Keto kielbasa is a fantastic way to serve up a low-carb dinner that is quick and easy. Our version combines Polish sausage and sauerkraut with a sour cream sauce that's so delicious and comforting! You can get this one pan skillet meal on the table in less than 30 minutes.
You'll love this keto kielbasa recipe!
One of my favorite childhood dinners combined kielbasa and sauerkraut. It was a recipe of my mom's that became the inspiration for this dish. I remember eating her version stuffed inside a pita, like a warm sandwich, rich and creamy.
This is a low carb version of that creamy comforting recipe eaten from a bowl (it's way more fun to eat from a bowl than a plate). This would also be great with low carb toast on the side, or serve it with roasted radishes, or a simple green salad. Or perhaps a hearty soup like broccoli cheddar.
How many carbs are in Kielbasa?
Keeping an eye on the carbs in the polish sausage (kielbasa) you purchase is critical. Most kielbasa brands range between 1 net carb-3 net carbs per serving. While most meat straight out of the package is zero net carbs, smoked sausages and pre-seasoned sausages require a closer look at the label because of the extra added ingredients.
For instance, the most popular grocery store kielbasa is probably Hillshire Farms Polska Kielbasa, which has 3 net carbs per 2 oz serving. Maybe that doesn't sound too bad until you also read that their recipe includes corn syrup. Whereas Kroger's Simply Organic brand of Kielbasa has 1 net carb per 2 oz serving and no corn syrup.
Ingredients list
- onion - white, sweet, or red onion would all work
- green bell pepper - feel free to use other colored bell peppers like orange, yellow, or red
- butter - you could use oil instead but that buttery flavor adds something extra
- kielbasa Polish sausage - Polish sausage is precooked pork sausage, you can also buy turkey Polish sausage. This is sometimes called kielbasa or Polska kielbasa, they all refer to the same type of pre-cooked sausage.
- sauerkraut - whatever your favorite brand is that doesn't add sugar
- sour cream - full fat is recommended for a keto program, this is what gives the dish a creamy rich flavor. Full fat Greek yogurt would be tasty too but sour cream is what they'd in Poland.
- yellow mustard - Dijon or stone ground can be used
- Garnish- green onions (optional) for extra color
The full recipe and ingredients list are down in the recipe card, this is a summary of what you'll need and what you can substitute.
How to cook low carb Polish sausage
Heat a large skillet over medium high heat. Add the butter.
Add veggies and sausage. Immediately add the vegetables and sausage slices to the pan and cook for 6-7 minutes, or until it's starting to brown and the veggies have softened.
Add in the sauerkraut and stir to combine. Cook the entire dish for another minute or two until the kraut warms up.
Add the sour cream and mustard, mix it in with the other ingredients. Heat everything until warm.
Recipe notes
- You can rinse the sauerkraut if preferred, it's totally up to you. I like the briny flavor and don't rinse it before cooking.
- This is delicious without the sour cream too for a dairy free version.
- In the summer months, try this recipe out with grilled kielbasa. Simply toss it on the grill for a few minutes per side, then slice and add it into your pan after you saute your veggies.
More low carb sausage recipes
- Brats In The Oven With Peppers
- Instant Pot Beer Brats (using low carb beer)
- Crockpot Italian Sausage and Peppers
- Low-Carb Instant Pot Chili with Kielbasa
Recipe
Creamy Keto Kielbasa and Sauerkraut
Ingredients
- 1 cup onion chopped
- 1 large green bell pepper diced
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 pkg kielbasa 10-14 oz, sliced
- 2 cups sauerkraut drained and squeezed to remove extra liquid
- 1 cup sour cream full fat
- 1-2 tablespoon yellow mustard
- Garnish- green onions optional
Instructions
- Melt the butter and oil in a large skillet over medium heat. Immediately add the onion, green pepper, and sausage slices and cook until the sausage starts to brown anad the vegetables soften.
- Add the drained sauerkraut and stir until heated.
- Mix in the sour cream and prepared mustard and heat 1-2 more minutes until it's all heated through. Enjoy!
Gail Gee says
I've been making my grandmother's version of this for years. It goes perfectly with a low carb lifestyle. I never thought of adding sour cream. That addition took it up a notch, especially for cold winter nights. Thanks for your great recipes.
Susan says
Loved it as a bowl! Great quick lunch recipe! Thanks ๐
Michele says
Maybe a silly question, but, the 2 cups of sauerkrautโฆis that before or after squeezing out the liquid?
WholeLottaYum says
There are no silly questions! That would be before squeezing out the liquid.
Gail says
Can you bake this?
Kemth says
This was delicious! I used andouille and half yellow mustard and half brown mustard. Yum!
Tracy says
I've had sauerkraut and kielbasa so many times but never heard of it with sour cream!?! How can you go wrong with that pairing! I can not wait to try this recipe โฅ Thanks for sharing ร
WholeLottaYum says
It was a recipe my mom made when we were growing up! It's seriously delish! Enjoy!
Susan says
I am planning to start a keto diet any day now. I just looked in my fridge and saw the kielbasa and wondered if I could have it on the keto diet. Your answer to this question was very through, thank you. Now I know when in doubt read the label.
WholeLottaYum says
You're welcome! And YES, that's so true! Reading labels is so eye opening, it's crazy what some brands unnecessarily add.
Amisue says
Can this be done in a crockpot?
WholeLottaYum says
I haven't tried it that way but think you could. I'd still saute the sausage and then add all of the ingredients except for the sauce until cooked through (maybe 3-4 hours on low?), and then stir in the sour cream mix before serving.
Marcia Longhenry says
Made this for a keto dinner it is good but very rich. It would be good in a pita.
Brittany says
This recipe looks delicious! I love finding new ways to utilize sauerkraut. Thank you for sharing!