillet and set aside.
In the same skillet, add the sliced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for an additional 30 seconds, stirring frequently to prevent burning.
Stir in the sauerkraut and, if using, caraway seeds. Mix well and cook for 2-3 minutes to heat the sauerkraut through.
Reduce the heat to low, then pour in the chicken broth, heavy cream, and Dijon mustard. Stir to combine.
Season with salt and black pepper, and allow the mixture to simmer gently for 4-5 minutes, stirring occasionally.
Add the browned kielbasa back into the skillet and stir to coat it with the creamy kraut mixture.
Continue to cook on low heat for another 2-3 minutes, or until the kielbasa is heated through and the sauce has thickened slightly.
Remove from heat and garnish with fresh parsley if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2031 mg | 88% | |
| Total Carbohydrate | 11.4 g | 4% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 520 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
