If you’re craving a hearty, comforting meal that’s quick to whip up on a busy weeknight, you’re in for a treat with this Kielbasa and Sauerkraut Skillet Recipe. I absolutely love how the smoky sausage pairs with the tangy sauerkraut and tender potatoes, creating a one-pan dish that’s full of flavor and super satisfying. Whether you’re a fan of traditional Eastern European flavors or just want something fuss-free and delicious, this recipe always hits the spot.
Why You’ll Love This Recipe
- Simple One-Pan Cooking: Eliminate extra dishes and save time by cooking sausage, potatoes, and sauerkraut all in one skillet.
- Perfect Balance of Flavors: The smoky kielbasa and tangy sauerkraut create a flavor combo that’s both bold and comforting.
- Customizable and Flexible: Easily tweak the seasonings or swap ingredients to suit your mood or what’s in your pantry.
- Family-Friendly Crowd-Pleaser: My family goes crazy for this dish, and I bet yours will too!
Ingredients You’ll Need
Each ingredient in this Kielbasa and Sauerkraut Skillet Recipe brings its own magic, blending smoky, tangy, and earthy notes into a harmonious dish. I always recommend grabbing fresh sauerkraut from the refrigerated section—it’s less salty and tastes brighter than canned versions, giving your meal a fresher vibe.
- Olive oil: Use this for searing to get a nice, golden crust on the sausage without overpowering its flavor.
- Kielbasa sausage: Go for a good-quality smoked kielbasa—this is the star of the dish, so skip Italian sausage here.
- Onion: Adds sweetness and depth; finely diced to cook evenly with the potatoes.
- Garlic: Just a touch—minced fresh garlic gives a wonderful aroma without taking over.
- Sauerkraut: Refrigerated kind preferred; rinsed and drained to soften sharpness and avoid excessive saltiness.
- Yukon Gold Potatoes: I like the creamy texture they bring; diced about half an inch for even cooking.
- Caraway seed (optional): Adds a traditional touch with a slight licorice note that pairs beautifully with sauerkraut.
- Chicken stock: I use homemade from a rotisserie chicken or low-sodium broth to keep things flavorful and moist.
- Salt and pepper: Essential for adjusting the seasoning at the end to your taste.
Variations
One of the best things about this Kielbasa and Sauerkraut Skillet Recipe is how easy it is to make your own. I love experimenting with different tweaks depending on the season or what I have on hand — and I encourage you to do the same! It’s a forgiving recipe that welcomes your creativity.
- Swap the sausage: I once tried smoked turkey sausage as a leaner option; still tasty, though the flavor is milder.
- Add apples: Toss in some diced tart apples when adding the potatoes for a subtle sweet contrast I adore in fall.
- Spice it up: If you like a bit of heat, a pinch of crushed red pepper flakes added with the garlic works wonders.
- Make it creamy: Stir in a spoonful of sour cream or crème fraîche at the end for richness that my family devours.
How to Make Kielbasa and Sauerkraut Skillet Recipe
Step 1: Sear the sausage for max flavor
Start by cutting your kielbasa into generous 2-inch chunks. Heat your skillet over medium-high, add olive oil, and let it heat up until shimmering. Then add the sausage pieces and let them sear without moving for a couple of minutes to get that beautiful caramelized color going. Turn them every so often for about 5 minutes total. This step is key because searing releases the fat and creates incredible flavor that will mingle with everything else.
Step 2: Sauté onions, garlic, and potatoes
Once the sausage is nicely browned, transfer it to a plate but don’t wipe out that flavorful oil and bits left behind. In the same skillet, add your diced onion, minced garlic, and diced Yukon Gold potatoes. Cover with a lid and cook on medium heat, stirring every few minutes so the potatoes brown evenly. This usually takes about 8 to 10 minutes, and you’ll know it’s done when the onions are translucent and the potatoes are fork tender.
Step 3: Bring the sauerkraut and sausage back in
Drain your sauerkraut well after rinsing it under cool water—this softens the acidity so it doesn’t overpower the dish. Add the sauerkraut to the skillet along with any optional caraway seeds if you’re using them. Pour in about a quarter cup of chicken stock to keep things moist and deglaze the pan, scraping up all the good browned bits. Then return the sausage to the skillet, stir everything together, cover, and let it cook for another 5-6 minutes so the flavors meld.
Step 4: Final seasoning and finishing touches
Give everything a taste and adjust the seasoning with salt and freshly ground pepper as needed. If it feels a bit dry, add a splash more chicken broth—you want the skillet moist but not soupy. At this point, your kitchen should smell amazing! And honestly, this step is when I get the biggest smiles from my family in anticipation.
Pro Tips for Making Kielbasa and Sauerkraut Skillet Recipe
- Use refrigerated sauerkraut: I discovered this trick when I switched from canned—refrigerated kraut has a fresher taste and less saltiness, making the dish balanced.
- Don’t skip searing: Searing the kielbasa first locks in flavor and releases fat that enhances every bite—patience here makes all the difference.
- Add broth gradually: Adding too much chicken stock at once can make it soupy, so add a little at a time until you get the perfect moistness.
- Drain sauerkraut well: Avoid watery or overly sour results by thoroughly draining the rinsed kraut before adding it back in.
