If you’re craving a hearty, comforting dish that’s ready in under 30 minutes, this Kielbasa and Sauerkraut Skillet Recipe is seriously fan-freaking-tastic. I love how the smoky sausage melts into the tangy sauerkraut and tender potatoes, creating a flavor combo that just hits the spot every time. Whether it’s a weeknight dinner or an easy weekend meal, you’ll find that this skillet recipe delivers big on taste with minimal fuss. Stick with me and I’ll walk you through all my best tips so your dish turns out perfectly every time.
Why You’ll Love This Recipe
- Quick & Easy: Ready in just about 30 minutes, perfect for busy days.
- Flavor Explosion: Smoky kielbasa and tangy sauerkraut are a match made in heaven.
- One-Pan Wonder: Everything cooks together in one skillet for less cleanup.
- Family Favorite: My crew goes crazy for this hearty comfort food every single time.
Ingredients You’ll Need
This Kielbasa and Sauerkraut Skillet Recipe comes together with pantry-friendly ingredients that complement each other beautifully. Using fresh refrigerated sauerkraut instead of canned makes a noticeable difference in both texture and flavor—you’ll want to grab that kind at the store.
- Olive oil: Just enough to sear the kielbasa—don’t overdo it or it gets greasy.
- Kielbasa sausage: Use smoked kielbasa here, not Italian sausage, for that authentic flavor. I like beef or pork varieties with a good fat content to render out.
- Onion: Adds sweetness and depth when browned with potatoes.
- Garlic: A clove goes a long way to brighten flavors.
- Sauerkraut: Fresh refrigerated kind rinsed well—this softens the sharpness and keeps it from overpowering.
- Yukon Gold potatoes: I’ve tried red skinned too; both hold up well when cooked in the skillet and add nice creaminess.
- Caraway seed: Optional but delightful—infuses a subtle nutty, earthy flavor.
- Chicken stock: From a rotisserie chicken if you can—adds richness and keeps everything moist without heaviness.
- Salt and pepper: To taste; don’t skip seasoning for best results.
Variations
I’ve played around with this Kielbasa and Sauerkraut Skillet Recipe quite a bit and love how you can tweak it to fit your taste or pantry. Feel free to make it your own!
- Spicy Kick: I added a pinch of red pepper flakes once and it gave just the right heat without stealing the show.
- Vegetable Boost: Toss in some sliced bell peppers or diced apples for a fresh, sweet contrast.
- Low-Carb Version: Skip the potatoes and add extra sauerkraut and some sautéed cabbage instead.
- Non-Pork Option: Turkey kielbasa works if you want a leaner take, though I’ll admit the flavor isn’t quite as rich.
How to Make Kielbasa and Sauerkraut Skillet Recipe
Step 1: Sear Your Kielbasa to Lock in Flavor
Start by slicing one pound of kielbasa into 2-inch chunks. Heat a large non-stick skillet over medium-high and add two teaspoons of olive oil. When the oil shimmers, add the sausage pieces in a single layer. Let them sear without moving too much for about 5 minutes until they’re golden brown and have started to release their fat. This step is key because it creates a caramelized crust that boosts the flavor of the whole dish. Once done, transfer the sausage to a plate and set aside.
Step 2: Cook the Onion, Garlic, and Potatoes
In the same skillet, toss in half a large diced onion, one minced garlic clove, and half a pound of diced Yukon Gold potatoes. Cover the skillet with a lid to trap steam, and cook for about 8-10 minutes, stirring occasionally. The potatoes should start to soften and the onions get some golden edges. You want this step to build those layers of flavor, so don’t rush it. If you see the bottom browning too fast, lower the heat a bit.
Step 3: Mix in the Sauerkraut and Simmer
Next, drain and rinse one pound of refrigerated sauerkraut under cold water to mellow out the tanginess—this trick keeps it from being too sharp. Drain well and add it to the skillet along with one teaspoon of caraway seeds (if you’re using them) and about a quarter cup of chicken stock. Stir everything together to combine. Then add the browned kielbasa chunks back to the pan, cover, and let simmer for another 5-6 minutes so the flavors meld nicely. If the skillet looks a bit dry, you can add more chicken broth to keep it moist.
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Pro Tips for Making Kielbasa and Sauerkraut Skillet Recipe
- Rinse Your Sauerkraut: I learned this trick early on—rinsing sauerkraut softens its acidity and makes it more approachable, especially for picky eaters.
- Don’t Skip Searing: Searing the kielbasa adds that irresistible depth of flavor and texture you just can’t get by tossing it in raw.
- Use a Non-Stick Skillet: It makes stirring and browning easier and helps prevent potatoes from sticking or burning.
- Taste Before Serving: Sauerkraut can vary a lot in saltiness, so always taste and adjust seasoning at the end.
How to Serve Kielbasa and Sauerkraut Skillet Recipe
Garnishes
I usually top my skillet with a sprinkle of fresh chopped parsley to brighten the dish and cut through the richness. Sometimes I add a few dashes of smoked paprika just before serving for a subtle smoky aroma that kicks things up another notch.
