Kielbasa and Sauerkraut

Close view of a piece of cooked sausage on a spoon with sauerkraut.

5 stars (4 reviews)

Dinner doesn't get much easier than this fabulous old-school skillet kielbasa and sauerkraut recipe! 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.

Prep Time5

Cook Time11

Total Time16

Course: Main, Main Course

Cuisine: American, German, Polish

Servings: - 4 servings

Calories: 599kcal

Author: Sommer Collier

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

US Customary - Metric

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.

Video

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 freezing sauerkraut. It gets soft and mushy when frozen, thawed, and reheated.

Nutrition