This kielbasa and sauerkraut skillet combines browned smoked sausage, tangy sauerkraut, and lightly browned red onion with Dijon mustard and brown sugar. It cooks on the stovetop in one pan and takes just 20 minutes from preparation to serving.
Why You'll Love This Kielbasa and Sauerkraut
- Ready in 20 minutes: Fully cooked smoked kielbasa keeps preparation and cooking straightforward.
- One skillet: The sausage, onion, and sauerkraut all cook in the same pan.
- Balanced flavor: Brown sugar and softened red onion balance the tangy sauerkraut, while Dijon adds a savory sharpness.
- Useful leftovers: Refrigerated leftovers keep for 3-4 days, making another meal easy to organize.
I wanted a quick, easy dinner using ingredients I already had in the fridge, and that's how this kielbasa and sauerkraut skillet came together. There's something satisfying about making a proper meal without another trip to the store. If you're looking for another simple dinner idea, my chicken frittata is worth a look too.
What I like about this combination is how much flavor comes from a short ingredient list. The smoky sausage and tangy sauerkraut give it character, while the red onion, brown sugar, and Dijon bring everything into balance. It's a useful option when you want dinner to feel comforting without spending long in the kitchen, much like my ground turkey pasta.
Key Ingredients in Kielbasa and Sauerkraut Skillet
You'll find the full ingredient list and exact measurements in the recipe card. These are the ingredients that give the skillet its flavor:
- Fully cooked smoked kielbasa: Provides the smoky, savory base. Browning the slices adds flavor before they are mixed with the sauerkraut.
- Sauerkraut: Brings the tang that defines the dish. Drain it before weighing, but leave it unrinsed for this version.
- Red onion and light brown sugar: The onion adds sweetness as it softens, while the brown sugar balances the sauerkraut's sharpness.
- Dijon mustard: Adds a sharp, savory note that brings the sausage, onion, and cabbage together.
- Fresh chives: Give the finished dish a mild onion flavor. Parsley also works as a finishing herb.
How to Cook Kielbasa and Sauerkraut Skillet
The components cook separately in the same skillet before being combined. See the recipe card for the complete instructions and measurements.
1. Brown the kielbasa: Heat the olive oil over medium-low heat. Arrange the sausage slices in a single layer and let them brown on both sides before transferring them to a plate.
2. Soften the onion: Cook the sliced red onion in the same skillet until softened. Stir in the brown sugar and continue cooking until it melts and the onion is lightly browned. Transfer the onion to a bowl.
3. Warm the sauerkraut: Add the drained sauerkraut, black pepper, and Dijon mustard to the skillet. Stir together and heat through.
4. Combine and finish: Return the sausage and onion to the pan, stir, and cook briefly until everything is hot. Finish with chopped chives or parsley.
Tips for Kielbasa and Sauerkraut Skillet
- Keep the slices even: Cut the kielbasa into rounds of a similar thickness so they brown at roughly the same rate.
- Give the sausage room: Arrange the slices in a single layer with the cut sides against the skillet. A crowded pan makes even browning more difficult.
- Watch the sugar: Stir after adding it to the onion and keep the heat moderate so it melts without scorching.
- Aim for lightly browned onions: They should be softened with some color. This quick recipe does not require deeply caramelized onions.
Storage and Reheating
Store leftover kielbasa and sauerkraut in an airtight container in the refrigerator for 3-4 days.
Reheat gently in a skillet over medium-low heat, stirring occasionally, until hot throughout. For individual portions, use the microwave in short intervals, stirring between each interval so the food heats evenly.
What to Serve with Kielbasa and Sauerkraut
Serve with Greek lemon potatoes for a more substantial meal, or add slices of ciabatta bread alongside. For a lighter accompaniment, marinated tomatoes add a juicy contrast to the browned sausage.
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Recipe
Kielbasa and Sauerkraut Skillet
Ingredients
- 400 g fully cooked smoked kielbasa - cut into rounds just under ½ inch (1 cm) thick
- 450 g sauerkraut - weighed after draining, not rinsed
- 2 tablespoons extra virgin olive oil
- 1 medium red onion - sliced
- 2 tablespoons packed light brown sugar
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh chives - or parsley
Instructions
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-low heat.
- Arrange 400 g fully cooked smoked kielbasa, sliced, in the skillet in a single layer. Cook for about 4 minutes on each side, until browned, turning the slices rather than stirring frequently. Transfer to a plate, leaving the oil in the skillet.
- Add 1 medium red onion, sliced, to the same skillet. Cook for 2-3 minutes, stirring occasionally, until softened. Add 2 tablespoons packed light brown sugar and cook for another 2-3 minutes, until the sugar melts and the onion is lightly browned. Transfer the onion to a bowl.
- Add 450 g sauerkraut, drained, to the skillet with ¼ teaspoon freshly ground black pepper and 1 tablespoon Dijon mustard. Stir to combine and cook for about 2 minutes, until warmed through.
- Return the kielbasa and onion to the skillet. Stir everything together and cook for about 1 minute, until heated through.
- Sprinkle with 1 teaspoon chopped fresh chives or parsley and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This kielbasa and sauerkraut combo is a classic for a reason. The flavors are amazing!