This one-pan Kielbasa and Sauerkraut is a comforting dinner that balances sweet, savory, and tangy flavors. It features smoky sausage simmered with crisp apples and sauerkraut in a simple sauce made from brown sugar and Dijon mustard.
The whole meal comes together in under 30 minutes, making it a wonderful option for a busy weeknight. It requires minimal prep and cooks in a single skillet, which means you get a flavorful dinner with very little cleanup.
Why is Kielbasa and Sauerkraut a Must-Try?
Browning the kielbasa first in the skillet creates a deep, savory flavor that forms the base of the dish.
Using one pan for the entire recipe allows the flavors of the sausage, apples, and sauerkraut to meld together as they cook.
The combination of brown sugar and Dijon mustard creates a sauce that balances the tartness of the sauerkraut and complements the rich sausage.
Ingredients for Kielbasa and Sauerkraut
• Kielbasa: Look for Polish-style smoked pork or beef sausage. Turkey kielbasa also works well if you prefer a lighter option.
• Sauerkraut: Use refrigerated sauerkraut for a good texture and flavor. Drain it well, but you don’t need to rinse it unless you want to reduce the tartness.
• Apples: A firm, sweet-tart apple like Honeycrisp, Gala, or Braeburn is a good choice. They hold their shape and provide a pleasant sweetness.
• Brown Sugar: Dark brown sugar adds a nice molasses flavor, but light brown sugar can be used as a substitute.
Exact quantities are in the recipe card below.
How to Make Kielbasa and Sauerkraut
Step 1: Brown the Sausage
First, heat a little oil in a large skillet. Add the sliced kielbasa and cook until it’s nicely browned on both sides. This step is key for developing flavor. Once browned, remove the sausage and set it aside for a moment.
Step 2: Combine the Sauerkraut Mixture
In a bowl, mix together the drained sauerkraut, brown sugar, Dijon mustard, and a little thyme if you’re using it. Add the sliced apples to the same skillet you used for the sausage.
Step 3: Simmer Everything Together
Pour the sauerkraut mixture over the apples in the skillet. Return the browned sausage to the pan, arranging it on top. Cover the skillet and let everything simmer over medium-low heat until the apples are tender and the dish is heated through.
What to Serve with Kielbasa and Sauerkraut
This dish is hearty on its own but also pairs well with creamy mashed potatoes or a side of rye bread to soak up the sauce.
Expert Tips for Kielbasa and Sauerkraut
For the best results, use refrigerated sauerkraut found in the deli section. Drain it well, but do not rinse it, as the tangy liquid contributes to the sauce’s flavor.
Choose a firm apple variety that holds its shape during cooking, such as Honeycrisp, Gala, or Braeburn.
Food Safety: Kielbasa is a pre-cooked sausage. The dish is ready when everything is heated through and the apples are tender. For safety, always heat pork sausage products to an internal temperature of 160°F (71°C).
How to Store and Freeze Kielbasa and Sauerkraut
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is not ideal for freezing as the texture of the apples and sauerkraut will change upon thawing. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
Kielbasa and Sauerkraut Recipe FAQs
Can I make this in a slow cooker?
Yes. First, brown the sausage in a skillet as directed. Then, transfer the sausage and all other ingredients to a slow cooker. Stir to combine, cover, and cook on low for 3 to 4 hours.
Is this dish very sweet?
The sugar is meant to balance the tart sauerkraut. If you prefer a less sweet dish, you can reduce the brown sugar to 1/3 cup.
What other vegetables can I add?
Sliced onion is a common addition. You can sauté one sliced yellow onion in the skillet for a few minutes after browning the sausage and before adding the other ingredients.
Kielbasa and Sauerkraut
Ingredients
- 1 lb kielbasa sausage cut into 1/2-inch thick rounds, 450 g
- 1 tbsp vegetable oil 15 ml
- 2 medium apples cored and sliced, like Honeycrisp or Gala
- 2 cups sauerkraut drained, 475 g
- 1/2 cup packed dark brown sugar 110 g
- 1/4 cup Dijon mustard 60 g
- 1/4 tsp dried thyme optional
- Freshly ground black pepper to taste
Instructions
- Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the sliced kielbasa and cook for 5 to 7 minutes, turning occasionally, until browned on both sides. Remove the sausage from the skillet with a slotted spoon and set aside.
- While the sausage browns, combine the drained sauerkraut, brown sugar, Dijon mustard, and optional thyme in a medium bowl. Mix well.
- Add the sauerkraut mixture and the sliced apples to the same skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
- Return the browned kielbasa to the skillet, nestling the pieces into the sauerkraut mixture. Bring the mixture to a simmer.
- Cover the skillet, reduce the heat to medium-low, and cook for 8 to 10 minutes, or until the apples are tender and the flavors have melded. Season with black pepper to taste before serving.
Notes