Side Dishes
This dish stands tall on its own, but I love serving it alongside a simple green salad or some crusty rye bread to soak up all the flavorful juices. For something heartier, creamy mashed potatoes or buttered noodles pair beautifully—trust me, my family always asks for seconds when I do that.
Creative Ways to Present
For special occasions, I like to serve this skillet straight in the pan placed on a wooden board, garnished with vibrant herbs and sliced radishes. It makes a rustic, cozy presentation that always gets compliments. You can even add a dollop of sour cream on the side to offer a cool, creamy contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Kielbasa and Sauerkraut Skillet Recipe stores nicely in an airtight container in the fridge for up to 3 days. I usually let it cool before transferring and keep it chilled until I’m ready to reheat. The flavors actually get better after a day as they meld together even more.
Freezing
I’ve frozen this dish successfully by portioning it into freezer-safe containers. Just make sure it’s cooled completely before sealing. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently. Keep in mind potatoes sometimes get a bit softer after freezing, but the flavor stays spot-on.
Reheating
To reheat leftovers, I prefer warming the skillet over medium-low heat on the stove. This helps keep the potatoes intact and avoids drying out the sausage. If things look a little dry, splash in a bit more chicken broth or water and stir gently until heated through.
FAQs
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Can I use canned sauerkraut instead of refrigerated?
You can, but the texture and flavor will be different. Canned sauerkraut tends to be softer and more pungent, so I highly recommend rinsing it thoroughly and draining well to avoid overpowering the dish.
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What kind of potatoes work best in this recipe?
Yukon Gold potatoes are my go-to because they hold their shape nicely and have a buttery flavor. Red potatoes also work well, but avoid starchy potatoes like Russets as they can fall apart.
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Is caraway seed necessary?
Not at all—caraway adds a subtle nutty, earthy note that some people love. I always include it, but you can leave it out if you prefer a simpler flavor.
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Can this recipe be made gluten-free?
Absolutely! Just double-check your kielbasa and chicken broth labels to make sure they’re gluten-free. This recipe naturally contains no gluten ingredients otherwise.
Final Thoughts
This Kielbasa and Sauerkraut Skillet Recipe is one of those dishes that warms your soul and fills your kitchen with irresistible aromas. I love it because it’s straightforward, packed with personality, and brings a bit of old-world comfort to the table without hours of fuss. If you want a reliable, crowd-pleasing meal that feels like a hug on a plate, give this recipe a try—you won’t regret it. And remember, cooking is all about making it your own, so have fun with it!
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
Savor the comforting flavors of Kielbasa and Sauerkraut, a hearty and classic Eastern European-inspired dish featuring smoky kielbasa sausage, tangy sauerkraut, tender diced potatoes, and aromatic caraway seeds, all cooked together in a skillet for a quick and flavorful meal.
Ingredients
Sausage and Vegetables
- 1 pound kielbasa sausage, cut into 2″ chunks (do not use Italian sausage)
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes or red skinned potatoes, diced ½”
Other Ingredients
- 2 teaspoons olive oil
- 1 pound sauerkraut, preferably from the refrigerated section (not canned), rinsed and drained
- 1 teaspoon caraway seed (optional)
- ¼-½ cup chicken stock from rotisserie chicken or low sodium chicken broth
- Salt and pepper to taste
Instructions
- Prepare the Kielbasa: Cut 1 pound of kielbasa sausage into 2-inch chunks, setting them aside for cooking.
- Rinse the Sauerkraut: Pour 1 pound of sauerkraut into a large mesh strainer and rinse it thoroughly with cool water to soften its sourness, then allow it to drain well.
- Sear the Sausage: Heat 2 teaspoons of olive oil in a large non-stick skillet over medium-high heat. Add the kielbasa chunks and sear for about 5 minutes, until they turn golden and release some fat. Remove the sausage from the skillet and set aside.
- Sauté Onions, Garlic, and Potatoes: In the same skillet, add the diced onion, minced garlic, and diced potatoes. Cover with a lid and cook for 8-10 minutes, stirring occasionally, until the onions start to brown and the potatoes become tender.
- Combine Sauerkraut and Seasonings: Add the drained sauerkraut, 1 teaspoon of caraway seed (if using), and ¼ cup chicken stock to the skillet. Stir well to combine all ingredients.
- Return Sausage and Simmer: Add the seared kielbasa back into the skillet. Cover and cook for another 5-6 minutes, allowing flavors to meld and the sausage to heat through.
- Adjust Liquids and Season: If the mixture seems too dry, add more chicken broth as needed. Taste and season with salt and pepper to your preference before serving.
Notes
- Rinsing and draining the sauerkraut softens its sourness so it is less sharp and more balanced in flavor.
- Using good-quality smoked sausage (beef or pork) enhances the dish’s flavor by rendering natural fat that mingles beautifully with the sauerkraut and potatoes.
- Though you can substitute with lower-fat turkey sausage, the traditional smoked kielbasa offers the best taste.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 3g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
