If you’re craving a comfort meal that’s hearty, flavorful, and just downright satisfying, you’ve got to try this Kielbasa and Sauerkraut Skillet Recipe. It’s one of those dishes I love making any time of year, especially when I want something quick but still packed with that warm, homey vibe. The smokiness of the kielbasa blends perfectly with the tangy sauerkraut and tender potatoes, making each bite a little celebration of bold, simple flavors. Stick with me here—I’ll walk you through everything you need to know so this skillet meal turns out perfect every time!
Why You’ll Love This Recipe
- Simple One-Pan Meal: You only need one skillet, which means fewer dishes and more time to relax.
- Balanced Flavors: The savory kielbasa, tangy sauerkraut, and creamy potatoes create a perfect harmony on your plate.
- Customizable and Quick: Ready in just about 30 minutes, and easy to tweak based on what you have on hand.
- Hearty and Comforting: This dish feels like a warm hug—great for family dinners or when you want something filling.
Ingredients You’ll Need
These ingredients work beautifully together, each bringing a texture and flavor note that makes the whole dish shine. I recommend getting refrigerated sauerkraut if you can—it’s fresher and less acidic than canned versions, which balances the dish much better.
- Olive oil: This is for searing the kielbasa to get a nice golden crust, which really locks in flavor.
- Kielbasa sausage: Use good-quality smoked kielbasa—not Italian sausage—to keep the authentic taste.
- Onion: Adds sweetness and depth when cooked down with the potatoes and garlic.
- Garlic: Just a clove brings a subtle kick without overpowering the dish.
- Sauerkraut: The star tangy ingredient, rinsed to soften its sharpness, creating a perfectly balanced bite.
- Yukon Gold potatoes: I love these because they stay tender yet hold their shape well—nice little chunks to complement the sausage.
- Caraway seed (optional): If you like, this adds a traditional, slightly sweet-spicy flavor that pairs beautifully with sauerkraut.
- Chicken stock: Use low sodium or rotisserie broth to add moisture and tie everything together.
- Salt and pepper: Because you’ll want to season to taste before serving.
Variations
I like to switch things up depending on what’s in season or what my family is craving. This Kielbasa and Sauerkraut Skillet Recipe is super adaptable, so feel free to use it as a jumping-off point for your own twists.
- Potato Swap: Sometimes I swap Yukon Golds for red skin potatoes or even sweet potatoes for a slightly different texture and taste—both work wonderfully.
- Veggie Boost: Adding bell peppers or even a handful of chopped kale gives the skillet extra color and nutrition, plus a fresh bite.
- Spice It Up: If you like heat, throw in some crushed red pepper or smoked paprika for a smoky warmth that complements the kielbasa.
How to Make Kielbasa and Sauerkraut Skillet Recipe
Step 1: Sizzle the Kielbasa Chunks
Start by slicing your kielbasa into 2-inch chunks. Heat a large non-stick skillet over medium-high heat and add the olive oil. Once the oil is shimmering, toss in the sausage pieces and sear them for about 5 minutes. You want a nice golden crust—that’s where a lot of the flavor builds. The sausage will release some fat as it cooks, which helps carry flavor through the dish. Once browned, transfer the kielbasa to a plate and set it aside. Don’t worry—it’s going back in soon!
Step 2: Cook Onions, Garlic, and Potatoes
In the same skillet (no need to clean it!), add your diced onion, minced garlic, and diced potatoes. Pop the lid on and cook for 8 to 10 minutes, stirring occasionally. This lets the potatoes soften and the onions caramelize just a bit, soaking up those delicious sausage drippings. The lid helps the potatoes steam and cook through faster without burning.
Step 3: Mix in Sauerkraut and Seasonings
While the potatoes cook, rinse your sauerkraut in cool water using a mesh strainer. This step is key—it mellows the sauerkraut’s sourness so it doesn’t overwhelm the dish. After draining well, add the sauerkraut to the skillet along with the caraway seeds (if using) and chicken stock. Stir everything together to combine, letting the flavors mingle.
Step 4: Return Sausage and Simmer
Now toss the kielbasa back into the skillet. Cover again and let everything cook for another 5 to 6 minutes, allowing the flavors to marry and the sauerkraut to soften even more. If it looks a little dry, feel free to pour in a splash more chicken broth. Before serving, taste and season with salt and pepper to your liking.
Pro Tips for Making Kielbasa and Sauerkraut Skillet Recipe
- Rinse the Sauerkraut: This softened the tanginess so my family enjoyed it more without the sauerkraut overwhelming everything.
- Use Smoked Kielbasa: I learned that smoky sausage really boosts the flavor and renders fat that the potatoes and kraut soak up beautifully.
- Cook Potatoes with Lid On: Covering the pan helps the potatoes steam to tenderness quicker without drying or burning.
- Don’t Skip the Caraway Seeds: They add a subtle, authentic note that makes this dish taste just like my grandma’s.
