If you’re looking for a cozy, comforting dish that’s both simple and bursting with flavor, you’ve got to try this Kielbasa and Sauerkraut Skillet Recipe. It’s one of those meals that fills your kitchen with that amazing, homey aroma, and best of all—it’s incredibly easy to pull together on a busy weeknight. I absolutely love how the smoky sausage plays off the tangy sauerkraut, perfectly rounded out by tender potatoes. Stick with me here, because I’ll share some tips to make sure your skillet cooks up just right every time!
Why You’ll Love This Recipe
- Quick and Easy: You’ll have a hearty dinner on the table in about 30 minutes, perfect for busy nights.
- Flavor-Packed: The smoky kielbasa and tangy sauerkraut create a fantastic balance of savory and sour notes.
- Comfort Food Classic: This skillet recipe brings warm, nostalgic vibes right to your plate.
- Versatile Ingredients: Uses pantry staples and is easy to tweak with what you have on hand.
Ingredients You’ll Need
The ingredients here are straightforward but work together like magic. Using refrigerated sauerkraut instead of canned makes a big difference in texture and flavor, and those Yukon Gold potatoes add a lovely creaminess that holds up well in the skillet.
- Olive oil: For searing the sausage and softening the veggies without overpowering flavors.
- Kielbasa sausage: Go for a smoked kielbasa (beef or pork) to get that signature rich, smoky taste—don’t substitute Italian sausage here!
- Onion: Adds sweetness and depth when sautéed; a half-large onion is just right.
- Garlic: Just a clove, minced, to brighten everything up.
- Sauerkraut: I like the refrigerated kind for a fresher, less vinegary bite; rinse it well to soften the sourness.
- Yukon Gold potatoes: Their buttery texture is perfect in this dish; diced into half-inch pieces so they cook evenly.
- Caraway seed (optional): Adds a traditional rye-bread-like aroma that complements the kraut beautifully if you’re feeling fancy.
- Chicken stock: Adds moisture and umami; I usually use broth from a rotisserie chicken or low-sodium chicken broth.
- Salt and pepper: To taste—seasoning is key here!
Variations
I like to keep the classic flavors intact, but sometimes I mix things up depending on what I have on hand or who I’m cooking for. Feel free to tailor this kielbasa and sauerkraut skillet recipe to your taste buds or dietary needs—it’s surprisingly flexible!
- Mild Variation: Swap out the traditional kielbasa for turkey or chicken sausage for a leaner, lighter version that still tastes great.
- Veggie Boost: Toss in some diced apples or sliced bell peppers for a touch of sweetness and extra crunch; my family loves the apple addition especially in fall.
- Spicy Kick: Add a pinch of crushed red pepper flakes when cooking the onions and garlic for a gentle heat.
- Potato Swap: Use red-skinned potatoes or even sweet potatoes for a slightly different texture and color.
How to Make Kielbasa and Sauerkraut Skillet Recipe
Step 1: Prep and Sear the Kielbasa
Start by cutting your kielbasa into generous 2-inch chunks. Heat 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. When the oil shimmers, add your sausage pieces and give them about 5 minutes to brown. You want a nice golden crust that releases the flavorful fats—this step seriously amps up the taste. Once browned, transfer the sausage to a plate; you’ll add it back later.
Step 2: Cook Onions, Garlic, and Potatoes
Using the same skillet (with all those lovely rendered bits still inside), toss in diced onions, minced garlic, and the diced Yukon Gold potatoes. Cover with a lid to help the potatoes steam and cook through, stirring every few minutes so nothing sticks or burns. After 8-10 minutes, your onions should be soft and caramelized, and the potatoes tender with some golden edges—this combo is where all the flavors start to mingle beautifully.
Step 3: Add Sauerkraut and Simmer
Grab that sauerkraut from the fridge, give it a good rinse under cool water to tame the sourness, and drain it well. Add the sauerkraut to your skillet along with a teaspoon of caraway seeds if you’re using them, plus about ¼ cup of chicken stock. Stir everything together, then nestle the browned kielbasa back in. Cover and let it all cook for another 5-6 minutes so those flavors get cozy. If it looks a bit dry, add more broth a splash at a time until it feels just right. Finish with salt and pepper to taste!
Pro Tips for Making Kielbasa and Sauerkraut Skillet Recipe
- Rinse Your Sauerkraut: I learned that rinsing and draining the sauerkraut softens its bite and prevents the dish from becoming too sour.
- Don’t Skip Searing: Taking time to sear the kielbasa adds a smoky depth and renders flavorful fat that coats the potatoes and kraut.
- Use a Non-Stick Skillet: Makes cooking and cleanup so much easier, plus it helps prevent your potatoes from sticking and burning.
- Watch the Potatoes: Make sure they’re diced uniformly so they cook evenly—no one likes a mix of mushy and crunchy bites!
How to Serve Kielbasa and Sauerkraut Skillet Recipe
Garnishes
I love sprinkling fresh chopped parsley over the skillet before serving—it adds a pop of color and a fresh, herbaceous note that cuts through the richness. A dollop of sour cream on the side is also a game-changer, balancing the tangy and smoky flavors with creamy coolness.
