German Sauerkraut and Kielbasa
Transport your taste buds to the heart of Germany with this savory and comforting German Sauerkraut and Kielbasa recipe. Featuring smoky kielbasa sausage nestled in a tangy bed of sauerkraut, sweet Granny Smith apples, and earthy caraway seeds, this one-pan dish is a perfect balance of robust and subtle flavors. Aromatic onions and carrots are sautéed in butter, then simmered with seasoned chicken broth and a hint of brown sugar, creating a rich, flavorful base. Ready in just about an hour and perfect for weeknight dinners or Oktoberfest celebrations, this hearty dish pairs wonderfully with crusty bread or buttery boiled potatoes. Topped with a sprinkle of fresh parsley, this traditional German-inspired delight will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 lb Kielbasa sausage
- 24 oz Sauerkraut
- 1 large Yellow onion
- 1 medium Apple (preferably Granny Smith)
- 1 medium Carrot
- 2 tbsp Butter
- 1 tbsp Brown sugar
- 1 tsp Caraway seeds
- 1 cup Chicken broth
- 1 piece Bay leaf
- 0.25 tsp Salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Slice the kielbasa sausage into 1/2-inch thick rounds and set aside.
Rinse the sauerkraut under cold water to remove excess saltiness, then drain well.
Peel and thinly slice the onion. Peel and grate the carrot. Core and dice the apple into small pieces.
Heat a large skillet or Dutch oven over medium heat and melt the butter.
Add the sliced onion to the skillet and sauté until translucent, about 4-5 minutes.
Stir in the grated carrot and diced apple, cooking for another 3-4 minutes until softened.
Sprinkle in the brown sugar and caraway seeds, then stir to combine.
Add the rinsed and drained sauerkraut to the skillet, mixing well with the other ingredients.
Pour in the chicken broth and add the bay leaf. Stir gently to distribute the liquid evenly.
Season with salt and pepper, then bring the mixture to a simmer.
Once simmering, nestle the kielbasa slices on top of the sauerkraut mixture.
Reduce the heat to low, cover the skillet with a lid, and let it cook for 30 minutes, stirring occasionally to prevent sticking.
Remove the bay leaf before serving.
Serve the sauerkraut and kielbasa hot, garnished with fresh parsley if desired. Pair with crusty bread or boiled potatoes for a complete meal.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 9022 mg | 392% | |
| Total Carbohydrate | 86.6 g | 31% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 52.1 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 427 mg | 33% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2860 mg | 61% | |
*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.
