Kielbasa and Sauerkraut

This exceptionally easy kielbasa and sauerkraut recipe can be ready to eat in only 20 quick minutes!

This easy recipe is loaded with sauteed onions, seared kielbasa sausage, and piles of tangy sauerkraut. Best of all, it is requires minimal prep work, cooks quickly, and uses very inexpensive ingredients. If you are a fan of sauerkraut, your whole family will love this sauerkraut dinner!

Ingredients and Substitutions

• Butter - Vegetable oil can be substituted, but butter will add much more flavor.
• Medium Onion - Yellow onion, or sweet onions, are best. Red onion can be used if you want a stronger onion flavor.
• Polish Kielbasa sausage - You can substitute any polish sausage at the grocery store or a smoked sausage can be used as well.
• Sauerkraut
• Brown sugar - This can be left out if needed.
• Brown mustard - You can use regular or spicy brown mustard, or substitute Dijon mustard.

Note: You can add up to a teaspoon of caraway seeds for extra flavor if desired. Other additions include bell peppers or sweet apples, such as Granny Smith apples, to bring out the natural sweetness of the dish.

How to make it

To make this sauerkraut and kielbasa recipe you will need a large skillet or saute pan. Set the skillet over medium heat and add the butter. Once melted, place your onions in the pan and saute until tender and beginning to turn golden brown, then add the sausage to the skillet as well. Continue to cook the sausage and onion mixture until the kielbasa has browned and cooked through.

The last step is to add the sauerkraut to the sausage mixture, along with the brown sugar and mustard. Stir the sauerkraut mixture together and let cook until the liquid has mostly cooked out. Approximately five minutes. Serve with rye bread and a fresh salad.

Note: You can slice kielbasa thinly, as I have done in the photos. Or you can leave them an inch or two long if you prefer meatier pieces.

Can Kielbasa and Sauerkraut be made in a slow cooker?

The great thing about this simple recipe is you can make your kielbasa and sauerkraut in the slow cooker as well and is even easier. I have previously published crockpot sauerkraut and sausage, as a separate simple recipe since the process is a bit different.

To make this in the slow cooker you can leave out the butter since you won't be able to saute the onions. Instead, just add all of the ingredients to the slow cooker and set it on high for 4 hours. It is done when everything is heated through. Since most crock pots are larger, I recommend making a double batch. This is an easy way to serve a large crowd.

Storing leftovers

If you have any leftover kielbasa and sauerkraut, store leftovers in an airtight container or your entire refrigerator will smell like sauerkraut. Leftovers can be reheated in the microwave or on the stovetop. It is best to enjoy them within five days.

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