Side Dishes
My go-to sides are simple and light so they don’t compete with the skillet’s bold flavors. A crisp green salad with a zingy vinaigrette or steamed green beans are perfect. Sometimes, I serve it alongside some crusty rye bread to soak up the juices—makes for a hearty, satisfying meal.
Creative Ways to Present
For a casual dinner party, I’ve served this recipe family-style right in the skillet, letting everyone dig in with warm plates and buttered bread. At Halloween or Oktoberfest-themed dinners, I like adding a sprinkle of caraway seeds on top and serving it with a side of German mustard to amp up the authenticity. It’s a crowd-pleaser every time.
Make Ahead and Storage
Storing Leftovers
Whenever I have leftovers (which doesn’t usually last long!), I pop them into an airtight container and store them in the refrigerator. They keep really well for about 3-4 days, and reheating is just as tasty.
Freezing
I’ve frozen this kielbasa and sauerkraut skillet recipe a couple of times with good results. Just make sure it cools completely before transferring to freezer-safe containers. It freezes well for up to 2 months, making it a lifesaver for busy weeks!
Reheating
To reheat, I warm it gently on the stove over medium-low heat, adding a splash of chicken broth if it seems dry. This keeps the potatoes tender and prevents the sausage from getting tough. Microwaving works too, but the stovetop is my preferred method for keeping the best texture.
FAQs
-
Can I use other types of sausage instead of kielbasa?
While kielbasa offers a classic smoky flavor, you can substitute with any smoked sausage that you like, such as andouille or a good-quality smoked pork sausage. Just avoid Italian sausage, as its flavor profile is quite different and won’t complement the sauerkraut as well.
-
Why do I need to rinse the sauerkraut?
Rinsing the sauerkraut helps to mellow out its strong vinegar tang and prevents the dish from becoming too sour or acidic. It balances the flavors better, especially if you’re serving this to kids or guests who may not love strong sour notes.
-
Is this recipe gluten-free?
Yes! The basic ingredients are naturally gluten-free, but always double-check your kielbasa brand and chicken stock labels to be sure they contain no gluten additives or fillers.
-
Can I make this recipe in advance?
Absolutely! You can prepare the skillet ahead of time and refrigerate it for a day or two. When you’re ready, just reheat gently on the stove. It’s a fantastic make-ahead meal that tastes just as good, if not better, after the flavors have had time to mingle.
-
What kind of potatoes work best?
I recommend Yukon Gold or red-skinned potatoes because they hold their shape well during cooking and offer a creamy texture without falling apart. Avoid starchy potatoes like Russets unless you want a softer, more mashed result.
Final Thoughts
When I first tried this Kielbasa and Sauerkraut Skillet Recipe, it instantly became a favorite in my household—it’s just so satisfying and straightforward to make. I love serving it on chilly evenings when we want something hearty but no fuss. Giving it a try yourself means you’ll have a new go-to dish that brings warmth and a little bit of that smoky, tangy magic to your table. Trust me, once you make it, your family will totally go crazy for it too!
Print
Kielbasa and Sauerkraut Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Eastern European
Description
This Kielbasa and Sauerkraut recipe features a savory combination of smoked kielbasa sausage, tender Yukon Gold potatoes, and tangy sauerkraut, all cooked together in a skillet with aromatic onions, garlic, and optional caraway seeds. The dish is quick to prepare and perfect for a comforting, flavorful meal with Eastern European roots.
Ingredients
Sausage and Vegetables
- 2 teaspoons olive oil
- 1 pound kielbasa sausage, cut into 2-inch chunks (avoid Italian sausage)
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced into ½ inch pieces
Sauerkraut and Seasoning
- 1 pound sauerkraut, preferably refrigerated type (not canned), rinsed and drained
- 1 teaspoon caraway seed (optional)
- ¼-½ cup chicken stock or low sodium chicken broth (from rotisserie chicken or otherwise)
- Salt and pepper, to taste
Instructions
- Prepare the Kielbasa: Cut the kielbasa into 2-inch chunks to ensure even cooking and ease of eating later.
- Rinse the Sauerkraut: Drain the sauerkraut in a large mesh strainer and rinse with cool water to soften the sourness. Set aside to drain thoroughly.
- Sear the Sausage: Heat a large non-stick skillet over medium-high heat and add olive oil. When hot, add the kielbasa chunks. Sear them for about 5 minutes until golden brown and some fat has rendered out. Transfer the sausage to a separate dish.
- Cook Onions and Potatoes: In the same skillet, add diced onion, minced garlic, and potatoes. Cover with a lid and cook, stirring occasionally, for 8-10 minutes until the onions and potatoes begin to brown and become tender.
- Add Sauerkraut and Seasoning: Stir in the drained sauerkraut, caraway seeds if using, and ¼ cup chicken stock. Mix to combine all flavors well.
- Return Sausage and Simmer: Add the seared sausage back into the skillet. Cover and cook for an additional 5-6 minutes, allowing the flavors to meld. If the dish seems dry, add more chicken broth as needed.
- Season and Serve: Taste and adjust with salt and pepper as desired. Serve warm.
Notes
- Rinsing and draining the sauerkraut reduces its sharp acidity for a milder flavor.
- Using a good quality smoked sausage (beef or pork) enhances the overall richness and flavor, as searing releases flavorful fats.
- While leaner turkey sausage can be used, it doesn’t impart the same depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
