Classic Kielbasa and Sauerkraut (One-Pan Meal) (2024)

This kielbasa and sauerkraut recipe is your new fav one-pan meal. A Polish classic that will warm your soul & surely become a part of your meal rotation!

While kielbasa and sauerkraut is a traditional Polish dish, we ate a ton of it growing up on the Western border of Ukraine. You’ll love the balance of subtle sweetness from the onions and the savoriness of the sausage. The minimal clean-up isn’t bad either…

Preparing One-Pan Kielbasa and Sauerkraut

The key to nailing kielbasa and sauerkraut is to cook the ingredients in heats versus all at the same time. This ensures in no one ingredient overcooks or undercooks before they are all tossed together!

• Brown the Sausage: In a deep skillet over medium heat, sauté the kielbasa in the butter until golden brown. Set it aside.
• Sauté the Onions: Next, add the diced onion and sauté it until translucent.
• Drain the Sauerkraut: Drain the sauerkraut from the brine and add to the pan. Stir to combine.
• Add the Kielbasa Back In: Toss the kielbasa back into the skillet and cook it for 5 more minutes.
• Season the Kielbasa: Remove the pan from the heat and season the dish to taste with salt and pepper. Dig in and enjoy!

Did you know? Kielbasa and sauerkraut is a naturally low-carb and keto dish (make sure the sausage you pick up is sugar-free) and packed with filling protein.

5 Tips for Making Classic Kielbasa and Sauerkraut

To make polish the classic way, follow these foolproof pointers to help you along the way.

• Opt for high-quality kielbasa and sauerkraut. Remember that all the flavor comes from the kielbasa and sauerkraut you use, so opt for the good stuff at the grocery store. Better yet, head to a local German or Eastern European butcher or deli!
• Slice the sausage into similar-sized medallions. To ensure that the kielbasa cooks evenly, slice it into similar-sized pieces. You want each piece to be nice and golden brown and juicy in the center.
• Drain the sauerkraut completely. To avoid adding too much moisture to the pan, make sure to drain the sauerkraut of as much liquid as possible. Some are packed in brines that can alter the flavor of the dish too much.
• Use butter over oil. Butter is almost non-negotiable in this recipe. It adds such a nice base of creaminess to the dish that oil simply can’t match. If you can opt for Kerrygold or Plugra – two amazing European-style kinds of butter.
• Adjust the salt and pepper to taste. When you’re putting the final touches on your kielbasa and sauerkraut, make sure to add salt and pepper to taste. Depending on the ingredients you use, you might need more or less. This is why we always do salt and pepper at the end!

What Goes Well with Kielbasa and Sauerkraut

While kielbasa and sauerkraut are delicious eaten as-is, there are several different sides you can serve alongside the dish for a complete meal. Scalloped potatoes, creamy mashed potatoes, or a Russian beet salad with garlic.

Storing & Reheating Best Practices

To keep leftover kielbasa and sauerkraut on hand for up to 5 days, store them in an airtight container in the refrigerator. As it sits, the flavors will continue to deepen and develop, making for delicious leftovers.

Reheating Tip: To reheat the dish, pop it back into a buttered large skillet over medium-high heat just until warmed through. You can also zap it in the microwave for a minute or two.

FAQ

More Sausage Recipes to Try

• Italian Sausage Kale Soup Recipe – Bean, kale, and sausage soup
• – Potato, pepper, sausage, and shrimp bake
• Johnsonville Beer Bratwurst – Brats that are grilled and then baked atop caramelized onions and topped with chili
• Homemade Kielbasa Sausage Recipe – Easy hand-cased pork sausage
• Creamy One-Pot Pasta – Creamy red sauce and sausage pasta

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