How to Serve Kielbasa and Sauerkraut Skillet Recipe
Garnishes
I like finishing this dish with a sprinkle of fresh chopped parsley or a few snips of chives—it adds a pop of color and a fresh bite that cuts through the richness. Sometimes I even add a dollop of sour cream on top, which my kids adore because it cools down the tangy sauerkraut just perfectly.
Side Dishes
Because this skillet is already so filling, I usually keep sides simple—warm crusty bread or soft rolls are my go-tos for scooping up every last bit. A crisp green salad with a light vinaigrette also pairs beautifully, adding balance with some fresh crunch.
Creative Ways to Present
For holiday gatherings, I like to serve this skillet on a rustic wooden board, garnished with extra herbs and some roasted carrots on the side to brighten the plate. Another fun idea is to serve it family-style in a cast-iron skillet right at the table—it makes everyone want to jump in and dig right in!
Make Ahead and Storage
Storing Leftovers
I usually let the leftover kielbasa and sauerkraut cool completely before transferring to an airtight container. It keeps well in the fridge for about 3 to 4 days. I’ve found that the flavors actually deepen overnight, making leftovers a delicious quick lunch or dinner option.
Freezing
If you want to freeze leftovers, portion them into freezer-safe containers or bags. It freezes nicely for up to 2 months. When thawed, the potatoes may be a bit softer, but the dish still tastes wonderful overall—perfect for meal prep days.
Reheating
I reheat leftovers gently on the stovetop over low heat with a splash of broth to prevent drying out. Microwaving works too, but stirring occasionally keeps the potatoes from getting too mushy. And if you like, a quick crisp-up in a hot skillet after warming adds a lovely texture.
FAQs
-
Can I use canned sauerkraut instead of refrigerated?
You can, but I recommend rinsing it well to reduce extra salt and acidity. The flavor might be a bit more intense or tangy compared to refrigerated sauerkraut, so adjust seasoning accordingly.
-
What’s the best sausage to use?
Stick with smoked kielbasa—pork or beef is best for that authentic smoky flavor. Avoid Italian sausage as it can change the flavor profile and isn’t traditional for this recipe.
-
Can I make this dish vegetarian?
Absolutely! You can swap kielbasa for a plant-based sausage or even smoked tofu and use vegetable broth instead of chicken stock to keep the smoky and hearty vibe.
-
Is caraway seed necessary?
Not necessary but highly recommended if you want that classic Eastern European flavor. It adds a subtle anise-like note that complements the sauerkraut beautifully.
Final Thoughts
This Kielbasa and Sauerkraut Skillet Recipe holds a special place in my weeknight rotation—it’s quick, fuss-free, and delivers on comfort every single time. I love sharing it with friends who might be intimidated by sauerkraut at first, because you soon realize how well it balances smoky sausage and tender potatoes in one cozy skillet. I hope you give it a try soon and fall in love with it just like I did. Let me know how yours turns out!
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 is a hearty, comforting dish featuring smoky kielbasa sausage, tangy sauerkraut, and tender potatoes. Searing the sausage and cooking everything together in a skillet allows the flavors to meld perfectly, making it an ideal one-pan meal that’s simple to prepare yet full of robust flavor.
Ingredients
Meat
- 1 pound kielbasa sausage, cut into 2-inch chunks (do not use Italian sausage)
Vegetables & Sides
- ½ large onion, diced
- 1 clove garlic, minced
- 1 pound sauerkraut (preferably from the refrigerated section, not canned)
- ½ pound Yukon Gold potatoes (or red-skinned potatoes), diced ½ inch
Spices & Liquids
- 2 teaspoons olive oil
- 1 teaspoon caraway seed (optional)
- ¼-½ cup chicken stock (from rotisserie chicken or low sodium broth)
- Salt and pepper to taste
Instructions
- Prepare the sausage: Cut the kielbasa into 2-inch chunks ensuring the pieces are uniform for even cooking and set aside.
- Rinse the sauerkraut: Pour the sauerkraut into a large mesh strainer, rinse under cool water to soften the sourness, and allow it to drain well.
- Sear the sausage: Heat a large non-stick skillet over medium-high heat and add 2 teaspoons of olive oil. Once hot, add the sausage chunks and sear them for about 5 minutes, turning occasionally to develop a golden color and render some fat. Remove the sausage and place it on a separate dish.
- Sauté the vegetables and potatoes: In the same skillet, add the diced onion, minced garlic, and diced potatoes. Cover with a lid and cook over medium heat, stirring occasionally until the onions and potatoes start to brown and become tender, about 8-10 minutes.
- Add sauerkraut and seasonings: Mix in the drained sauerkraut and caraway seeds (if using), then pour in ¼ cup of chicken stock. Stir well to combine all the ingredients.
- Combine sausage back and cook: Return the seared sausage to the skillet, cover, and cook everything together for another 5-6 minutes to meld flavors and ensure potatoes are fully cooked.
- Adjust consistency and seasoning: If the mixture is too dry, add additional chicken broth as needed. Taste and season with salt and pepper to your preference before serving.
Notes
- Rinsing and draining sauerkraut softens its sharp acidity, making the dish more balanced.
- For best flavor, use a high-quality smoked kielbasa sausage made from beef or pork. The searing process releases flavorful fats that enrich the dish.
- While lower-fat turkey sausage can be used, it won’t provide the same richness.
- Using Yukon Gold potatoes enhances creaminess and texture, but red-skinned potatoes work well too.
- Chicken stock from rotisserie chicken adds depth, but low-sodium broth is a good substitute.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
