Kielbasa and Sauerkraut
Smoked kielbasa sausage is pan-fried and then simmered with tangy sauerkraut, sweet apples, and a touch of brown sugar and mustard.
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
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).