Today we are sharing all the tips, tricks, and techniques needed to make a delicious stovetop kielbasa and sauerkraut dinner! Starting with Polish sausage, we are going to saute it butter before we do the same to some sliced onion and minced garlic, finishing with delicious sauerkraut right on the same cast-iron skillet. This entire skillet dinner cooks in less than 30-minutes and is truly a WHOLE LOTTA YUM!
You will love this stovetop Kielbasa and Sauerkraut Recipe!
My grandmother was Polish, so we grew up eating a lot of kielbasa when I was younger. She generally would serve a creamy kielbasa and sauerkraut made with sour cream and mustard - the inspiration for my creamy keto kielbasa.
While we don't serve kielbasa as often in our home as my Grandma did, we do enjoy a wide array of various types of sausage. And this kielbasa and sauerkraut stovetop recipe is one that is always a hit in our home, rarely resulting in any leftovers.
Generally considered a one-pot dish, there is no rule that says you cannot serve an additional side or two with your kielbasa and sauerkraut skillet dinner. Whether you are looking for a quick baked vegetable option like roasted broccoli or baked radishes, or perhaps an air fryer side of potato wedges or pepper and onions, it's always acceptable to add a little something extra if that's what your family prefers.
And speaking of family preferences, if you know your family would love some additional kielbasa dinner recipes, be sure to check out our air fryer kielbasa recipe and our slow cooker kielbasa and peppers dinner - both of which are crowd-pleasing dinners!
Why You'll Love This!
- Needing just a few minutes of prepwork, our kielbasa and sauerkraut stovetop recipe is perfect for those nights when you simply need a quick dinner that does not involve a menu.
- Made with the powerhouse airomatics of garlic and onion, combined with the unique and robust flavors of Polish sausage and sauerkraut, our sauerkraut and kielbasa recipe packs a savory flavor that is easily incorporated in each and every bite.
- As we are always trying to bring you the best in healthy eating, we are so happy to tell you that our stovetop skillet kielbasa and sauerkraut is low carb, gluten free, and dairy free. Plus, it can also be keto-friendly with the right kielbasa!
- With a cooktime of just 25 minutes, you can make this one-pan dinner in a snap and have a homecooked dinner on your table any night of the week.
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Stovetop Kielbasa and Sauerkraut ingredients
Sliced Polish sausage, sauerkraut, onion, garlic, and a few kitchen basics are all you need, and once you know how to cook kielbasa on the stove you can make this dish anytime you need a quick and easy, savory dinner option.
- Polish kielbasa - sliced into ½" pieces
- olive oil
- onion - sliced
- garlic cloves - minced
- sauerkraut - undrained
- fine sea salt
- ground black pepper
- To make a creamy mustard version, mix in ½-1 cup of sour cream and 1 tablespoon of mustard when you add the sauerkraut to the pan.
- Sliced cabbage can be used instead of sauerkraut, cook the cabbage with the onions instead of as a separate step.
- Add chopped apple, cooked potatoes, bell peppers, or mushrooms when you saute the onions.
- Dill or caraway seeds are popular Polish herbs and can be added for extra flavor.
- Drain the sauerkraut and add in ½ cup of beer or apple juice for a change of flavor.
- Some people like to mix in a little brown sugar to add a touch of sweetness.
How to cook Kielbasa and Sauerkraut (Stovetop)
Making our stovetop kielbasa and sauerkraut recipe is quite simple, but we do like to walk you through the steps and include some additional tips as well. So keep reading to learn our secrets and how to make one of the best homemade skillet dinners!
- Slice kielbasa in ½ inch pieces.
- Prepare vegetables by slicing the onion and mincing the garlic.
- Heat a skillet over medium heat, and melt the butter and olive oil.
- Once the pan is heated, add the kielbasa and saute it for 7-9 minutes, until the pieces have browned and are cooked through.
- Remove the Polish kielbasa from the pan and set it aside.
- Turn the pan down to medium-low and brown the sliced onion until softened and browned, which will take about 10 minutes. Do not let the onion burn.
- Add the minced garlic cloves and cook the mixture for 1 more minute.
- Add the sauerkraut to the skillet, along with the sea salt and black pepper.