How to Serve Kielbasa and Sauerkraut Skillet Recipe
Garnishes
I usually sprinkle a little chopped fresh parsley or chives on top because it adds a fresh color and brightness to the dish. For a little extra tang, a dollop of sour cream on the side is fantastic and balances the savory flavors.
Side Dishes
This skillet meal is pretty hearty on its own, but I love serving it with a crisp green salad or roasted root vegetables for a bit of contrast. If you want to keep it simple, crusty rye or sourdough bread makes a perfect companion to mop up all the delicious juices.
Creative Ways to Present
For family gatherings, I sometimes scoop the skillet mix into toasted baguette rounds for little open-faced bites. It’s always a crowd-pleaser and makes the meal feel special without extra fuss.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days, which makes weekday lunches or quick dinners a breeze. The flavors actually deepen overnight, so it can taste even better the next day.
Freezing
If you want to freeze it, just cool the skillet completely, then portion it into freezer-safe containers. It freezes well for up to 2 months. I usually thaw it overnight in the fridge before reheating.
Reheating
Reheating on the stovetop over low-medium heat works best to keep the potatoes tender and avoid drying out the kielbasa. You might want to add a splash of broth or water if it looks a little dry. Microwaving is okay for convenience, just cover loosely and stir halfway through.
FAQs
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Can I use canned sauerkraut instead of refrigerated?
You can, but I recommend rinsing it extra well to reduce the acidity and sourness. Refrigerated sauerkraut usually has a fresher flavor and a better texture for this recipe, but canned works in a pinch.
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What kind of kielbasa is best for this skillet recipe?
Use good-quality smoked kielbasa sausage—pork or beef works fine. Avoid Italian sausage as it has a different seasoning profile that won’t match the traditional flavor here.
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Can I make this recipe vegetarian?
For a vegetarian version, you could swap the kielbasa with a plant-based smoked sausage and use vegetable broth instead of chicken stock. The flavor will be different but still tasty and comforting.
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How do I prevent the potatoes from sticking or burning?
Cooking the potatoes with the lid on and stirring every few minutes helps them cook evenly without burning. Also, make sure there’s enough olive oil and rendered fat from the sausage to keep everything coated.
Final Thoughts
This Kielbasa and Sauerkraut Skillet Recipe has become one of my absolute go-to meals whenever I want something comforting and quick without sacrificing flavor. It’s a crowd-pleaser that feels like it took longer than it did, and it’s versatile enough to make your own. Honestly, every time I make it, my family goes crazy for those perfectly cooked potatoes soaked in smoky sausage goodness. Give it a try—I’m pretty sure it’ll be a favorite in your rotation too!
Print
Kielbasa and Sauerkraut Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Polish
Description
This hearty Kielbasa and Sauerkraut recipe combines smoky kielbasa sausage with tender potatoes and tangy sauerkraut for a comforting, flavorful one-pan meal. Sauteed with aromatic onion, garlic, and optional caraway seed, then simmered in chicken broth, this dish balances savory and sour notes perfect for a satisfying dinner.
Ingredients
Meat and Sausage
- 1 pound kielbasa sausage, cut into 2-inch chunks (do not use Italian sausage)
Vegetables and Aromatics
- ½ large onion, diced
- 1 clove garlic, minced
- ½ pound Yukon Gold potatoes (or red skinned potatoes), cut into ½ inch dice
- 1 pound sauerkraut (preferably from refrigerated section, not canned), rinsed and drained
Seasonings and Liquids
- 2 teaspoons olive oil
- 1 teaspoon caraway seed (optional)
- ¼–½ cup chicken stock or low sodium chicken broth
- Salt and pepper, to taste
Instructions
- Prepare the sausage: Cut 1 pound kielbasa sausage into 2-inch chunks. Set aside.
- Rinse sauerkraut: Pour 1 pound sauerkraut into a large mesh strainer and rinse with cool water. Allow it to drain well to soften its sourness.
- Sear the sausage: Heat a large non-stick skillet over medium-high heat and add 2 teaspoons olive oil. When hot, add the sausage chunks and sear for about 5 minutes until golden and some fat is rendered. Transfer the sausage to a separate dish.
- Sauté vegetables and potatoes: In the same skillet, add diced onion, minced garlic, and diced potatoes. Cover the pan with a lid and cook, stirring occasionally, until the onions and potatoes begin to brown and become tender, about 8–10 minutes.
- Add sauerkraut and spices: Add the drained sauerkraut back to the skillet along with 1 teaspoon caraway seed (if using) and ¼ cup chicken stock. Stir well to combine.
- Combine sausage and simmer: Return seared sausage to the skillet, cover, and cook for an additional 5–6 minutes to blend flavors and heat through. If the mixture seems dry, add up to ½ cup more chicken broth.
- Season and serve: Taste and adjust salt and pepper as necessary. Serve warm for a satisfying meal.
Notes
- Rinsing and draining sauerkraut softens its sourness, preventing it from becoming too sharp.
- For best flavor, use good-quality smoked sausage such as beef or pork rather than turkey or Italian sausage.
- Searing the sausage renders natural fat that enhances the overall taste of the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 55 mg
