Kielbasa and Sauerkraut
by Sommer Collier — on Jan 21, 2026 Dinner doesn’t get much easier than this fabulous old-school skillet kielbasa and sauerkraut recipe! I love it because it’s quick to make in less than 20 minutes with smoky Polish sausage, tangy sauerkraut, mustard, and honey, plus my special spicy ingredient to really kick up the flavor.
Something you might not know about me: I almost always keep a package of smoked sausage in the refrigerator or freezer. Because while I love to cook, and I mean really cook (as you might have noticed), there are nights when I need an easy meal, and I mean really easy, that doesn’t require a whole production. Precooked sausages to the rescue! With this ready-to-go protein, I can whip up a fantastic and totally not-boring dinner, like my sheet pan kielbasa and potatoes, and today’s sausage and sauerkraut recipe. This simple combination covers the entire spectrum of flavor… Rich juicy, bright and sour, sweet and spicy, plus there’s great textural appeal from the firm pop of the Polish sausage skin against the soft, silky sauerkraut. After making this recipe, you’ll keep a package (or two) of smoked sausage on hand all the time, too!
Table of Contents
Sommer’s Recipe Highlights
Fast and Easy Dinner – I created this sauerkraut and kielbasa recipe for maximum deliciousness output with very little effort. All you need is one skillet, a handful of simple ingredients, and only 20 minutes to prep and cook!
Few Carbs, Lots of Flavor – A full serving of sausage and kraut has less than 30 grams of carbs. But the smoky, thick, melt-in-your-mouth tender sausage is oh-so satisfying! I promise you won’t miss any heavy carbohydrates here.
Enjoy Your Way – Serve this goodness as a low-carb dish with a salad or hearty veggies like potatoes and carrots. If you aren’t counting carbs, or need a ‘lil break from counting, seared Polish sausage with a heap of zippy sauerkraut is heavenly when loaded into thick hoagie rolls. Of course, you can still serve vegetables on the side, as well.
Key Ingredients and Tips
- Butter – I always prefer unsalted butter so I can have total control over how much sodium is in the dish.
- Onion – I like to use white onion in this recipe because it has a nice, sharp bite that goes well with the sauerkraut.
- Kielbasa – Look for beef or traditional Polish sausage, usually made with a combo of beef and pork, sometimes also labeled as Polska Kielbasa. In a pinch, you can use a “plain” smoked sausage.
- Sauerkraut – Use a quality sauerkraut, folks. Otherwise, you might get a dish with mushy and tasteless fermented cabbage, and no one wants that.
- Dijon mustard – I absolutely adore the taste of Dijon and Polish sausage together! But if you prefer, feel free to use stoneground mustard instead. It’s not as tart and instead has a more earthy, almost spicy flavor.
- Honey – My kinda-sorta secret ingredient that gives this sauerkraut and smoky kielbasa recipe a nice sweet balance to the savoriness of the sausage.
- Red pepper flakes – A hefty pinch of crushed red pepper adds a punch of spicy heat that I love for balancing the heavier flavors. Feel free to skip it if you’re sensitive to spice.
- Chopped parsley – I sprinkle on a bit right before serving to freshen things up.
How to Make
Find the full ingredient proportions, detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Sauté and Slice – First, I bring out my large skillet and get it heating on the stovetop over medium heat. Then I add butter to the pan, let it melt, and toss in the onion slices. I saute them for just a few minutes, keeping them moving around the pan so the onion doesn’t burn.
When I’m not stirring the onion pieces, I slice the sausage into 2-inch sections. UNLESS I plan to put the kielbasa in hoagies to serve… In that case, I cut the sausage into larger 4 or 5-inch segments.
Sear the Sausage – I move the onions to the side of the pan once they’re soft, and add in the pieces of sausage so they are touching the bottom of the hot skillet and aren’t resting on top of the onions. The kielbasa segments will sear quickly, so turn them every minute or so until there is a nice brown sear all the way around. Be sure to also stir the onions frequently while the sausage cooks! They should be caramelized, not blackened.
Add the Sauerkraut Etc. – Drain the sauerkraut (no need to rinse) and add to the skillet along with the honey, dijon mustard, and crushed red pepper.
Cook! – Toss and stir to combine everything, taking care not to squish the sauerkraut too much. Continue to cook for a few more minutes, until the ingredients are well combined and the sauerkraut is heated throughly.
Expert Tips
If you find it a bit hard to get the sauerkraut to move around and combine with the mustard and honey, try adding 1-3 tablespoons of water or chicken broth to help the ingredients mix in smoothly. Add one tablespoon at a time so you don’t add too much moisture and turn the sauerkraut into a soupy mess.
Serving Suggestions
There are a LOT of fabulous savory, smoky, tangy, and vibrant flavors going on in this recipe. A simple but delicious side of root vegetables like roasted potatoes, roasted carrots, roasted potatoes AND carrots, or roasted parsnips is great to round out the meal without being too heavy.
You can also load the sausages and sauerkraut onto hoagie rolls to make amazing Polish sausage sandwiches!
Storage Notes
Once cooled, I put leftover sauerkraut and sausage pieces in an airtight container, and keep them in the refrigerator for up to 3-4 days. The easiest way to reheat leftovers is in the microwave, in short 10-second bursts at 50% power, until the meat is heated through.
You can freeze the cooked sausage for up to 3 months. Cool the pieces completely before transferring to a ziploc freezer bag or other airtight and freezer-safe container. But I don’t recommend trying to freeze sauerkraut. It gets soft and mushy when frozen, thawed, and reheated.
Frequently Asked Questions
Sure! This sauerkraut and kielbasa recipe can be made with whatever sausage protein you like.
Yes, Polish kielbasa and other sausages are precooked before packaging. They just need to be reheated thoroughly before eating.
The dijon and honey really help to mellow out the sourness in sauerkraut, but you can add an extra drizzle of honey if you want. But keep in mind, as the name suggests, that the sauerkraut should be at least somewhat sour.
One package of smoked polish sausage contains roughly 7 servings, or 2 oz. per person. That’s about 4 inches total, or two of the pieces shown in the photos here.
More One Pan Recipes
Kielbasa and Sauerkraut
Video
Ingredients
- 2 tablespoons butter
- 1 cup thinly sliced onion
- 14-16 ounces kielbasa
- 16 ounces sauerkraut drained and rinsed
- 2 tablespoons Dijon mustard or coarse brown mustard
- 2 tablespoons honey or brown sugar
- 2 tablespoons fresh chopped parsley
- ½ teaspoon crushed red pepper flakes
Instructions
- Set a large skillet (or sauté pan) over medium heat. Add the butter to the pan. Once melted, add the sliced onions. Sauté the onions for 2-3 minutes to soften, moving around the pan.
- Meanwhile, cut the kielbasa sausage into 2-inch segments. *Unless you plan to serve them on hoagie rolls – then leave them in long sections the length of the buns!
- Once the onions are softening and slightly brown around the edges, push them over to make room for the kielbasa. Add the sausage segments and make sure each piece is directly touching the bottom of the skillet. Sear the kielbasa segments, turning every minute, for 4-5 minutes. Continue stirring the onions as they brown.
- Add the drained sauerkraut, Dijon mustard, honey, and crushed red pepper. Toss and stir to incorporate all the flavors into the sauerkraut. If needed, add 1-3 tablespoons of water to help the ingredients mix in smoothly. Continue to stir for 2-3 minutes until the sauerkraut is well seasoned and warmed through. Then sprinkle with fresh parsley and serve warm.
