Kielbasa and Sauerkraut
Savor the comforting flavors of Central and Eastern Europe with this hearty Kielbasa and Sauerkraut recipe, a perfect blend of smoky sausage, tangy sauerkraut, and fragrant aromatics. Combining succulent kielbasa rounds with sautéed onions, garlic, and optional sweet apple slices, this one-pan dish is simmered to perfection with caraway seeds, brown sugar, and chicken broth for a rich depth of flavor. The sauerkraut can be rinsed for a milder taste, while the addition of apple offers a subtle sweetness that complements the smoky, savory sausage beautifully. Ready in under 40 minutes, this easy weeknight meal pairs perfectly with mashed potatoes, rye bread, or roasted vegetables for a wholesome, satisfying dinner. Whether you're celebrating Oktoberfest or simply craving a comforting classic, this Kielbasa and Sauerkraut recipe is sure to impress!
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Recipe Information
Ingredients
- 1 pound kielbasa sausage
- 16 ounces sauerkraut
- 1 large yellow onion
- 2 cloves garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds
- 0.5 teaspoon black pepper
- 0.5 cup chicken broth
- 1 medium apple (optional)
Instructions
Slice the kielbasa into 1/2-inch thick rounds. Set aside.
Drain the sauerkraut and rinse it under cold water if you prefer a less tangy flavor. Set aside.
Peel and thinly slice the onion. Mince the garlic cloves. If using an apple, peel, core, and thinly slice it.
Heat a large skillet or Dutch oven over medium heat. Add the olive oil.
Once the oil is hot, add the sliced kielbasa to the skillet. Cook for about 4-5 minutes, flipping occasionally, until the sausage is browned on both sides. Remove the sausage from the skillet and set it aside.
In the same skillet, add the sliced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to avoid burning.
Stir in the sauerkraut, brown sugar, caraway seeds, black pepper, and chicken broth. If using apple slices, add them at this stage.
Mix everything together and bring the mixture to a simmer.
Return the kielbasa to the skillet, nestling the pieces into the sauerkraut mixture. Cover the skillet with a lid and reduce the heat to low.
Simmer for about 10-12 minutes, allowing the flavors to meld together and the kielbasa to heat through.
Remove the skillet from the heat. Serve hot, either on its own or with sides such as mashed potatoes, rye bread, or roasted vegetables.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 1862 mg | 81% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.4 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 608 mg | 13% | |
*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.
