Fresh Kielbasa with Sauerkraut
Savor the rich flavors of Eastern European comfort food with this Fresh Kielbasa with Sauerkraut recipe. Featuring tender, juicy kielbasa sausages nestled in a tangy sauerkraut mixture infused with aromatic garlic, caraway seeds, and a touch of apple cider vinegar, this dish is a perfect balance of savory and slightly sweet. A slow simmer in chicken broth ensures the sausages are cooked to perfection while the sauerkraut absorbs every delicious note of the seasoning. Ready in just over an hour, it's an ideal one-pot meal for cozy dinners or family gatherings. Pair with crusty rye bread or buttery boiled potatoes for an authentic serving suggestion that highlights the dish’s rustic charm. Whether you're a fan of traditional Polish cuisine or just looking for a hearty recipe with bold flavors, this kielbasa and sauerkraut dish will deliver comfort and satisfaction in every bite.
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Recipe Information
Ingredients
- 2 pounds fresh kielbasa
- 32 ounces sauerkraut
- 1 large yellow onion
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves
- 1 teaspoon caraway seeds
- 1 cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 leaf bay leaf
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
Instructions
Slice the onion thinly and mince the garlic cloves.
Rinse the sauerkraut under cold water and drain well if you prefer a milder flavor; otherwise, use it directly from the package.
In a large Dutch oven or heavy-bottomed pot, heat the butter over medium heat until melted.
Add the sliced onion to the pot and cook, stirring frequently, for 5-7 minutes until it is soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed and drained sauerkraut to the pot, along with the caraway seeds, chicken broth, apple cider vinegar, brown sugar, bay leaf, salt, and black pepper. Stir to combine thoroughly.
Nestle the kielbasa sausages into the sauerkraut mixture, arranging them so they are partially submerged.
Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot with a lid, and cook for about 45-50 minutes, flipping the sausages halfway through.
Remove the bay leaf before serving.
Serve the kielbasa whole or sliced, along with a generous portion of sauerkraut. Pair with rye bread or boiled potatoes for a traditional touch.
Nutrition Facts
Calories |
3269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 632 mg | 211% | |
| Sodium | 14985 mg | 652% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 31.4 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 483 mg | 37% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3638 mg | 77% | |
*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.
