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Kielbasa and Sauerkraut Recipe

cooked sauerkraut, kielbasa and onion in a bowl

5 from 1 review

The best and easiest way to cook kielbasa and sauerkraut is in a skillet. Only one dish gets dirty and the combination of sauerkraut, kielbasa, caramelized onion and a splash of cider is delicious and flavorful comfort food. 

I like to serve this dish with sour cream and egg noodles on the side. You can also serve it with roasted or mashed potatoes

Ingredients

Units Scale
  • 2 kielbasa* (12 to 16 ounces each), cut into 1/4-inch slices
  • 2 tablespoons salted butter, divided
  • 1 onion, thinly sliced
  • 1/2 cup hard cider
  • One 28-ounce or 32-ounce jar of sauerkraut, drained and rinsed with cold water. Squeeze out excess moisture.
  • Optional: chopped fresh dill or parsley for garnish

*You can also make this recipe using just one kielbasa. I like cooking two because you get a nice balance of sausage and sauerkraut. Cooking only one kielbasa means you'll have quite a bit more cabbage than kielbasa. 

Instructions

  1. In a 12-inch (or slightly larger) skillet or saute pan, melt 1 tablespoon of butter over medium- high heat. 
  2. Add the kielbasa slices. Cook the slices until nicely browned on each side, 4 to 5 minutes total. If the sausage starts to get too brown, turn the heat down to medium.
  3. Take the sausage out of the skillet and set aside. 
  4. Add the remaining tablespoon of butter. Add the onion. Saute until the onion is soft and deeply browned, about 10 minutes total. For the first 5 minutes cook the onion over medium heat, then turn the heat down to low so the onion can caramelize without burning.
  5. Turn the heat up to medium-high and add the cider. Simmer 2 minutes. 
  6. Add sauerkraut. Mix really well to combine the sauerkraut and onion. Cook for about 5 minutes. 
  7. Add the kielbasa back to the skillet. Cook for a few minutes more to heat the sausage, stirring several times. 
  8. Serve immediately, with fresh herbs on top.

Notes

Regular apple cider can be substituted for the hard cider. Or you can skip this ingredient completely. 

Rinsing the sauerkraut in cold water is optional, but it mellows the sour flavor. 

Oven-Baked Instructions

There is no need to brown the sausage first. Just combine all of the ingredients in a casserole dish. Cover with foil. Bake for 45 minutes. 

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