- Add the sausage back to the pan, and cook the kielbasa and sauerkraut for 6-8 more minutes until the sauerkraut is warm and the sausage is heated through.
- Serve with mustard, sour cream, potatoes, egg noodle pasta, or pierogies for a Polish-style meal, or serve the kielbasa and sauerkraut in a bun.
Sauerkraut and Kielbasa recipe tips
- A cast-iron skillet is not necessary, but highly recommended if you have one to make this recipe.
- If you're using a non-stick skillet, adding the butter and the olive oil to the pan can be skipped but still add a great flavor to the dish. The sausage won't get as browned in a non-stick skillet.
- Be sure you skillet has ample time to preheat before you add the kielbasa.
- For best results, refrain from stiring your kielbasa too frequently. Frequent stiring prevents the sausage from browning thoroughly.
- To keep your sausage warm while you are heating the sauerkraut, place it on a plate and cover it with paper towel.
How to serve Kielbasa and Kraut
You can serve your Polish kielbasa sausage with a variety of sides and options; however, we do recommend serving it with mustard, sour cream, potatoes, egg noodle pasta, or pierogies for a Polish-style meal, or serve the kielbasa and sauerkraut in a bun.
What is traditionally served with kielbasa?
Being that kielbasa is a Polish meat, the side dishes traditionally served with kielbasa are Polish and Eastern European influenced dish. Popular sides include:
- Rye bread
Kielbasa and Sauerkraut Storage
Store: Kielbasa and sauerkraut can be stored in the fridge for up to 5 days. Sauerkraut can actually last for weeks in the fridge, but with the addition of sausage, it shortens the span to 5 days.
Freeze: Cooked kielbasa and sauerkraut can be frozen for up to 2 months.
Reheat: To reheat kielbasa with sauerkraut, add the contents to a saucepan or skillet or medium heat and cook it until heated through.
Polish Sausage and Sauerkraut FAQs
Kielbasa and sauerkraut is actually a Polish-inspired dish. Kielbasa sausage is also known as Polska Kielbasa in Poland that's a meat sausage typically made of pork that is commonly served gets with sauerkraut or cabbage.
Yes most high quality brands of kielbasa are keto-friendly. For best results, always be sure to check the labels of the sausage you buy and opt for quality brands that are made without fillers.
It is optional and a personal choice whether or not to rinse sauerkraut before using it in a recipe, the liquid in a sauerkraut jar is a salty vinegar brine that adds an extra sour taste to whatever recipe you’re serving the sauerkraut with. When adding sauerkraut to a recipe we often rinse the sauerkraut but when adding it to something like a hot dog, we do not. Some sauerkraut brands are more potent than others so that’s also a factor on wether or not you should rinse the sauerkraut.
Sauerkraut can be eaten hot or cold, it’s a personal choice and it depends on the recipe that you’re making. For instance, with our kielbasa and sauerkraut crock pot recipe, the sauerkraut is hot. But when it was served as a topping with our baked bratwurst recipe, it was at room temperature. Many people prefer to eat fresh sauerkraut cold since it has many health benefits and probiotics that get killed off during the cooking process.
The main difference between sauerkraut and Polish sauerkraut is the addition of other ingredients like vegetables, plus other seasonings. Traditional sauerkraut is made simply by fermenting shredded cabbage with salt, while Polish sauerkraut often includes the addition of other vegetables like carrots, onions, and apples, as well as spices like caraway seeds and juniper berries. Polish sauerkraut typically has a different preparation and fermentation method than classic store-bought sauerkraut.
Kielbasa is typically made from pork meat, but it can also be made with beef, chicken, or a combination of meats. The specific part of the pig used to make kielbasa can vary depending on the manufacturer or if you’re making it yourself. In general, kielbasa is made with a mixture of lean pork shoulder and fattier cuts of pork like pork belly or the back fat.
More Kielbasa Recipes
Looking for more kielbasa sausage (link to sausage) recipes?
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I made the creamy sauce to go with it. I added two tablespoons of stone ground mustard. This recipe is a go-to for me, now.
Used bagged coleslaw, added chopped granny smith apple, A bit of dijon mustard and brown sugar.
That sounds amazing AnneMarie!